MakeAhead Freezer Breakfast Burritos My GoTo CrowdPleaser -…

Ingredients

• 1 lb (450 g) russet or Yukon Gold potatoes, peeled and diced into 1/2-inch (1.2 cm) cubes
• 1 tbsp (15 ml) vegetable or canola oil
• 1 small yellow onion, diced (about 3/4 cup / 120 g)
• 1 red bell pepper, diced (about 1 cup / 150 g)
• 1/2 tsp (2.5 g) kosher salt, divided
• 1/4 tsp (0.5 g) black pepper
• 12 oz (340 g) breakfast sausage, removed from casing and crumbled (or 8 oz cooked bacon, chopped; or 2 cups canned black beans, drained & rinsed)
• 1 tsp (2 g) ground cumin (if using beans)
• 1/4 tsp (1 g) smoked paprika (optional — for sausage or beans)
• 12 large eggs
• 1/4 cup (60 ml) whole milk or half-and-half (optional)
• 1/2 tsp (3 g) kosher salt
• 2 cups (200 g) shredded cheddar or Monterey Jack cheese
• 8 large flour tortillas, 10–12-inch (25–30 cm) burrito-size
• 1/2 cup (120 g) salsa or pico de gallo (optional)
• 1/3 cup (80 g) sour cream or Greek yogurt (optional)
• 1/4 cup (10 g) chopped fresh cilantro (optional)
• 8 pieces of foil (8 x 10 inch / 20 x 25 cm) and plastic wrap (for airtight freeze)