Breakfast Burritos

Ingredients

• ½ pound breakfast sausage (removed from the casings if needed (227g))
• 2 cups frozen shredded hash browns ((170g))
• 6 large eggs
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 4 10-inch burrito-size flour tortillas ((284g))
• 1⅓ cups shredded cheddar cheese ((150g))
• 1 sliced avocado ((160g))
• 2 tablespoons chopped cilantro
• Sour cream
• Salsa

Method

1. Pop a large non-stick skillet over medium-high heat and warm it.
2. Add half a pound of breakfast sausage, remove from casings if needed, and cook until browned, spreading into an even layer.
3. Cook the sausage all the way through.
4. Remove the cooked sausage to a plate.
5. Add 2 cups of frozen shredded hash browns to the skillet and cook over medium-high heat for about 2 minutes without stirring, pressing down if needed.
6. Stir the hash browns occasionally and cook until golden brown.
7. Remove hash browns to a plate.
8. Add 1 tablespoon of butter to the skillet and melt.
9. Season with ¼ teaspoon salt and ¼ teaspoon ground black pepper.
10. Optional: add 1-2 tablespoons of milk or cream to eggs.
11. In a bowl, beat 6 large eggs with seasonings and optional milk or cream.
12. Pour eggs into the skillet and cook over medium heat, stirring gently until just set.
13. Loosely wrap four large flour tortillas in a damp paper towel and microwave for 30 seconds.
14. Place tortillas side by side for assembly.
15. Divide the sausage, hash browns, scrambled eggs, shredded cheese, chopped cilantro, and sliced avocado evenly among the tortillas.
16. Roll up the tortillas to form burritos, folding the sides in as you roll.
17. Place the burritos seam-side down in the skillet over medium heat to brown and melt the cheese, about 2-3 minutes.
18. Flip and brown the other side if desired.
19. Serve with sour cream and salsa.