For the Freezer-Friendly Green Chile Breakfast Burritos:

1. Make the filling. Bake or air fry the hash browns or tater tots according to package instructions until deeply golden and crispy. If using hash browns, let them cool slightly, then cut them into roughly 1” pieces.
2. Meanwhile, heat a large skillet over medium-high heat and add the olive oil. Once hot, add the sausage and cook, breaking it up into crumbles as it browns.
3. When the sausage is almost cooked through, season with the garlic powder, onion powder, and red pepper flakes, if using. Cook for another minute, until fully cooked, then transfer to a large bowl and let cool.
4. In a separate bowl, whisk together the eggs and egg whites until frothy.
5. Place the skillet back over medium heat and add the butter. Once melted, add the eggs and cook, stirring occasionally, until they’re about 80% cooked. Season with salt and pepper, then continue cooking until just barely set. Turn off the heat and let the eggs sit for a minute or two before transferring them to the bowl with the sausage.
6. Once the sausage and eggs have cooled, stir in the cheese and Hatch green chiles. Taste and adjust the seasoning as needed.
7. Assemble the Burritos. Set up an assembly line with your tortillas, potatoes, egg filling, parchment paper, and freezer bags or an airtight container.
8. Wrap the tortillas in a damp kitchen towel and microwave for 20–30 seconds to soften them.
9. Place a sheet of parchment paper on your work surface and lay one tortilla on top. Add 1 hashbrown (cut into 1” pieces) or 6 tater tots to the center, followed by about ½ cup of the egg mixture.
10. Fold the bottom edge of the tortilla over the filling, tuck the sides toward the center, then pull the filling tightly toward you as you continue rolling the burrito into a tight cylinder.
11. Wrap each burrito tightly in parchment paper and place in an airtight container or freezer bag.
12. Refrigerate for up to 1 week or freeze for up to 6 months.
13. To reheat:
    1. From the refrigerator, microwave the burrito in its parchment paper for about 1 minute, then finish it in a skillet over medium heat until golden and crispy on both sides.
    2. From frozen, microwave in the parchment paper for 2–3 minutes, flipping halfway through if needed. Then transfer to a skillet and crisp on both sides.
    3. If you have the time, don’t skip the skillet step, it makes the texture that much better.