Ingredients:

  • 1 lb breakfast sausage, ground
  • 12 large eggs
  • 1/4 cup whole milk
  • 2 cups frozen hash browns
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 large red bell pepper, finely diced
  • 1/2 yellow onion, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 8 large flour tortillas

Instructions:

  1. In a 12-inch non-stick skillet over medium-high heat, brown the breakfast sausage until crispy and mahogany-colored. Remove meat with a slotted spoon, leaving the rendered fat in the pan.
  2. Add the frozen hash browns, diced red bell pepper, and minced onion to the skillet with the sausage fat. Fry until the potatoes are golden-brown and the edges are crispy. Remove from heat.
  3. In a bowl, whisk eggs, whole milk, smoked paprika, and cumin until fully combined. Lower skillet heat to medium-low.
  4. Pour egg mixture into the skillet. Use a silicone spatula to gently push the curds. Remove from heat while eggs still appear slightly wet (custard-like) to allow residual heat to finish the cook.
  5. Lay out tortillas. Place 2 tablespoons of shredded cheese in the center of each to create a moisture barrier. Layer potatoes, sausage, and eggs on top.
  6. Fold the sides of the tortilla inward and roll tightly from the bottom. Optional: Sear the rolled burrito in a dry skillet for 30 seconds per side to seal the seam.