Ingredients:

  • 10 large flour tortillas (10-inch)
  • 12 large eggs
  • 1/4 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 lb breakfast pork sausage
  • 2 cups russet potatoes, peeled and diced into 1/2-inch cubes
  • 2 tbsp avocado oil
  • 1 large red bell pepper, finely diced
  • 1 small yellow onion, finely diced
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Peel and dice the 2 cups russet potatoes into 1/2 inch cubes.
  2. Heat 2 tbsp avocado oil in a large skillet over medium high heat. Add potatoes and cook for 12 minutes until golden brown and tender.
  3. Add 1 lb pork sausage to the skillet, breaking it up with a spoon. Cook until no pink remains and it’s sizzling.
  4. Stir in the diced red bell pepper and yellow onion. Cook for 5 minutes until the onions are translucent and fragrant.
  5. In a large bowl, whisk 12 eggs with 1/4 cup milk, 1 tsp salt, and 1/2 tsp pepper.
  6. Lower the heat to medium low and pour the egg mixture into the skillet. Fold gently until the eggs are set but still look glossy.
  7. Spread the entire mixture onto a large baking sheet and sprinkle with 1/4 cup chopped cilantro. Let it sit for 15 minutes until it no longer releases steam.
  8. Place the 10 inch tortillas in the microwave for 20 seconds.
  9. Place 1/2 cup filling and 2-3 tbsp shredded cheddar in the center of each tortilla. Fold in the sides, then roll tightly from the bottom.
  10. Tightly wrap each burrito in a square of aluminum foil.