Target: 6 × 4 inches · landscape

Breakfast Burrito

40 min · 4 generous burritos

Ingredients

□ 12 oz bulk breakfast sausage

□ 1 lb Yukon Gold potatoes, cut into 1/4-inch dice

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 1/2 tsp smoked paprika

□ 1 tbsp neutral oil

□ 8 large eggs

□ 2 tbsp whole milk

□ 1 tbsp unsalted butter

□ 1 cup shredded sharp cheddar

□ 1/4 cup thick salsa, drained if loose

□ 4 large flour tortillas, 10-inch

1. Dice potatoes evenly. Brown sausage in a hot skillet, breaking it into small crumbles.

2. Drain excess fat but leave a light coating. Season potatoes and cook until tender inside with crisp golden edges.

3. Stir eggs over low heat until soft and glossy. Warm tortillas until pliable and hold under a towel.

4. Combine sausage and potatoes; divide with eggs, cheddar, and a modest spoonful of drained salsa.

5. Fold sides inward, tuck the bottom over the filling, and roll snugly. Toast seam-side down until sealed.

Cook’s note: Leave a clear tortilla border and keep the filling in a compact band so each burrito folds shut.