Egg & Spinach Breakfast Burritos

• 1 pound bulk lean turkey breakfast sausage
• 1 tablespoon canola oil
• 1 cup frozen cubed hash brown potatoes, thawed
• 1 small red onion, chopped
• 1 small sweet red pepper, chopped
• 6 cups (about 4 ounces) fresh spinach, coarsely chopped
• 6 large eggs, beaten
• 10 multigrain tortillas (8 inches), warmed
• 3/4 cup crumbled queso fresco or feta cheese
• Guacamole and salsa, optional

1. In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; remove from pan.
2. In same skillet, heat oil. Add potatoes, onion and pepper; cook, stirring, until tender, 5-7 minutes. Add spinach; stir until wilted, 1-2 minutes. Add sausage and eggs; cook and stir until no liquid egg remains.
3. Spoon 1/2 cup filling across center of each tortilla; sprinkle with cheese. Fold bottom and sides over filling and roll up. If desired, serve with guacamole and salsa.
4. Cool filling before making burritos. Individually wrap burritos in foil and freeze in a resealable plastic freezer bag. Freeze for up to 1 month. To use, partially thaw overnight in refrigerator or cooler. Prepare campfire or grill for medium heat. Place foil-wrapped burritos on a grill grate over a campfire or on grill. Grill until heated through, 25-30 minutes, turning occasionally.

sausage, canola oil, potatoes, red onion, sweet red pepper, fresh spinach, eggs, tortillas, queso fresco, salsa

Taken from www.tasteofhome.com/recipes/egg-spinach-breakfast-burritos/ (may not work)