Freezer Breakfast Burritos with Sausage, Eggs and Salsa Verde

Ingredients

• 1 pound sweet pork sausage
• 2 to 3 medium Yukon potatoes, diced
• 1 green pepper, diced
• 1 medium yellow onion, diced
• 8 ounces mild or sharp cheddar cheese, grated
• 1 tablespoon butter
• 8 large eggs
• Salt and pepper
• 1 cup salsa verde, homemade or store-bought
• 8 large burrito-sized flour tortillas

Directions

1. Set a large skillet over medium heat and add the pork sausage. Cook it, breaking it into smaller pieces as you go, until the meat is evenly browned. Scoop the sausage into a bowl.
2. Put the potatoes into the same skillet you used for the sausage. Cook, stirring often, until they are tender with browned edges here and there, 8 to 10 minutes. The pork drippings should be enough for cooking, but if the pan looks dry, add a small drizzle of olive oil. Stir in the diced peppers and onions, and cook for another few minutes, until the vegetables soften. Add salt and pepper, then take the skillet off the heat.
3. In a separate nonstick skillet over low heat, melt the butter. Whisk the eggs together in a medium bowl, then pour them into the skillet once the butter is melted. Cook until the eggs are scrambled and set, but still a little soft rather than dry. Remove from the heat and set aside. You can scramble the eggs while the vegetables cook if you are feeling efficient.
4. When the fillings have cooled a bit, and are warm but not steaming, place a large flour tortilla on a clean work surface. Spoon on about 1/8 of the pork sausage, 1/8 of the potato mixture, 1/8 of the cheddar cheese, and 1/8 of the eggs. You do not need to be fussy here, just aim to divide everything evenly enough for eight burritos. Finish with about two tablespoons of salsa verde.
5. Fold the sides of the tortilla in over the filling, then roll it up snugly into a burrito. Wrap it right away in foil. Repeat the same filling, rolling, and wrapping process with the remaining burritos.
6. Place the foil-wrapped burritos in a large freezer-safe resealable plastic bag and freeze. They will keep nicely in the freezer for up to three months. Even if you are planning to eat them during the same week, freezing is the better move; it helps them hold up more cleanly than refrigerating and keeps the tortillas from getting too soggy.
7. To reheat, remove a burrito from the foil and microwave it on high for 4 to 5 minutes, flipping it over halfway through. It will be hot and ready to eat at that point. Add extra salsa verde when serving, if you like.
8. For the optional crisped finish, put the hot burrito in a small nonstick skillet over medium heat. Cook until the tortilla crisps, 2 to 3 minutes per side. If soggy burritos make you grumpy, this last little step fixes that beautifully.