Mexican Breakfast Burritos

Brown the potatoes in a wide skillet with a squirt of oil; they’ll cook from frozen to ready in about 5 minutes. Meanwhile, cook your scrambled eggs and remove the casing from the sausage.

Add the peppers and onions to the potatoes, and once they start to soften, push them to the side and add the chorizo. Cook the sausage thoroughly, breaking up with a spatula.

Add in the scrambled eggs when they’re ready and stir to combine with the other ingredients. Turn off heat. Microwave the tortillas for about 20 seconds to make them more pliable, spoon 1/3 of the mixture into each tortilla, top with the amount of shredded cheddar cheese of your liking. Fold in the sides and roll the burrito away from you to complete the wrapping.

Serve immediately, or wrap extras in foil and store in the freezer. To reheat, turn on oven to 350º and put in burritos still in foil into the oven as it pre-heats. Once the oven is at temperature, the burrito will probably be good to go. Just unwrap from the foil, cut in half and touch your finger to the center. If it’s still cool, leave it in the oven for another 5 minutes, or until hot throughout.