• Heat the oil in a large skillet.
• Cook the hash browns until golden brown, remove from the pan onto paper towel-lined plate.
• Add the sausage, onion, and peppers to the skillet and cook until no pink remains, drain if necessary.
• Add the cooked hash browns back to the pan.
• In a small bowl, whisk the eggs until lightly beaten.
• Pour the wicked eggs into the skillet with the sausage and hashbrowns and cook until set, stirring frequently.
• Add salt and pepper to taste.
• Heat the tortillas in the microwave for 8-10 seconds each to make it easier to roll them.
• Spoon the cooked filling onto the bottom ⅓ of each tortilla.
• Sprinkle with cheese.
• Fold in the sides and then the ends over and rolling up as tightly as possible.
• Serve immediately or freeze.

To freeze and reheat:

• Wrap the burritos in foil or parchment paper.
• Add to a freezer-safe resealable bag or container.
• Freeze for up to 1 month.

To reheat;

• Place 1 burrito on a microwave safe plate or dish and cook for 2 minutes or until heated through.
• Let rest for 30 seconds before eating.