My Favorite Breakfast Burritos
Ingredients
- ½ batch Golden Skillet Potatoes
- 1-2 teaspoons oil
- 10 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ pound breakfast/bulk sausage
- 1 cup chopped fresh spinach
- 1 cup shredded cheddar cheese
- 6 burrito-size tortillas
Instructions
- Whisk together the eggs, milk, salt and pepper. In a 12-inch nonstick skillet (you can use the same one you used for the potatoes, just transfer the potatoes to a plate and use the skillet as is - no need to wash), heat the oil over medium heat and add the whisked eggs mixture. Cook the eggs over medium heat, stirring often, until soft and scrambled. Remove to a plate.
- Set the skillet over medium heat again and add the sausage, 1/4 teaspoon salt and a pinch of pepper. Cook the sausage, crumbling into bite-sized pieces with a spoon, until no longer pink and cooked through. Drain the grease, if needed (I like to use lean turkey sausage that doesn't have a lot of excess grease). Add the potatoes and eggs back to the skillet along with the spinach. Cook for 1-2 minutes until heated through.
- Add the cheese and stir until heated through and melted. Add salt and pepper to taste!
- Spoon the egg mixture into the burritos and roll up burrito-style. Serve immediately with salsa, if desired, or wrap individually in plastic and refrigerate or freeze for an easy breakfast or dinner!
Notes
Sausage: I like to use lean turkey sausage here but any type of sausage (the cook and crumble kind) can be used interchangeably based on preference.
Make Ahead: these burritos can be made ahead and wrapped individually in plastic wrap, stored in the refrigerator or freezer and warmed through as needed.