🥞 Ingredients
- 4 large flour tortillas
- 8 large eggs
- 2 tablespoons milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces breakfast sausage
- 1 cup frozen diced hash browns
- 1 cup shredded cheddar cheese
- ½ cup prepared salsa
- 1 avocado, sliced
- 1 tablespoon butter
- Chopped cilantro, optional
👩🍳 Preparation
Brown the Sausage
Cook the breakfast sausage in a large skillet over medium heat, breaking it into crumbles, until browned and cooked through. Transfer to a plate.
⏱ About 7 minutesCook the Potatoes
Add the hash browns to the same skillet and cook until golden and crisp, stirring occasionally.
⏱ About 8–10 minutesScramble the Eggs
Whisk eggs with milk, salt and pepper. Melt butter in a clean skillet, add the eggs and cook gently until softly set.
⏱ About 4 minutesWarm the Tortillas
Warm each tortilla briefly in a dry skillet or microwave until soft and flexible.
⏱ About 1 minuteFill the Burritos
Divide the sausage, potatoes, scrambled eggs, cheddar, salsa and avocado among the tortillas, keeping the filling centered.
⏱ About 4 minutesFold and Roll
Fold the sides inward, then roll each tortilla tightly from the bottom to fully enclose the filling.
⏱ About 2 minutesToast and Serve
Place burritos seam-side down in a hot dry skillet and toast until golden on both sides. Slice and serve warm.
⏱ About 3–4 minutes📦 Storage
Wrap cooled burritos individually and refrigerate for up to 3 days or freeze for up to 2 months. Reheat until the center reaches 165°F.
🍓 Serving Suggestions
Serve with extra salsa, hot sauce, sour cream, fresh fruit or a simple avocado salad.