Breakfast Burrito

Name: Breakfast Burrito
Total time: 25 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 4 large flour tortillas (10-inch); 8 large eggs; 1/2 pound breakfast sausage; 2 cups frozen diced hash brown potatoes; 1 cup shredded cheddar cheese; 2 tablespoons whole milk; 2 tablespoons unsalted butter; 1 tablespoon vegetable oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; Salsa, for serving

A warm flour tortilla stuffed with fluffy scrambled eggs, crispy potatoes, sausage, and melty cheese, then griddled until golden and sealed.

25 minutes

Serves 4

Breakfast

Contains common allergens

Egg Dairy Wheat

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Instructions

7 steps

1
Heat the oil in a large skillet over medium-high heat, add the hash browns in an even layer, and cook undisturbed for 4 minutes, then stir and cook 4 minutes more until golden and crisp; transfer to a plate.

2
In the same skillet, brown the sausage over medium heat for about 6 minutes, breaking it into crumbles until no pink remains, then set aside.
3
Whisk the eggs with the milk, salt, and pepper; melt the butter in a clean nonstick skillet over medium-low heat and add the eggs, stirring slowly with a spatula for 2 to 3 minutes until just set and still glossy.
4
Warm the tortillas in a dry skillet or microwave until pliable, about 20 seconds each.
5
Down the center of each tortilla layer the eggs, sausage, potatoes, and cheese, then fold in the sides and roll up tightly into a burrito.
6
Set the burritos seam-side down in a dry skillet over medium heat and toast for 1 to 2 minutes per side until golden and the cheese melts.
7
Slice in half on the diagonal and serve hot with salsa.

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