Weekend Breakfast Burrito

This breakfast burrito is hearty, flavorful, and packed with everything you need to kickstart your day. The combination of savory pork sausage, fluffy eggs, crispy hashbrowns, and sautéed veggies wrapped in a warm tortilla makes for a satisfying meal.

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 lb pork sausage
• 1 tbsp olive oil
• 1 cup frozen hashbrowns or fresh, shredded potatoes
• 0 salt to taste
• 0 pepper to taste
• 1 tbsp olive oil
• 1 small onion diced
• 1 medium bell pepper diced
• 0.5 cup spinach or other leafy greens, optional
• 0 salt to taste
• 0 pepper to taste
• 4 large eggs
• 2 tbsp milk optional, for fluffier eggs
• 0 salt a pinch, to taste
• 0 pepper a pinch, to taste
• 4 large flour tortillas
• 0.5 cup shredded cheddar cheese
• 0.25 cup salsa optional, for serving
• 0.25 cup sour cream optional, for serving
• 1 tbsp fresh cilantro chopped, optional for garnish
• 0 avocado slices optional, for serving

Instructions

1. Heat a large skillet over medium heat and crumble the pork sausage into the pan. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Once done, drain any excess grease and transfer the sausage to a plate. Set aside.
2. In the same skillet, add 1 tablespoon olive oil over medium heat. Add the frozen hashbrowns and cook, stirring occasionally, until golden and crispy, about 5-7 minutes. Season with salt and pepper to taste. Remove from the pan and set aside.
3. In the same skillet, add another tablespoon of olive oil. Add the diced onion and bell pepper. Sauté until softened and slightly caramelized, about 4-5 minutes. If using spinach or other greens, add them in the last minute of cooking and let them wilt. Season with salt and pepper to taste.
4. In a separate bowl, whisk together the eggs and milk (if using). Season with a pinch of salt and pepper. In a non-stick skillet, heat a little butter or oil over medium-low heat. Pour in the egg mixture and gently stir to scramble, cooking for about 2-3 minutes until just set but still soft and creamy.
5. Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable. Lay each tortilla flat and start layering: first, spoon some pork sausage, followed by a portion of the hashbrowns, sautéed veggies, and scrambled eggs. Sprinkle some shredded cheddar cheese over the filling. If desired, add a spoonful of salsa or a dollop of sour cream.
6. To fold the burritos, fold in the sides of the tortilla, then roll it up tightly from the bottom to the top, securing all the filling inside.
7. Serve the breakfast burritos immediately, garnished with some fresh cilantro and extra salsa or sour cream on the side if desired.