Breakfast Burritos

<p>In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add frozen hash brown potatoes in even layer; press down lightly. Cook potatoes 7 minutes without moving.</p>

<p>Drizzle top of hash brown potatoes with remaining 1 tablespoon oil; turn. Cook 6 to 8 minutes longer or until browned on both sides and hot throughout. Transfer to medium bowl; cover with foil to keep warm. Wipe out skillet.</p>

<p>In large bowl, beat eggs, green chiles, salt, and pepper until well blended.</p>

<p>In same skillet over medium-high heat, cook cut sausage pieces 2 to 3 minutes, stirring frequently, until browned. Stir in egg mixture; cook 2 to 3 minutes, stirring occasionally, until scrambled.</p>

<p>To assemble burritos, evenly divide and spoon line of hash browns down center of each tortilla. Top with egg and cheese mixture, evenly dividing.</p>

<p>Tightly roll up each tortilla to secure filling. Serve immediately, or freeze as directed below.</p>

<p>To freeze, wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month.</p>