Chorizo and Potato Breakfast Burritos (Freezer-Friendly!)

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Ingredients

• 16 oz chorizo, removed from casings
• 1 tablespoon olive oil
• 2 Russet potatoes, peeled and diced into small bite-sized pieces
• 1 green bell pepper, diced
• 1 onion, diced
• 10 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded cheese (I used white cheddar)
• 10 tortillas

Instructions

1. In large skillet, cook chorizo over medium-high heat until cooked through. While cooking, be sure to break it up into little pieces.
2. Remove chorizo from skillet, leaving the grease.
3. Add potatoes, bell pepper, and onions, and additional olive oil, if needed.
4. Season with salt and pepper.
5. Cook over medium-high heat for 10-15 minutes, until potatoes are cooked through.
6. Remove from skillet.
7. Whisk together eggs, milk, salt, and pepper.
8. Add eggs to skillet over medium-low heat.
9. Let eggs begin to set before you begin scrambling them with a wooden spatula.
10. Scramble the eggs until entire mixture is cooked through.
11. Remove from heat.
12. Assemble the burritos:
13. Evenly distribute potato mixture between the tortillas. This was about 1/4 cup each for me.
14. Top with chorizo, eggs, and cheese.
15. Roll tortilla up, and wrap in aluminum foil.
16. Place in freezer on baking sheet and freeze about 4 hours.
17. Then place burritos in large gallon sized plastic baggie to keep them together.
18. When ready to eat, remove from foil and place on microwave safe plate.
19. Microwave for 60 seconds on defrost setting, then turn over and microwave another 60-90 seconds, until burrito is warmed through.
20. Serve with sour cream, hot sauce, or salsa.
21. Enjoy!