• In a large skillet crumble and brown the sausage.  Drain and place in a large mixing bowl to cool.
• Lightly brown potatoes. Add onion and jalapeno and cook until onions become soft.  Set aside to cool before adding to sausage.
• Scramble the eggs and put on a plate to cool before adding to sausage and potatoes.  Mix evenly.
• Mix in green chilies and cheese.  Add enchilada sauce and mix well.
• Heat tortillas in microwave as you go for about 10 seconds to soften.  Place about 1/3 to 1/2 cup of filling in the center of tortilla.  Roll burritos folding the sides in first.  Roll in wax paper and seal with tape or label.
• Hold in the fridge for up to 5 days, or to freeze lay burritos in a single layer on a sheet pan until completely frozen.  Burritos should be wrapped in foil for longer storage.
• To reheat unroll wax paper and heat in micro for about 90 seconds.  Microwaves vary heat longer if needed.

• Heat oven to 425°F and generously grease a 12-cup muffin tin.

Crust

• Drizzle butter over hash browns and toss well with cheese. Season with salt and pepper.
• Put ¼ cup of hash brown mixture in each cup and press into the bottom and up the side.
• Bake for 10 minutes to crisp hash browns.

Filling

• In a skillet over medium-high heat melt the butter and add the broccoli, ham, onion, and red peppers. Cook for about 5 minutes or until the broccoli begins to soften. Divide the filling between the cups.

Eggs

• In a large measuring cup or bowl with a pour spout mix the eggs, milk, and hot sauce until smooth. Pour egg mixture into cups and bake for 15 minutes. Loosen cups from muffin tin by running a knife around the edges. Wrap cooled muffins in plastic wrap for an easy grab and go breakfast treat.