1. Prep spice mix: combine all dry spices and set them aside
2. Grate the potato with a coarse grater, then press shreds between paper towel to remove excess moisture
3. Heat the cooking oil on medium heat then add potato and green chiles, cook 6-8 minutes until the potato is tender and begins to brown, then remove from heat
4. While the potatoes cook, cook breakfast sausage according to package instructions for crumbled sausage, add the spice mix to sausage as it browns and combine well, remove from heat once cooked and drain any excess grease,
5. Scramble 10 Large England's Best Shell Eggs until cooked through
6. Top each tortilla with 1/4 cup each of cheese, cooked potato mixture, cooked sausage, and scrambled egg (approx. 2 eggs), then roll tightly
7. Serve immediately or allow to cool and store in an airtight container in the refrigerator for up to 5 days

Recipe Notes: Serve immediately OR store in an airtight container once cooled and refrigerate for up to 5 days. Great to make ahead for the week's worth of breakfasts! If prepping ahead, for best reheating results, allow cooked items to cool before constructing burritos. To reheat: warm in a microwave for 45 seconds, or until hot.