8 large flour tortillas

8 large eggs

½ cup milk (optional, for creamier scrambled eggs)

1 cup shredded cheddar cheese

1 cup frozen hash browns, cooked

½ cup bell pepper, diced and sautéed

½ cup onion, diced and sautéed

1 tablespoon olive oil or butter for cooking

Salt and pepper to taste

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In a mixing bowl, whisk together eggs, milk (if using), salt, and pepper until well blended.
Heat a skillet over medium heat and add olive oil or butter. Add the sautéed onion and bell pepper and cook until softened.
Pour in the egg mixture and gently scramble until mostly set but still slightly moist.
Stir in the cooked hash browns and shredded cheddar cheese until the cheese melts and ingredients are evenly distributed.
Warm the flour tortillas in a skillet or microwave to make them pliable.
Lay each tortilla flat and spoon an even portion of the filling down the center.
Fold in the sides of the tortilla and roll tightly to form burritos.
Wrap each burrito tightly in foil or parchment paper and place in a freezer-safe bag or container. Label with the date.
To reheat, unwrap and microwave on high for 1½–2 minutes (flipping halfway), or bake at 350°F (175°C) for 20–25 minutes wrapped in foil until heated through.

Let the filling cool slightly before wrapping to prevent sogginess.

Freeze burritos for up to 3 months for best quality.

Reheat directly from frozen or thaw overnight in the fridge.

Use gluten-free tortillas for a gluten-free option.