• Potatoes
• Preheat oven to 425℉. Lightly grease a sheet pan and set aside.
• In a large bowl, add diced potatoes, onion, and bell pepper. Drizzle with olive oil and add paprika, garlic powder, salt, and pepper. Toss until evenly coated. Pour out onto prepared sheet pan and spread into an even layer. Bake for about 30 to 35 minutes, or until cooked through and fork tender. Remove from oven and allow to cool.
• Meanwhile, prepare the rest of the burrito ingredients.

Burritos

• In a nonstick skillet over medium heat, crumble breakfast sausage and cook until sausage is browned and cooked through. Transfer to a bowl and set aside, leaving about 1 tablespoon of sausage grease in the pan.
• In a bowl, crack eggs, add salt, and whisk to combine. In the same skillet over medium-low heat, add eggs. As eggs begin to set on the bottom, pull the eggs across the pan with a spatula. This will form egg curds in the pan. Continue pulling and folding the eggs until no liquid remains. Remove from heat and set aside to cool. 
• Lay out 12 tortillas on top of 12 squares of foil. Divide cheese between the tortillas. Then, evenly distribute potatoes, sausage, and eggs between the tortillas. Tightly wrap up each burrito and wrap in foil. 
• Store burritos in a gallon size freezer bag until ready to thaw and reheat. 

Reheating instructions

• Stovetop - Thaw burrito in refrigerator the night before. Over medium heat, add a drop of olive oil to pan. Once heated, add burrito and cook for 3-4 minutes on each side, or until browned and crispy.
• Microwave - Thawed or frozen, wrap burrito in a damp paper towel and microwave for about 1-2 minutes, or until heated through.
• Oven - Preheat to 350℉ and bake for about 10 minutes for a thawed burrito, or 15 minutes for a frozen burrito. Check and add more time as needed to warm through.