Camping Meal Prep Breakfast Burrito in 55 Minutes

Instructions:

1. Prepare the Scrambled Eggs: In a large mixing bowl, whisk together the 12 large eggs, 1/4 cup milk or half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Heat 1 tablespoon unsalted butter or olive oil in a large skillet or cast-iron pan over medium heat. Pour in the egg mixture and scramble, stirring occasionally with a spatula, until the eggs are cooked through and firm but still tender. Transfer the scrambled eggs to a clean bowl and set aside.
2. Cook the Breakfast Sausage: In the same skillet (without cleaning), add the 1 pound of bulk breakfast sausage. Break it up with a spatula and cook over medium-high heat until it is fully browned and crispy. Drain off any excess fat from the skillet. Transfer the cooked sausage to a separate bowl and set aside.
3. Cook the Potatoes: In the same skillet, add 1 tablespoon olive oil. Add the finely diced russet potatoes, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder. Cook over medium-high heat, stirring occasionally, until the potatoes are golden brown, tender on the inside, and crispy on the outside. Transfer the cooked potatoes to a separate bowl and set aside.
4. Assemble the Burritos: Lay out the 8 large (10-inch) flour tortillas on a clean work surface. Evenly distribute the cooked scrambled eggs, cooked breakfast sausage, cooked potatoes, and 2 cups of shredded cheddar or Mexican blend cheese among the center of each tortilla.
5. Roll and Wrap: Fold in the sides of each tortilla, then tightly roll it up from the bottom to form a compact burrito. Once rolled, wrap each individual burrito tightly in aluminum foil. This prevents freezer burn and aids in reheating.
6. Freeze for Storage: Place the foil-wrapped burritos in a large freezer-safe bag or airtight container. Store them in the freezer for convenient grab-and-go breakfasts on your camping trips. Reheat over a campfire, grill grate, or in a skillet until warmed through.