Sausage Breakfast Burritos

Name: Sausage Breakfast Burritos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp Olive Oil (1 tablespoon olive oil + olive oil or olive oil spray); 1 piece Russet Potato (1 small to medium russet potato, small diced); ¾ tsp Table Salt (1/2 teaspoon salt + 1/4 teaspoon salt and black pepper); ¼ tsp Black Pepper (1/4 teaspoon black pepper); ½ tsp Garlic Powder (1/2 teaspoon garlic powder); ½ tsp Onion Powder (1/2 teaspoon onion powder); 4 pieces Tortilla (4 burrito sized tortillas); ½ lb Breakfast Sausage (1/2 pound ground breakfast sausage); 6 pieces Egg (6 large eggs); 4 oz Extra Sharp Cheddar Cheese (4 oz extra sharp cheddar, shredded); 1 piece Avocado (1 small avocado, thinly sliced); ¼ cup Pico de Gallo (1/4 cup pico de Gallo); ¼ tbsp Greek Yogurt (1/4 tablespoon Greek yogurt or sour cream); 2 tbsp Scallion (2 tablespoons thinly sliced green onion); 2 tbsp Cilantro (2 tablespoons cilantro, chopped)

Sausage Breakfast Burritos - Breakfast (American)

50 minAmerican

Servings4

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Ingredients

For 4 servings

Olive Oil1 tbsp · 1 tablespoon olive oil + olive oil or olive oil spray
Russet Potato1 piece · 1 small to medium russet potato, small diced
Table Salt¾ tsp · 1/2 teaspoon salt + 1/4 teaspoon salt and black pepper
Black Pepper¼ tsp · 1/4 teaspoon black pepper
Garlic Powder½ tsp · 1/2 teaspoon garlic powder
Onion Powder½ tsp · 1/2 teaspoon onion powder
Tortilla4 pieces · 4 burrito sized tortillas
Breakfast Sausage½ lb · 1/2 pound ground breakfast sausage
Egg6 pieces · 6 large eggs
Extra Sharp Cheddar Cheese4 oz · 4 oz extra sharp cheddar, shredded
Avocado1 piece · 1 small avocado, thinly sliced
Pico de Gallo¼ cup · 1/4 cup pico de Gallo
Greek Yogurt¼ tbsp · 1/4 tablespoon Greek yogurt or sour cream
Scallion2 tbsp · 2 tablespoons thinly sliced green onion
Cilantro2 tbsp · 2 tablespoons cilantro, chopped

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Steps

1Make the potatoes
2Preheat oven to 425 degrees and line a sheet pan with parchment paper. Toss the diced potatoes in a large mixing bowl with olive oil. Transfer the potatoes to the lined sheet pan and roast for 20-30 minutes until golden brown and crisp. Transfer the crispy potatoes to a mixing bowl and season with salt, pepper, garlic powder, and onion powder. Toss to coat and set aside.
3Make the sausage
4Heat a skillet over medium-high heat. Add the ground breakfast sausage and cook until brown and no longer pink, breaking it up as it cooks. Transfer the sausage to paper towel plate to drain and set aside.
5Scramble the eggs
6Whisk together the eggs, salt, and pepper. Next, add a bit of oil to a skillet and heat over medium / medium-high heat. Once the skillet is hot, add the eggs and scramble until fluffy and just cooked through. Remove the eggs from the heat and then top the cooked eggs with shredded cheese and let melt. Transfer the eggs to a plate.
7Assemble the burritos
8Warm the tortillas on a griddle/skillet/open gas flame or in the microwave for 10-15 seconds. Then, place them on a clean flat surface. I like to use a sheet of aluminum foil for each burrito. Then divide the scrambled cheese eggs evenly between all of the tortillas placing them in the center, then add the cooked sausage, crispy potatoes, a few thin slices of avocado, 1 tablespoon of pico, 1 tablespoon of Greek yogurt or sour cream, and a sprinkle of fresh herbs.
9Carefully wrap the sides of the burrito inward toward the middle, then fold the bottom side over, and continue to roll up tightly. Serve!