Ingredients
Equipment
Method
- Add oil to an extra large skillet with high sides over medium-high heat. When hot, add hashbrowns and cook for several minutes without moving them until the bottom is golden and crisp. Season with salt and pepper. Flip and cook until the other side is crisp. Set the hashbrowns aside for assembly.
- Add a little more oil to the pan. Add diced bell peppers and onion and cook for a few minutes until tender. Remove the vegetables and set them aside.
- Add ground sausage to the same pan. Cook, breaking it into small pieces with a meat chopper or wooden spoon, until browned and cooked through. Remove the sausage and set it aside.
- Meanwhile, add eggs and water to a bowl and whisk well with a fork. Season with salt and pepper. Cook, stirring with a wooden spoon until they are soft scrambled. Do not overcook them.
- Place a tortilla on the counter in front of you. Sprinkle a large handful of shredded cheese on it. Add a spoonful of hashbrowns, sausage, vegetables, and eggs. If you are not freezing them, add hot sauce, salsa, sour cream, and avocado inside the burritos now. Fold the tortilla tightly into a burrito shape. If serving immediately, toast the burritos in a hot, greased skillet until the tortilla is golden and crisp on all sides. Serve right away.
Nutrition
Notes
For freezing, wrap each burrito individually in plastic wrap and place them in a freezer-safe bag. You can freeze them for up to 2 months.
To reheat, thaw the burritos in the fridge overnight, or warm them for 45-60 seconds in the microwave, then toast them in a skillet to crisp the tortilla on all sides. You can also reheat them in the oven at 350 degrees until warmed through.
For a turkey sausage option: Combine 1lb lean ground turkey, 1 Tablespoon maple syrup, 1 teaspoon kosher salt, ½ teaspoon dried sage and black pepper, ¼ teaspoon nutmeg, and crushed red pepper flakes. Mix until combined and cook as directed in the recipe.