Easy Breakfast Burritos

Instructions

1. 1

   Cook the diced potatoes in a large skillet over medium-high heat with 1 tablespoon of butter, stirring occasionally, until golden and crispy on the edges, about 12-15 minutes, then season generously with salt and pepper and transfer to a plate.

2. 2

   Brown the breakfast sausage in the same skillet over medium heat, breaking it apart with a spoon, until fully cooked and no longer pink, about 5-7 minutes, then set aside on a separate plate.

3. 3

   Add the remaining 2 tablespoons of butter to the skillet and sauté the diced onions and bell peppers until softened and fragrant, approximately 4-5 minutes, then transfer to another plate.

4. 4

   Whisk the 10 eggs in a bowl with a pinch of salt and pepper until well combined and slightly frothy, then pour into the skillet and scramble gently over medium heat until just set but still slightly creamy, about 3-4 minutes.

5. 5

   Warm each flour tortilla individually in a dry skillet or directly over a gas flame for 10-15 seconds per side to increase pliability and prevent cracking.

6. 6

   Lay a warm tortilla flat on a clean work surface and arrange a horizontal line of filling down the center, starting with a quarter of the potatoes, followed by eggs, sausage, sautéed vegetables, and 1/4 cup of shredded cheese, leaving about 2 inches of space on each side.

7. 7

   Top the filling line with fresh salsa, diced tomatoes, sliced avocado, a dollop of sour cream, chopped cilantro, and diced jalapeños if using.

8. 8

   Fold the left and right sides of the tortilla inward by about 2 inches to contain the filling, then roll the burrito tightly from the bottom edge upward, keeping the sides tucked in as you roll.

9. 9

   Place each finished burrito seam-side down on a plate and let it rest for 1-2 minutes to seal and hold its shape.

10. 10

    Serve the burritos warm with additional salsa, sour cream, and guacamole on the side for dipping and garnishing.