Ingredients:

  • 1 lb Ground Pork Sausage
  • 12 Large Organic Pasture-Raised Eggs
  • 0.5 cup Whole Milk
  • 2 cups Sharp Cheddar Cheese, freshly shredded
  • 1 tsp Kosher Salt
  • 0.5 tsp Cracked Black Pepper
  • 3 cups Frozen Shredded Hash Browns
  • 1 Red Bell Pepper, finely diced
  • 1 Small Yellow Onion, minced
  • 2 tbsp Avocado Oil
  • 12 Large (10-inch) Flour Tortillas
  • 1 can (15oz) Black beans, rinsed and drained

Instructions:

  1. Cook the 1 lb Ground Pork Sausage in a large skillet over medium high heat until no pink remains and edges are crisp. Drain the excess fat, but keep a teaspoon in the pan for the veggies.
  2. Add the diced Red Bell Pepper and minced Yellow Onion to the skillet. Cook 4 minutes until softened and translucent.
  3. Wipe the skillet and add 2 tbsp Avocado Oil. Spread the 3 cups Frozen Shredded Hash Browns in an even layer. Cook 6 minutes per side until deep golden and crackling. Remove and let cool completely.
  4. In a large bowl, beat the 12 Large Eggs with 0.5 cup Whole Milk, 1 tsp Kosher Salt, and 0.5 tsp Cracked Black Pepper until completely combined and frothy.
  5. Lower the heat to medium low. Pour the egg mixture into the skillet. Stir gently until large, soft curds form. Remove from heat while they still look slightly wet; they will finish cooking off heat.
  6. Spread the sausage, potatoes, and eggs onto a large tray. Let them cool 15 minutes until no steam rises from the food.
  7. Warm the 12 Flour Tortillas in the microwave for 20 seconds. This makes them pliable so they don't shatter when you roll them.
  8. Place a portion of beans, potatoes, sausage, and eggs in the center of each tortilla. Top with a generous handful of the 2 cups Sharp Cheddar Cheese.
  9. Tuck the sides in first, then roll tightly from the bottom up.
  10. Wrap each finished burrito tightly in parchment paper followed by a layer of aluminum foil.