Ingredients:

  • 12 oz breakfast sausage
  • 6 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup nacho cheese sauce
  • 6 10-inch flour tortillas
  • 1 tbsp unsalted butter

Instructions:

  1. Brown the breakfast sausage in a non-stick skillet over medium-high heat, breaking the meat into very small crumbles with a spatula. Once browned and crisp, remove the meat and set aside, leaving the rendered fat in the pan.
  2. Whisk eggs, milk, salt, and pepper in a bowl. Lower the heat to medium-low and pour in the eggs. Stir constantly with a silicone spatula, pushing the curds toward the center. Stop cooking when they are just set but still look slightly wet.
  3. Fold the cooked sausage back into the eggs.
  4. Lay a flour tortilla flat. Spoon 2 tbsp of warm nacho cheese sauce into the center, then top with a generous scoop of the sausage and egg mixture.
  5. Fold the sides of the tortilla inward, then roll tightly from the bottom up to seal the ends.
  6. Melt butter in the skillet over medium heat. Place the burritos seam-side down and press lightly with a spatula for 1-2 minutes per side until the tortilla is mahogany-colored and crisp.