Start by cooking potatoes o’Brien in a large skillet with about 3 TBSP oil heated to 300°.

Sprinkle with Lawry’s seasoned salt to taste.

Add green and red bell peppers.

When potatoes are almost done, add crumbled sausage.

Cook until sausage is browned.

Pour off any excess oil.

Whisk together eggs and milk. Add salt and pepper to taste.

Pour eggs into skillet and allow to set.

Scramble the eggs with the potatoes and sausage.

When eggs are done, add cheese.

Remove from heat and allow cheese to melt.

Let the scramble filling completely cool.

Place a tortilla on a piece of foil.

Spoon as much as you’d like of the filling onto the tortilla.

Fold in the ends of the tortilla and roll it burrito style.

Place the burrito seam side down on the foil.

Wrap burrito tightly in foil.

Place burrito in a quart sized freezer bag. Remove as much air from the bag as you can when closing.

Place in freezer for up to 3 weeks.

To heat the burritos, simply remove the foil, wrap burrito in a damp paper towel (this keeps the tortilla and eggs soft) and microwave for 90 seconds – 2 minutes.