Ingredients:

  • 1 lb pork breakfast sausage
  • 2 cups Yukon Gold potatoes, diced into 1.25 cm cubes
  • 1 bell pepper, finely diced
  • 0.5 yellow onion, minced
  • 1 tsp smoked paprika
  • 12 large eggs
  • 0.25 cup heavy cream
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp unsalted butter
  • 8 large flour tortillas (10-inch)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 pinch salt and cracked black pepper to taste

Instructions:

  1. In a large skillet over medium-high heat, brown the pork sausage until crispy and fully cooked. Remove the meat from the pan, leaving the rendered fat behind.
  2. Add the diced potatoes, onions, and bell peppers to the skillet with the sausage fat. Season with smoked paprika, salt, and pepper. Sauté until potatoes are fork-tender and golden brown. Mix the sausage back in.
  3. Spread the potato and meat mixture onto a rimmed baking sheet. Allow it to cool to room temperature to prevent steam from making the tortillas soggy.
  4. In a mixing bowl, whisk the eggs, heavy cream, and chives until well combined. In a clean skillet over medium-low heat, melt the butter and pour in the egg mixture.
  5. Gently push the egg curds toward the center with a spatula, removing from heat while they still appear slightly wet to ensure they remain tender after reheating.
  6. Lay out a tortilla, sprinkle a portion of cheddar cheese, then add the cooled potato mixture and the soft-scrambled eggs. Fold in the sides and roll tightly.
  7. Place the rolled burrito seam-side down in a dry skillet over medium heat for 60 seconds to sear the seam shut and create a crispy exterior.