Ingredients:

  • 8 large eggs (400g)
  • 1 lb ground breakfast sausage (450g)
  • 1/4 cup whole milk (60ml)
  • 2 cups frozen cubed hash browns (300g)
  • 1 can (15 oz) black beans, drained and rinsed (425g)
  • 1 tsp smoked paprika (5g)
  • 1/2 tsp garlic powder (3g)
  • 1 1/2 cups shredded sharp cheddar cheese (170g)
  • 6 large 10-inch flour tortillas
  • 1 tbsp unsalted butter (15g)

Instructions:

  1. Heat 1 tbsp (15g) of butter in a large non-stick skillet over medium-high heat. Add the cubed hash browns in a single layer and cook without stirring for 3–4 minutes until a mahogany crust forms, then flip and cook until golden.
  2. Stir the drained black beans, smoked paprika, and garlic powder into the hash browns. Remove the mixture from the pan and set aside to cool.
  3. In the same skillet, brown the ground breakfast sausage over medium heat until fully cooked and crumbly.
  4. Lower the heat to medium-low. In a mixing bowl, whisk together eggs and milk until smooth, then pour directly over the cooked sausage.
  5. Stir gently and constantly until the eggs are set but slightly moist. Remove from heat immediately.
  6. Lay out the six tortillas. Divide the egg and sausage mixture evenly across the tortillas, then top with the hash brown and bean mix and shredded cheddar cheese.
  7. Fold in the sides and roll each burrito tightly. Allow the wrapped burritos to sit for 30 minutes to cool completely before freezing to prevent condensation.