• In medium bowl, crack eggs and scramble. Add milk (if desired), salt, pepper, and basil. Mix to combine.
• Scramble eggs in skillet over medium heat until just fully cooked. Remove from heat and set aside to cool.
• In separate pan or skillet, brown breakfast sausage over medium-high heat until cooked through and no longer pink. Remove from heat and drain off any fat. Set aside to cool.

ASSEMBLY

• Once eggs and sausage have cooled, layer 1/4 cup of each filling ingredient - hash browns, sausage, eggs, and shredded cheese - in the center on the lower third of a flour tortilla.
  
• Bring the bottom of the tortilla up and wrap snugly over the filling.
  
• Fold sides of the tortilla inward toward the center.
  
• Roll tortilla away from you to form a burrito, being sure to keep filling tightly wrapped.
  
• Wrap burrito in plastic wrap, aluminum foil, or freezer paper.
  
• Repeat assembly until all tortillas are used.
• Place wrapped burritos into gallon-sized tip-top freezer bags (about 6 or 7 per bag).
  
• Label and date the bag, remove as much air as possible, and seal.
• Place bags in the freezer to freeze.

REHEATING

In the microwave (frozen):

• Remove any plastic wrap, freezer paper, or aluminum foil. Wrap the burrito loosely in a damp paper towel and place on a microwave-safe plate.
• Heat in the microwave for 60 seconds, then flip the burrito over, and heat for another 60-90 seconds until the center is fully warmed through.

In the microwave (thawed):

• Remove burrito(s) from the freezer and place into refrigerator to thaw overnight.
• Proceed with instructions above from frozen, but change cook time to 30 seconds, then flip, then 30 more seconds.

In the oven or toaster oven (frozen):

• Remove any plastic wrap or freezer paper and wrap each burrito in aluminum foil (it they aren't already).
• Place frozen burritos on a baking sheet, spaced so they are not touching each other.
• Bake, wrapped, at 400 degrees Fahrenheit for 20-30 minutes.
• Remove from oven and carefully unwrap burritos (they will be hot). Place back onto baking sheet.
• Spray burrito(s) lightly with cooking spray or brush with melted butter. Sprinkle with small amount of kosher salt.
• Place burrito(s) back into oven and bake for an additional 20 minutes until they are golden brown and crispy.

In the oven or toaster oven (thawed):

• Follow steps 1 and 2 above, then skip to step 5 and proceed to bake the burritos, unwrapped, for 20 minutes at 400 degrees Fahrenheit.

On the stovetop (frozen or thawed):

• Remove any plastic wrap, freezer paper, or aluminum foil.
• Heat a non-stick skillet over medium to medium-high heat. Melt a tablespoon of butter in the pan.
• Cook burrito(s) for 3-4 minutes per side until golden brown and heated through.

In the air fryer (frozen):

• Remove any wrapping.
• Place burrito(s) into air fryer basket.
• Cook for 15 minutes at 350 degrees.

In the air fryer (thawed):

• Remove burrito(s) from the freezer and place into refrigerator to thaw overnight.
• Remove any wrappings and place thawed burrito(s) into air fryer basket. (If doing multiple make sure they do not touch.)
• Cook for 4-6 minutes at 400 degrees.