Directions

• 1

  In a large frying pan, add the olive oil over medium high heat. Add in the peeled and grated (or diced) potatoes. Cook until golden brown and tender. Remove from pan and set aside to cool.

• 2

  If needed, remove the ground sausage from their casing. Cook the sausage Until fully cooked in the same pan over medium high heat. Set aside.

• 3

  To make the soft scrambled eggs, whisk the eggs and milk until smooth. Season with salt and black pepper. Soft scramble the eggs over medium heat, stirring consistently with a spatula, about 5-8 minutes. Set aside.

• 4

  To assemble the burritos, add a generous handful of the power greens. Spoon a small line of the potatoes, then the avocado, diced tomatoes, and a portion of the soft scrambled eggs. Add shredded cheese and scallions.

• 5

  Roll up each tortilla to secure the fillings inside. Wrap the aluminum foil to keep together. serve immediately or store in the fridge up to 4 days, or properly store in the freezer up to 4 weeks. Enjoy!