Ingredients
Scale
- 1 tbsp avocado oil
- Sea salt, as needed
- 1 lb bulk breakfast sausage
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 yellow potatoes, diced (about 1 cup)
- 1/4 tsp smoked paprika (more if desired)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp sea salt (more as needed)
- dash chili powder (as desired for heat)
- 6 eggs, whisked with salt and pepper
- 1/2 cup sliced green onions
- optional: 3/4 cup shredded cheddar cheese
- 6 burrito-sized tortillas (GF if needed)
Instructions
- Heat avocado oil to medium-high in a large skillet (I use cast-iron).
- Add breakfast sausage and cook, breaking up, until cooked through. Remove to a plate and set aside.
- Add onion and bell pepper to skillet, season and stir to coat with oil. Cook until softened, about 3-4 minutes. Add potatoes as well as paprika, garlic powder, onion powder, sea salt and chili powder if using. Toss to combine, cover and cook until soft, about 6-8 minutes.
- While potatoes are cooking, heat an additional drizzle of oil in a separate (preferably nonstick) skillet. Add eggs and cook until scrambled.
- Once potatoes are soft, add sausage back into pan and stir to combine.
- To assemble burritos, warm tortillas in a 400F oven for 5 minutes if needed to soften. Lay tortillas out on workspace and divide eggs between all six, top with sausage potato mixture and top with green onions and shredded cheese if using. Roll tightly and store in foil until ready to reheat.