• 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.
• 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.
• In a small bowl combine eggs, milk and salt & black to taste. Whisk until fully combined.
• 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.
• Add eggs and cook until just about set, they will continue cooking as they cool.
• Arrange 8 pieces of foil with a flour tortilla in the center of each. Divide hash brown mixture, eggs, cheese and salsa over tortillas.
• Enjoy immediately or wrap the burritos in the foil and store it in a plastic zip-top bag in the freezer.

To Reheat

• 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.