• Heat oil in a large nonstick skillet over medium heat. Add hash brown potatoes and cook for 5 minutes. Add bell pepper and onion. Cook and stir another 5 minutes, or until potatoes are browned and veggies are soft. Stir in sausage crumbles and seasoning blend.
• Add eggs to skillet. Cook, stirring occasionally, until eggs are set and fluffy. Remove from heat.
• Warm tortillas according to package directions and lay out on a flat work surface. Divide egg mixture evenly between the eight tortillas. Sprinkle with cheese, tomatoes and jalapenos. Fold one side of tortilla over mixture and roll to make a burrito. Serve with your favorite hot sauce. Makes 8 burritos

To Make Ahead:

• Let completed burritos cool. Wrap individually in plastic wrap and place inside a food storage bag. Refrigerate for up to 3 days. Freeze for up to 2 months
• To Reheat: Unwrap burrito and rewrap with a paper towel. Microwave 1-3 minutes at 50% power. Add a minute or two more if from frozen.