My Breakfast Burrito

#1: Breakfast is the most important meal of the day.

#2: EVERYBODY needs a solid Breakfast Burrito recipe.

That’s why I’m kicking off #BreakfastWeek with the ever-classic, Breakfast Burrito. Enjoy!

In a medium nonstick sauté pan on high heat…

…cook 1/2 lb of spicy italian sausage for 10 minutes until crispy.

In a separate nonstick medium sauté pan on high heat, add a few Tbsps of canola oil…

…1 cup of diced par-boiled yukon gold potatoes…

…a pinch of salt, 1 tsp smoked paprika, 1 tsp cayenne pepper, and 1 tsp ground cumin.

Cook until crispy and golden brown.

In another nonstick sauté pan on medium heat, add 2 Tbsps of canola oil or butter…

…and add 3-4 whole eggs to the pan.

Cooks the eggs for 3-4 minutes until thoroughly scrambled.

Add the  scrambled eggs…

  …seasoned potatoes…

…crispy sausage…

…crisps applewood smoked bacon…

…pico de gallo (tomatoes, onions, cilantro, jalapeños, lime)…

…roasted green chilies (or canned chillies)…

…and a some shredded cheese to a medium-large flour tortilla.

Fold the edges inward and roll the tortilla around the filling.

Get a cast iron grill on high heat and place the folded burrito on the grill with the seem facing down.

Grill on both sides for 3-4 minutes until slightly crispy and it has a few grill marks.

Then ENJOY!!!

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 | Top Left: Cutting Board | Top Middle: Glass Bowl Set | Top Right: Squeeze Bottles |

| Bottom Left: All-Clad Grill Pan | Right:  All-Clad Fry Pan |