Simple Recipes for Every Day
Breakfast Burritos
- Serves: 6
- Prep Time: 10 min
- Cook Time: 25 min
Ingredients
- 2 large russet potatoes, peeled and grated
- 1 pound ground breakfast sausage
- 6 large eggs, beaten
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 4 green onions, chopped
- 6 (10-inch) flour tortillas
- 2 cups grated cheddar cheese
- 2 avocados, pitted and sliced
- ½ cup salsa
- ¼ cup minced fresh cilantro leaves
Method
Place the potatoes in a cheesecloth or clean kitchen towel and squeeze to remove as much moisture as possible.
Heat a large non-stick skillet over medium heat. Once the skillet is hot, add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer to a plate.
To the same skillet, add in the eggs and season with ½ teaspoon of the salt and the pepper. Using a rubber spatula stir the eggs slowly to scramble until the eggs are set but still wet, 1 to 2 minutes. Transfer to the plate with the sausage.
In a second large skillet, heat the olive oil over medium-high heat. Add the potatoes and spread out into an even layer, then seasoning with the remaining ½ teaspoon of salt. Cook undisturbed for 2 to 3 minutes, then flip and cook for another 2 to 3 minutes (it’s ok if the potatoes break up). Continue cooking, stirring occasionally, until the potatoes are browned and slightly crispy. Add the green onions along with the cooked sausage and scrambled eggs and stir to combine. Remove the skillet from heat.
Turn on the broiler. Add ½ cup sausage and ½ cup egg mixture to the center of each tortilla. Top each with ⅓ cup of the cheese, avocado slices, salsa, and cilantro. Working with one tortilla at a time, fold the ends over the filling and roll the tortilla until it overlaps over the filling to form a burrito. Add the burritos to a baking sheet, seem side down and broil until the tortillas are golden.
Cut the burritos in half, serve immediately