Easy Make-Ahead Breakfast Burritos

Cook frozen hash browns according to package instructions and set aside.

In a large skillet, cook bacon until crispy, then crumble and set aside.

In a large mixing bowl, whisk together eggs, milk, salt, pepper, and paprika.

Heat a large skillet over medium-low heat and add a drizzle of olive oil or a small pat of butter.

Pour the egg mixture into the skillet and cook until fully set, about 5-7 minutes. Set aside.

Assemble the burritos by topping each tortilla with equal amounts of hash browns, crumbled bacon, scrambled eggs, diced ham, cheddar cheese, and monterey jack cheese. Roll up the tortillas and wrap each burrito in aluminum foil.

Place wrapped burritos in a large ziplock bag and freeze for up to three months.

To reheat, remove the burrito from the foil and microwave for 2 minutes on high. Flip the burrito, then microwave for another 2 minutes.

Alternatively, reheat the foil-wrapped burrito in a preheated 400°F oven for 25-30 minutes.