My first postpartum experience taught me that you absolutely want to have breakfast options prepped as well like these freezer breakfast burritos. AD @gonnaneedmilk To enhance the nutrition and texture of my egg burritos, I always mix my eggs with milk. Milk not only makes your eggs light and fluffy but it also adds high quality protein, hydrating electrolytes, and other essential nutrients like Calcium, Vitamin D, and phosphorous that are important in all phases of life but especially during postpartum! For these freezer breakfast burritos you will need: -8 large eggs -1 cup of milk -16 oz breakfast sausage -1 red bell pepper, diced -1 orange bell pepper, diced -24oz bag golden potatoes, chopped into 1 inch cubes -1 cup shredded cheddar cheese -salt and pepper -10 fajita sized tortillas Instructions: 1) Chop your bell peppers and potatoes and roast on a sheet pan at 425 for 25-30 minutes or until fork tender. 2) While your veggies roast, heat a large skillet over medium heat and brown your sausage until fully cooked through. 3) Crack your eggs into a large bowl and whisk with milk then season with salt and pepper to taste. 4) Add your milk and egg mixture to your browned sausage and scramble until cooked. Mix in your roasted potatoes and veggies then sprinkle in your cheese and mix until melted. 5) Assemble your burritos by adding about 1 cup of scramble mixture to your fajita sized tortilla and roll it into a burrito. For freezer storage, wrap each burrito in cling wrap then tin foil. Store in a labeled ziploc bag in your freezer. 6) To reheat, air fry them at 375 for 8-10 minutes or microwave for 2 1/2-3 minutes or until warmed through. Enjoy!