Instructions

1. Heat a skillet and brown the sausage. Set aside once fully cooked.
2. Whip 9 eggs with 2 TB of milk. Scramble eggs in hot skillet until fully cooked. Set aside.
3. Follow the package directions and cook the hashbrowns.
4. In a large bowl, mix the sausage, eggs, hashbrowns and salsa.
5. Add a heaping 1/2 cup of mixture to a burrito and roll it in to shape.
6. Freeze for two hours.
7. Once frozen, remove from freezer and wrap in saran wrap. Store in ziploc bags. Remove from plastic wrap before microwaving to re-heat. (I wrap mine in paper towel to keep it moist in the microwave.