Name: Freezer-Friendly Breakfast Burritos
Yield: 12
Ingredients: 2 medium Yukon gold potatoes, peeled and diced small; 1 large red bell pepper, seeded and diced; 1 small red onion, diced; 1 tablespoon vegetable oil; 1 teaspoon kosher salt, divided; 12 large eggs; 1/4 cup whole milk; 2 tablespoons unsalted butter; 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces); 12 (10- to 12-inch) flour tortillas, at room temperature; 2 cups salsa; 24 pcs cooked sausage