Breakfast Burrito, Turkey Sausage, Potato, 2% Velveeta Cheese, Egg Beaters

Weighed before and after cooking Cook Turkey sausage ( Pre 440 g), use potato masher to get large chunks mashed up. Drain ( Post 383 g ) and let cool to touch, use a salad spinner to get as much fat out as possible ( Post Final 264 g ). Set aside till ready to combine. Cook frozen Hash browns ( Pre 430 g ) as directed till lightly brown and no longer sticks ( Post 251 g ). Set aside till ready to combine. Cube ( Pre 250 g ) of 2% Velvetta cheese and set aside for Eggs. Heat Skillet to Med heat and pour entire 32 oz container of Egg Beaters. Stir while cooking, scraping bottom to scramble. When Eggs are about 75% cooked add cheese and carefully mix till cheese is melted and eggs are mostly cooked. Set aside to cool. In a large bowl mix everything together. Final weights after cooking ( Turkey sausage -264 g / Potato 251 g / Egg Beater & Cheese cooked 879 g ) Total weight of mix 1397 g, divided into 16 wraps = 87 g in each burrito. use square sheet of Foil, take one Tortilla and lay flat, take 1 slice of cheese and break in half, lay together for long piece ruffly size of wrapped burrito. Add mixture and roll into burrito, Wrap in foil use freezer tape to hold together, Label and freeze. In the morning before getting ready unwrap frozen burrito and place in microwave on paper towel. Set microwave for 6 min on power 30%. After getting ready and about to head out the door microwave full power for 30/45 seconds. Carefully remove hot burrito and re-wrap in original foil for portable breakfast.