Name: Freezer Breakfast Burritos Recipe
Yield: 8 burritos
Ingredients: 10 large eggs; 1/4 cup milk; salt and pepper to taste; 2 cups shredded Mexican blend cheese (divided); 3 tablespoons olive oil; 2 cups shredded hash browns; 1 pound ground Italian sausage; 8 strips bacon or turkey bacon; 8 extra large burrito-size flour tortillas; 8 16-inch long pieces of Reynolds Wrap Heavy Duty Foil; optional toppings: avocado or guacamole, salsa, hot sauce, diced tomatoes or pico de gallo, cilantro