Breakfast Burritos

Instructions

1. Prepare the filling
   Heat 1 tablespoon of oil in a large skillet over medium heat. Add the breakfast sausage and cook for 5-7 minutes, breaking it apart with a wooden spoon until browned and cooked through. Transfer to a plate lined with paper towels.
2. Cook the vegetables
   In the same skillet, add the remaining oil if needed. Add the diced onions and bell peppers. Sauté for 3-4 minutes until softened. If using frozen hash browns, add them now and cook until crispy, about 5 minutes.
3. Scramble the eggs
   Pour the beaten eggs into the skillet with the vegetables. Season with salt and pepper. Cook, stirring gently, until the eggs are just set but still moist, about 3-4 minutes. Return the cooked sausage to the skillet and stir to combine.
4. Warm the tortillas
   Heat the flour tortillas in the microwave for 30 seconds or in a dry skillet for 10-15 seconds per side until warm and pliable.
5. Assemble the burritos
   Lay a warm tortilla on a flat surface. Spoon about 1/2 cup of the egg mixture in the center. Top with a sprinkle of shredded cheese, a tablespoon of salsa, some cilantro, a few slices of avocado, and a dollop of sour cream.
6. Wrap the burritos
   Fold in the sides of the tortilla, then fold up the bottom over the filling. Roll tightly away from you to form a burrito. Repeat with the remaining tortillas and filling.
7. Serve or store
   Serve the burritos immediately, or wrap them individually in aluminum foil to keep warm. They can also be stored in the refrigerator for up to 3 days or frozen for up to 1 month.