Ingredients:

  • 4 Small flour tortillas (6-inch)
  • 1 tsp Salted butter
  • 4 Large pasture-raised eggs
  • 1/2 cup Bulk breakfast sausage
  • 1/2 cup Russet potatoes, diced into 1/4-inch cubes
  • 1/2 cup Shredded Sharp Cheddar cheese
  • 1/2 Avocado, sliced
  • 2 tbsp Fresh cilantro, chopped
  • 1/4 cup Pico de gallo, drained

Instructions:

  1. Place 1/2 cup diced russet potatoes in a skillet over medium heat with a splash of oil.
  2. Cook for 8 minutes, tossing occasionally, until the edges are deep golden and fork tender. Push potatoes to the side.
  3. Add 1/2 cup bulk breakfast sausage to the skillet and break the sausage into small crumbles with your spatula.
  4. Sauté for 5 minutes until the meat is browned and no longer pink. Remove the potato and sausage mixture and drain on a paper towel while keeping the skillet hot.
  5. In a separate non-stick pan over low heat, melt the butter. Whisk the eggs thoroughly until no white streaks remain.
  6. Pour eggs into the pan and move them constantly with a silicone spatula. Just as they look wet but set, fold in the cheese and remove from heat to allow residual cooking.
  7. Blister the tortillas directly over a gas flame or in the hot skillet until charred spots appear and they become flexible.
  8. Layer the crispy sausage and potatoes into the tortillas, followed by the scrambled eggs. Top with sliced avocado, fresh cilantro, and drained pico de gallo.