Ingredients

• 1 , 12 ounce
• 10 large eggs
• 3 tablespoons milk
• 0.25 teaspoons salt
• 3 tablespoons vegetable oil
• 4 cups frozen hash brown potatoes with peppers and onion , such as Ore-Ida® Potatoes O'Brien®
• 0.5 teaspoons garlic salt
• 0.25 teaspoons ground black pepper
• 10 sheetss aluminum foil
• 10 large flour tortillas
• 1.5 cups shredded Cheddar cheese
• 1 cup salsa , or to taste

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep the skillet warm.
2. 2 Whisk together eggs, milk, and salt in a bowl until combined. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are scrambled and set, about 5 minutes. Transfer to a bowl.
3. 3 Heat oil in the same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
4. 4 Lay 10 sheets of aluminum foil, slightly larger than tortillas, on a flat work surface. Lay 1 tortilla on each aluminum foil piece; evenly distribute Cheddar cheese on top. Add scrambled eggs, bacon bits, salsa, and potatoes to each tortilla, in that order. Tightly roll burritos, tucking tops and bottoms in first.
5. 5 Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
6. 6 Reheat by removing the aluminum foil, placing burrito on a microwave-safe plate, and covering it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.

Nutrition per serving