Breakfast Burrito

Instructions

1. 1

   In a skillet over medium-high heat, cook ½ lb of bulk breakfast sausage, breaking it apart with a spatula, until browned and cooked through, about 5–6 minutes. Push the sausage to the side of the pan and add 1 cup of thawed frozen hash browns. Cook undisturbed for 3–4 minutes until a golden crust forms, then stir to brown all over.

2. 2

   Add ¼ cup of diced jalapeño and ¼ cup of diced red onion to the skillet and cook for an additional 2 minutes until softened. Push the filling to the sides of the pan and add 1 tablespoon of butter to the center. Beat 4 large eggs with a pinch of salt, then pour them into the melted butter and cook over medium-low heat, gently folding the eggs as they set. Remove from heat while still slightly soft, as they will continue cooking.

3. 3

   Fold the cooked eggs into the sausage mixture until well combined. Meanwhile, warm 2 large flour tortillas (10-inch) directly over a gas burner for about 20 seconds per side until pliable and lightly charred.

4. 4

   Lay the warmed tortillas flat and spread ¼ cup of sour cream down the center of each. Divide the filling between the two tortillas, then top with ½ cup of shredded sharp cheddar cheese and ¼ cup of salsa.

5. 5

   Fold in the sides of the tortillas, then roll tightly from the bottom up to form burritos. Slice each burrito in half diagonally and serve with hot sauce on the side.