Freezer Breakfast Burritos, Sausage & Egg

Method

1. Heat 1 tbsp of the oil in a 12-inch skillet over medium-high. Cook the potatoes with ½ tsp of the salt, stirring every 2 minutes, for 10 to 12 minutes until browned and tender, then scrape into a large bowl.
2. Add the remaining 1 tbsp oil and the onion and cook 3 minutes. Add the turkey, sage, fennel, paprika, garlic powder, pepper and 1 tsp salt, breaking the meat into small crumbles, and cook 7 to 8 minutes until browned with no pink (165°F). Add to the bowl.
3. Whisk the eggs with the remaining ½ tsp salt. Wipe out the skillet, leaving a thin sheen of oil (or use a nonstick skillet), set it over medium-low and stir the eggs slowly for 4 to 5 minutes, just until set but still moist, since they cook again on reheating. Add to the bowl with the beans.
4. Spread the filling on a sheet pan and cool completely, about 20 minutes, then fold in the cheddar. Warm the tortillas for 20 seconds in the microwave under a damp towel so they roll without cracking.
5. Put a heaping cup of filling on each tortilla, fold in the sides and roll tight. Wrap each burrito in parchment, then foil. If a tortilla tears, use 12-inch tortillas or scale back to a level cup of filling.
6. Freeze flat on a tray until solid, about 2 hours, then bag and keep for up to 3 months. To reheat, unwrap the foil and parchment, wrap in a damp paper towel and microwave from frozen for 2½ to 3 minutes, flipping once, until 165°F in the center. Crisp in a dry skillet for 2 minutes per side if you like.