My Favorite Breakfast Burritos

My Favorite Breakfast Burritos puts batch Golden Skillet Potatoes, oil and eggs at the center of a breakfast recipe and finishes in about 30 minutes, enough for 6 burritos.

• Yield 6 burritos
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 1/2 batch Golden Skillet Potatoes
• 1-2 teaspoons oil
• 10 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound breakfast/bulk sausage
• 1 cup chopped fresh spinach
• 1 cup shredded cheddar cheese
• 6 burrito-size tortillas

Instructions

1. Whisk together the eggs, milk, salt and pepper. In a 12-inch nonstick skillet (you can use the same one you used for the potatoes, just transfer the potatoes to a plate and use the skillet as is - no need to wash), heat the oil over medium heat and add the whisked eggs mixture. Cook the eggs over medium heat, stirring often, until soft and scrambled. Remove to a plate.
2. Set the skillet over medium heat again and add the sausage, 1/4 teaspoon salt and a pinch of pepper. Cook the sausage, crumbling into bite-sized pieces with a spoon, until no longer pink and cooked through. Add the potatoes and eggs back to the skillet along with the spinach. Cook for 1-2 minutes until heated through.
3. Add the cheese and stir until heated through and melted. Add salt and pepper to taste!
4. Spoon the egg mixture into the burritos and roll up burrito-style. Serve immediately with salsa, if desired, or wrap individually in plastic and refrigerate or freeze for an easy breakfast or dinner!

Give it a minute off the heat, then serve it while it is still hot.