Loaded Egg Burritos

Loaded Egg Burritos 1 Tablespoon olive oil 1/2 cup diced onion 1 1/2 cups shredded hash brown potatoes, thawed 1 cup diced red peppers 1 Tablespoon minced garlic 1 cup cooked ground sausage 1/2 cup cooked crumbled bacon 1 1/2 cups shredded cheddar cheese salt and pepper, to taste 12 - 8 inch tortillas Scramble the eggs in a large skillet. When they are done, remove from the pan and place in a covered bowl. Saute the onion, hash brown potatoes, and red peppers in the olive oil for 2-3 minutes or until the potatoes are cooked. Stir in the garlic, sausage, bacon, scrambled eggs, and cheese. Season to taste with salt and pepper. Divide the mixture onto the 12 tortilla shells. Roll each one up, folding the ends in as you roll. Serve immediately or place seam side down on a parchment lined baking sheet and freeze for 1 hour. Place the burritos into gallon sized freezer safe Ziplock bags and return to the freezer. To reheat the burritos, wrap one in a damp paper towel. Heat for 1-2 minutes or until heated through.