If using frozen hash browns, thaw and squeeze out excess moisture using a clean kitchen towel or paper towels. Chop roasted red pepper and spinach if not already prepared. Crumble cooked breakfast sausage and have tortillas on the counter.

Make hash browns

Cook

Heat a 10–12-inch nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Spread the drained shredded hash browns in an even layer in the skillet. Press down lightly with a spatula. Cook without stirring for 4–5 minutes, until the bottom is golden brown and crisp.

Flip in sections (or invert with a plate) and cook the other side for another 4–5 minutes until golden and cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate and keep warm while you make the burritos.

Make scrambled eggs and assemble burritos

Whisk eggs

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 20–30 seconds).

Cook eggs

Heat a 10-inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and melt, coating the pan. Pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, scraping the bottom and folding the eggs. Continue cooking gently until soft curds form but eggs are still slightly glossy and moist, about 2–3 minutes total. Remove pan from heat just before fully set (carryover will finish cooking).

Combine filling

Stir in 1/2 cup crumbled cooked breakfast sausage, 1/4 cup chopped roasted red pepper, and 1/2 cup chopped baby spinach into the eggs in the pan. Add 3/4 cup shredded cheddar cheese and gently fold until cheese begins to melt and spinach wilts, about 30–45 seconds.

Warm tortillas

Warm two large flour tortillas briefly so they are pliable: either microwave for 15–20 seconds between slightly damp paper towels or warm one at a time in a dry skillet for 10–15 seconds per side on low heat.

Assemble burritos

Divide the egg, sausage, pepper, spinach, and cheese mixture evenly between the two warmed tortillas, placing the filling slightly off-center. Fold the bottom edge up over the filling, fold the two sides in, then roll tightly to form a burrito. Place seam-side down on a plate.

Optional sear

If desired, return the seam-side-down burritos to a lightly oiled skillet over medium heat and cook 1–2 minutes per side until lightly golden and sealed. This step crisps the tortilla and helps hold the burrito together.

Serve

Place one burrito on a plate with a generous portion of hash browns. Serve with optional salsa, sour cream, and hot sauce on the side. Enjoy hot.