• Crack the eggs into a bowl and scramble with fork and set aside
• Put your larger frying pan on the stove. Heat up 2 tbl olive oil on medium high heat
• Once the pan is warmed up, add the root veggie hash browns and cook per package instructions. After put them in a bowl and set a side
• Next add 1 tbl olive oil to the hot pan and the breakfast sausage. Cook until no longer pink. Then add in the green chilies-- add in salt and pepper to taste. Set aside the breakfast sausage in a bowl.
• Add the eggs into the pan while it is still hot and has the flavors left over from the sausage, and sprinkle with Everything Bagel Seasoning. Cook until they are almost done. You want the eggs to not be done fully, so that when you reheat they are perfectly cooked.

ASSEMBLY TIME

• I cut up my aluminum foil in squares big enough to wrap the burritos in. I do aluminum foil so that if I do want to put them in the oven to heat up, you can just take the burrito out the freezer in the aluminum and put it right into the oven
• Lay out each tortilla on top of the aluminum foil square and start layering ingredients. I would lay them all out so you are able to portion out the ingredients evenly. Do less at first, you can always add more if there is some left over. (see above for how I layer and roll the burritos) Tortilla, egg, hash brown root veggies, chicken sausage then cheese.
• Then roll up your burrito, right side in about 2 inches, then pull up the bottom to pull in the ingredients and fold over the side-- roll tight! Then since you laid the tortilla on the aluminum you can then roll aluminum foil around it right away. Put in the freezer and ENJOY any time you want.
• See above for storing and reheating instructions