freezer breakfast burritos

Adapted from the recipe here.

8 eggs
       optional: add spinach, tomato, onion, green or red pepper (fry the onion and peppers first)
       scramble with a splash of milk, salt and pepper to taste
hash browns (I double this recipe)
10 tortillas (less if they are large burrito size)
cheese

Start by preparing all of the ingredients. After the eggs and hash browns cool, layer about 1/8 cup hash browns, 1/4 cup eggs, and sprinkle with cheese on top. Adjust amounts for tortilla size.

Wrap tightly in plastic wrap and put them in freezer bags. To reheat, unwrap, and microwave for about two minutes.