Cooking Process

• In a large skillet over medium heat, cook the pork sausage until browned evenly. Transfer to a bowl.
• Add the potatoes to the skillet and cook until tender and browned, about 8 to 10 minutes. Add the diced peppers and onions, cook until softened. Season with salt and pepper, then remove from heat.
• In a separate skillet over low heat, add the butter. Whisk the eggs in a bowl, then add to the melted butter and cook until scrambled, but not dry. Remove from heat.
• Lay out a tortilla, add ⅛ of each filling: sausage, potato mixture, cheddar cheese, and eggs. Top with about two tablespoons of salsa verde.
• Fold the sides over the filling and roll tightly into a burrito. Wrap in foil and repeat with remaining burritos.
• Place the burritos in a freezer-safe bag and freeze for up to three months.
• To reheat, unwrap from foil and microwave on high for 4 to 5 minutes, turning halfway through. Optionally, crisp the tortilla in a skillet for 2 to 3 minutes per side.