Cup of Yum
1. Heat a 12" skillet over medium-high heat and add breakfast sausage, crumbling while cooking. Once browned, spoon onto a paper towel-lined plate leaving about 2 tablespoons of fat in the pan.
2. Add frozen hash browns (and bell peppers if using) to the pan and cook for about 10 minutes or until fully cooked and lightly browned.
3. In a small bowl combine eggs, milk and salt & black to taste. Whisk until fully combined.
4. Remove hash browns from the pan and set aside. Add 1 teaspoon of oil to the pan if needed and reduce heat to medium low.
5. Add eggs and cook until just about set, they will continue cooking as they cool.
6. Arrange 8 pieces of foil with a flour tortilla in the center of each. Divide hash brown mixture, eggs, cheese and salsa over tortillas.
7. Enjoy immediately or wrap the burritos in the foil and store it in a plastic zip-top bag in the freezer.

To Reheat

1. Defrost burritos in the fridge overnight for best results. To reheat add to a plate, cover with a paper towel and reheat for about 3 minutes if defrosted or 4 minutes from frozen. Be sure to flip the burrito half way through.