Heat a large non-stick skillet over medium-high heat.
2
Add the breakfast sausage to the hot skillet and use a wooden spoon to break it into small pieces, cooking until completely browned with no pink remaining.
3
Transfer the cooked sausage to a paper towel-lined plate, reserving the drippings in the pan.
4
Add the frozen hash browns to the sausage drippings, spreading into an even layer. Cook over medium-high heat for about 2 minutes without stirring, then occasionally stir until golden brown. Add a bit of olive oil or butter if needed.
5
Transfer the cooked hash browns to another plate.
6
Add 1 tablespoon of butter to the skillet and heat over medium heat.
7
Crack 6 eggs into a large bowl, add salt, black pepper, and 1 to 2 tablespoons of milk or cream, and mix well.
8
Once the butter is melted, pour the egg mixture into the skillet. Let it set for a few seconds, then use a spatula to scramble until perfectly cooked, finishing cooking off the heat.
9
Wrap 4 flour tortillas loosely in damp paper towels and microwave for 30 seconds to soften.
10
Place 4 warm tortillas side by side. Add equal portions of sausage, hash browns, and eggs to the middle of each tortilla, spacing them evenly to avoid overfilling.
11
Sprinkle about 1/3 cup of shredded cheddar or Monterey Jack cheese on top of each burrito.
12
Add 2 tablespoons of chopped fresh cilantro and sliced avocado over the cheese.
13
To roll up each burrito, fold like a taco and pull back while keeping tight. Fold the edges, push in any filling that protrudes, fold once more, then continue rolling. Place seam-side down on a plate.
14
Wipe the skillet clean and heat over medium heat. Place burritos seam-side down and cook for 2 minutes to melt the cheese and achieve a golden crust, then flip and cook the other side until crispy.
15
Transfer the cooked burritos to a plate and serve with sour cream and salsa.
PrimedTableBETA
