Freezer Breakfast Burritos

Toss potatoes with vegetable oil and salt and cook in a large skillet over medium heat, stirring now and then, until browned and tender. Tip into a big bowl.

In the same pan, cook breakfast sausage, breaking it up, until browned with no pink (71 C). Add to the potatoes.

Whisk eggs with milk, salt and black pepper. Wipe the pan, add the eggs and scramble over medium-low heat until just set but still moist. Fold into sausage and potatoes and let cool for 10 minutes.

Warm flour tortillas for 30 seconds in the microwave so they fold. Divide burrito filling and cheddar between them, fold in the sides and roll up tightly.

Wrap each of rolled burritos tightly in foil or plastic wrap, then put them in a freezer bag. Freeze for up to 3 months.

To eat, unwrap a burrito from frozen burritos, wrap it in a damp paper towel and microwave for 1 minute, flip and heat 1 to 1.5 minutes more until hot in the centre (74 C). For a crisp outside, finish in a dry skillet or the air fryer for 3 minutes. Serve with salsa.