Breakfast Burritos (Breakfast Bible)

I've been meaning to make these for a while. But I really wanted to try to do them with ground chicken and sweet potato rather than the chorizo and russet potatoes called for in the recipe. But, in the end, I didn't end up going with either of those combinations. TF had a hankering for breakfast sausage. And I had a few red potatoes that needed to be used up. So I made it with those instead. I do think the red potatoes were a little too waxy for this dish though. So next time I'd either go with the russets or try it with sweets.

I do think that it would have been nice with a few greens and maybe a bit of sour cream. And we also added a bit of mild cheddar and swapped out the guac for plain avocado. (Mostly because cheese is delicious and because I had an avocado that needed to be used up and didn't feel like making guacamole this morning.) Overall though, it worked out pretty well. It's a forgiving recipe that allows for a lot of variation and experimentation.

Breakfast Burritos

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1 1/2 Tbsp. olive oil, divided
• 2 russet potatoes, grated
• salt and pepper, to taste
• 190g sausage (chorizo, breakfast, or chicken), casings removed
• 8 large eggs
• 1/4 c. milk
• 4-6 large flour tortillas, warm
• 1 c. cooked black beans, warm
• 1/2 c. shredded cheddar or pepper jack cheese
• 1/2 c. guacamole or avocado
• 1/2 c. salsa or pico de gallo
• 1/4 c. sour cream (optional)
• 1/4 c. chopped fresh cilantro (optional)

Directions

1. Heat 1 Tbsp. of the oil over medium heat.
2. Wring grated potato out as best you can using paper towels or a clean tea towel.
3. Add potatoes and pat into an even layer. Season with salt and pepper and drizzle with remaining 1/2 Tbsp. of oil.
4. Cook until underside is crisp (~6 minutes).
5. Flip and cook until the other side is crisp as well (~6 minutes longer). Transfer to a plate and set aside.
6. Add sausage to pan and cook until done (5-6 minutes). Transfer to a plate and set aside.
7. Beat eggs with milk and season with salt and pepper.
8. Drain off all but ~1 tsp. of fat from the pan, reduce heat to medium-low and pour in eggs.
9. Cook until bottom beings to set 1-2 minutes, then stir.
10. Continue cooking, stirring occasionally, until eggs are set.
11. Place a few scrambled eggs, some beans, potatoes, sausage, cheese, guacamole, salsa, sour cream, and cilantro (if using) in the centre of each tortilla.
12. Fold up top and bottom edges and then roll to form a burrito.