Step 1

Preheat a large cooking pan over medium heat and add a little oil. Spread shredded hash browns in the pan and by not to overcrowd them too much. (Depending on the size of your pan, you may been to do it in two batches.)

Step 2

Season potatoes with a little salt and pepper and sauté, stirring from time to time, until hash browns are golden brown. Take them out of the pan and set aside.

Step 3

Dice raw bacon and take breakfast sausage out of the casing (in using links).

Step 4

In the same large cooking pan over medium heat and add about a tablespoon of cooking oil

Step 5

Start cooking diced bacon until the fat is about half way cooked. Add breakfast sausage and break it up into smallest pieces you can. Keep cooking until sausage is fully cooked and the bacon fat is fully rendered.

Step 6

Take cooked meat out of the pan and set aside.

Step 7

Cook diced onion and bell pepper in the same cooking pan where you cooked the meats. (If there was too much grease left from the meats, you can discard most of it.)

Step 8

When onions and peppers are almost completely softened, add minced garlic and sauté for another minute of so. Take vegetables out of the pan and set aside.

Step 9

Wipe down the pan and grease it with a little more oil. Keep the heat to medium-medium/low.

Step 10

Pour in the egg mixture and let it spread out. Let it start to cook on the bottom for 30-45 seconds and then use the spatula to slowly stir and mix the eggs and they cook.

Step 11

Once the eggs are no longer wet and runny, sprinkle cheese and work it throughout the eggs by gently folding and cuttings with a spatula.

Step 12

Once cheese is melted, take the eggs out of the pan.

Step 13

Divide the eggs, meat, and vegetables among the tortillas, in the center but skewed towards the bottom.

Step 14

Fold the bottom flap onto the filling and then fold in the sides. Tucking the sides in as you go, roll the tortilla tightly with the filling.

Step 15

Preheat a large pan over medium heat and add a little oil.

Step 16

Cook the burritos until golden brown on that side and turn 1/4 of the way. Continue to cook and turn until all 4 sides are golden.

Step 17

Wrap each individual burrito in aluminum foil air-tight. (It's best if you freeze them right after you assemble them. Just make sure the filling is cooled.)

Step 18

Place the foil wrapped burritos into a large zip-top freezer bag and make sure to label. Freeze for up to 2 months.

Step 19

Take out a burrito from the freezer and take off aluminum foil completely. (Make sure there is not a little peace accidentally left behind anywhere.)

Step 20

Wrap the burrito in a damp paper towel and microwave 2-3 minutes turning half way through.

Step 21

To make sure that it's completely heated through, cut it in half and touch the center. If more time is needed, wrap it again and microwave for another minute or so. The exact time will depend highly on each microwave.

Step 22

Make sure to thaw burritos first in the refrigerator overnight.

Step 23

Preheat the pan first over medium heat and lightly grease it. Cook the burritos until golden brown, turning them about 1/4 of the way every few minutes.