Directions

1. 1

   Heat a large skillet over medium heat. Add the ground sausage and cook, breaking it into small crumbles as it cooks, until it is completely browned, about 5-7 minutes. Drain the sausage in a colander and blot with paper towels to remove excess grease. Transfer to a large mixing bowl and set aside.

2. 2

   Using the same skillet, reduce heat to low-medium and add the diced green peppers. Cook, stirring occasionally, until the peppers are tender, about 4-5 minutes. Add the cooked peppers to the bowl with the sausage.

3. 3

   Wipe out the skillet with a damp paper towel. Add the 12 eggs and beat lightly with a fork until combined. Pour into the skillet and scramble over medium heat until fully cooked, about 3-4 minutes. Add the taco seasoning while scrambling and stir until evenly distributed.

4. 4

   Transfer the scrambled eggs to the bowl with the sausage and peppers. Add the shredded cheddar cheese and stir gently until all ingredients are well combined.

5. 5

   Lay out a sheet of aluminum foil on a clean work surface. Place one tortilla in the center and add about ¾ cup of the filling down the center. Fold the sides of the tortilla in, then roll tightly from bottom to top to enclose the filling. Wrap the foil snugly around the burrito. Repeat with remaining tortillas and filling until all 8 burritos are assembled.

6. 6

   Place the foil-wrapped burritos into a freezer-safe ziplock bag or container, removing as much air as possible. Label with the date and freeze for up to 6 months. To reheat, unwrap the foil, wrap in a damp paper towel, and microwave for 2-3 minutes, or wrap in foil and warm in a 350°F oven for about 15-20 minutes.