Loaded Sausage, Egg, Potato, and Spinach Burritos

Step 1: Note: You will only need 1 non-stick pan for this recipe; but, you will be cooking the sausage, hash browns, and eggs separately before stuffing your tortillas. So, it takes a little time, but well worth it.

Step 2: Sausage ... Add the sausage to a non-stick pan on medium heat, and slowly render, breaking it up as it cooks until golden brown, about 7-10 minutes. If you render it slowly, you shouldn't need to add any oil. However, if the pan gets a bit dry you can add a little olive oil, but only if necessary. As the sausage cooks, it will render out some of it's fat which you will use to cook the hash browns and vegetables. Once the sausage is golden brown, remove to a plate lined with a paper towel to drain.

Step 3: Potatoes and Vegetables ... In the pan you cooked the sausage in, you should be left with a couple of teaspoons of the drippings which is perfect to cook the potatoes and vegetables in. Bring the pan back up to medium high heat, and add the onions, peppers, mushrooms, and potatoes to the pan. Stir to combine everything and cook 7-10 minutes until the potatoes are lightly golden brown, and the vegetables are tender. Remember, this is going in a burrito, so we do NOT need to develop a deep brown crust like if we were just serving them on the side. You just want to make sure that all the potatoes and vegetables are cooked and tender. Once they are done, add to a large bowl along with with cooked and cooled sausage.

Step 4: Eggs ... In that same pan, add the eggs and season with salt and pepper. Cook on medium to medium low heat and stir often, so you get a creamy scrambled eggs. Half way through, add the cream cheese and stir to combined. Remove from the heat and let them cool slightly.

Step 5: Burritos ... So the burritos don't break, it is best to heat them up, a few at a time in the microwave, just 10 seconds is plenty on medium heat. You just want to make them pliable is all.

Step 6: Add the sausage, potato, vegetable filling to the burrito; then, top with the eggs and finish with the monterey jack cheese. Roll up, the bottom first, then both sides and finish rolling - 'classic' burrito roll. Wrap in parchment paper and add the wraps to a large ziploc bag. They will stay for 4-6 months. This recipe makes 12 hearty burritos.

Step 7: Serve ... Remove the freezer and microwave 2-3 minutes on medium low heat. Then, heat on medium high for 2-3 minutes until heated through. If you want, you can add some salsa. Every microwave cooks a bit differently, so you may have to experiment as to which cooking times work best.