Freezer-Friendly Breakfast Burritos

Peel and dice 2 medium russet potatoes into small 1/2-inch cubes.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until golden and tender. Season with 1/4 teaspoon of salt and transfer to a plate.

In the same skillet, cook 1/2 pound of breakfast sausage over medium heat, breaking it up with a spatula until browned and cooked through, about 5-6 minutes. Transfer to the plate with the potatoes.

Dice 1 medium bell pepper and 1/2 medium yellow onion. Add the remaining 1 tablespoon of olive oil to the skillet and sauté the vegetables for 4-5 minutes until softened.

In a bowl, whisk together 8 large eggs, 2 tablespoons of milk, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Lower the heat to medium-low and add the egg mixture to the skillet with the vegetables. Stir gently until the eggs are softly scrambled, about 3-4 minutes.

Return the potatoes and sausage to the skillet and stir to combine everything. Remove from heat.

Warm 6 large flour tortillas in the microwave for 15-20 seconds to make them more pliable.

Place a tortilla on a flat surface and add approximately 3/4 cup of the filling in the center. Sprinkle with about 2-3 tablespoons of shredded cheddar cheese.

Fold in the sides of the tortilla, then roll from the bottom up to form a burrito. Repeat with the remaining tortillas and filling.

To freeze: Let the burritos cool completely, then wrap each one tightly in aluminum foil. Place in a freezer-safe bag and freeze for up to 3 months.

To reheat from frozen: Remove foil, wrap in a paper towel, and microwave for 2-3 minutes, flipping halfway through, or until heated through. Alternatively, reheat in a 350°F oven (still wrapped in foil) for about 20 minutes.