Ingredients:

  • 1 lb bulk pork sausage
  • 12 oz frozen hash brown cubes
  • 6 large eggs
  • 1/4 cup whole milk
  • salt to taste
  • black pepper to taste
  • 1.5 cups processed nacho cheese sauce
  • 1/2 cup shredded sharp cheddar cheese
  • 6 burrito-size flour tortillas
  • 3 tbsp unsalted butter

Instructions:

  1. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into small crumbles, until fully browned and crisp. Remove sausage and set aside, leaving the rendered fat in the pan.
  2. Add the frozen hash brown cubes to the same skillet. Sauté until the edges are mahogany-colored and crisp. Remove and set aside with the sausage.
  3. Whisk eggs and milk in a bowl. Lower skillet heat to medium, add a touch of butter if needed, and pour in eggs. Stir continuously until soft curds form but are not overdried.
  4. Quickly warm each tortilla in the skillet for 5 seconds per side to make them pliable.
  5. Place a generous dollop of warm nacho cheese in the center of each tortilla. Layer in the scrambled eggs, browned sausage, and crispy potatoes. Sprinkle with shredded cheddar.
  6. Fold the sides inward, then roll tightly from the bottom up to ensure a secure seal.
  7. Melt 1 tbsp of butter in the skillet over medium heat. Place the burrito seam-side down. Press down firmly with a heavy pan or press for 60-90 seconds until the tortilla is golden brown.
  8. Flip and toast the remaining sides until the burrito is sealed shut by the melted cheese and looks uniformly toasted.