Homemade Breakfast Burrito Recipe

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  Potato, Russet, Baked, Flesh Only
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  Sausage, Pork, Breakfast(454g)
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  Egg, Whole, Large
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  1 teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Green Onion (Scallion)
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  Flour Tortillas
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  Cheddar Cheese(480g)
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  Avocado
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  Salsa, Prepared, Red, Store-Bought(120g)
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  Cilantro, Fresh(60g)

Instructions

1. 1Dice the russet potatoes into ½-inch cubes, place in a clean kitchen towel, and squeeze firmly to remove excess moisture.
2. 2Heat a large non-stick skillet over medium heat for 1 minute, then add the pork breakfast sausage and cook for 5–7 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. Transfer to a plate.
3. 3In the same skillet, add the large eggs, season with salt and pepper, and stir constantly with a rubber spatula over medium heat for 2–3 minutes, until the eggs are set but still slightly moist. Transfer to the plate with the sausage.
4. 4In a second large skillet, heat the olive oil over medium-high heat for 1 minute, add the diced potatoes in an even layer, season with salt, and cook undisturbed for 2–3 minutes until the bottom begins to golden. Stir and continue cooking for 4–6 minutes more, stirring occasionally, until the potatoes are golden brown and crispy on the edges. Add the green onions, cooked sausage, and scrambled eggs, then stir to combine. Remove from heat.
5. 5Preheat the broiler to low. Lay out the six flour tortillas on a clean work surface, divide the potato–sausage–egg mixture evenly down the center of each tortilla (about ¾ cup per tortilla), then top each with the sharp cheddar, avocado slices, salsa, and fresh cilantro.
6. 6Working with one burrito at a time, fold the sides inward and roll tightly until the seam overlaps the filling. Place all six burritos seam-side down on a baking sheet and broil on low for 5–6 minutes, until the tortillas are golden brown and lightly crispy.
7. 7Remove from the broiler and cool for 2 minutes, then divide the burritos evenly into 6 airtight containers while warm. Refrigerate up to 4 days or freeze up to 3 months.