Breakfast burritos (freezer friendly)

Step 1

Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add the frozen, diced hashbrowns.

Step 2

Cook hashbrowns, occasionally tossing, for about 5 minutes. Season well with salt and pepper.

Step 3

Add the diced bell peppers and continue cooking, tossing occasionally, for another 5 minutes or so, or until the potatoes start to get golden the sides.

Step 4

Meanwhile, add the eggs and water to a bowl and whisk well with a fork.

Step 5

Push the potato mixture off to the side of the pan and pour the beaten eggs into the pan.

Step 6

Season with salt and pepper. Cook, stirring with a wooden spoon until they are soft scrambled. Don’t overcook them.

Step 7

Combine the eggs and potatoes. Taste and season with additional salt and pepper, as needed.

Step 8

Add crushed red pepper flakes, if desired.

Step 9

Place a tortilla on the counter in front of you. Sprinkle a big handful of shredded cheese on it.

Step 10

Add a heaping ½ cup of the potato mixture to the tortilla and fold it tightly into a burrito.

Step 11

If serving immediately, I like to toast them in a large skillet for a few seconds on all sides. Serve with your favorite hot sauce, if desired.