The Works Breakfast Burrito Recipe

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  • 2 teaspoons olive oil
  • 1 large russet potato, sliced into 1/4-inch rounds
  • salt and pepper
  • 12 large eggs
  • 2/3 cup milk
  • 4 ounces diced green chilies
  • 4 burrito-sized flour tortillas
  • 8 ounces monterey jack cheese, shredded and divided
  • 10 ounces green or red enchilada sauce
  • store-bought guacamole (optional)
  • sour cream (optional)
  • Heat a large skillet over medium-high heat.
  • Add sausages and cook until done, about 5 minutes. Set sausages aside.
  • Heat oil in a large skillet over medium high heat.
  • Add potatoes and season with salt and pepper.
  • Cook until for approximately 3 minutes on each side, or until potatoes are golden brown and tender when pierced with a fork. Set potatoes aside.
  • Preheat the broiler.
  • In a large bowl, whisk eggs and milk together. Heat a large skillet over medium heat and scramble the eggs.
  • Mix chilies and reserved sausages into the scrambled eggs.
  • Divide the reserved potatoes evenly amongst the tortillas, lining them up down the center with 1-inch left at either end.
  • Top the potatoes with the egg mixture. Sprinkle half of the cheese over the eggs.
  • Fold the two ends in and then wrap the two sides over the egg and cheese mixture.
  • Place each burrito on a separate plate, folded side down.
  • Pour the enchilada sauce over top of the burritos and sprinkle with the remaining cheese.
  • Place each plated burrito under the broiler for 3 minutes, or until the cheese is golden and bubbling.
  • Place a dollop of guacamole and sour cream on top, if desired.
  • Serve immediately.
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