Batch-Prep Egg & Cheese Breakfast Burritos

Dice 1 red bell pepper into small pieces and slice 4 green onions, separating the white and green parts.

In a large bowl, whisk together 8 eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the white parts of the green onions and diced bell pepper. Sauté for 3-4 minutes until vegetables begin to soften.

In a separate skillet, cook 8 breakfast sausage links according to package directions, about 8-10 minutes, turning occasionally until browned and cooked through. Once cooked, slice into bite-sized pieces.

In another pan, cook 2 cups of frozen hash browns according to package directions until golden and crispy, approximately 8-10 minutes.

Pour the egg mixture into the skillet with the vegetables and reduce heat to medium-low. Gently stir occasionally until eggs are scrambled but still slightly moist, about 3-4 minutes.

Remove the eggs from heat and fold in 1 cup of shredded marble cheese and the green parts of the green onions. The residual heat will melt the cheese.

Warm the 8 flour tortillas in the microwave for 20 seconds or in a dry skillet for a few seconds on each side.

To assemble each burrito: place a tortilla flat, add about 1/4 cup egg mixture in the center, top with some hash browns, sausage pieces, and sprinkle with remaining marble cheese.

Fold in the sides of the tortilla, then roll from the bottom up to form a burrito. Wrap tightly in aluminum foil.

To store: place wrapped burritos in a freezer-safe bag and freeze for up to 1 month.

To reheat: remove foil, wrap burrito in a damp paper towel and microwave for 1-2 minutes if thawed, or 2-3 minutes if frozen, flipping halfway through.