Breakfast Burrito

Breakfast Burrito
Directions
- Heat a large cast iron pan over medium-high heat. Add the breakfast sausage and cook for 6–8 minutes, or until well browned, breaking it into small pieces with a wooden spatula. Remove the sausage with a slotted spoon and transfer it to a plate lined with paper towels.
- Pat the shredded potatoes dry with a kitchen towel. Add the vegetable oil to the cast iron pan, then spread the potatoes in a single layer. Season with salt and pepper, and fry for 3–4 minutes per side, or until golden brown. It’s okay if the potatoes break apart. Remove and set aside.
- Heat a non-stick pan over medium heat. Melt the butter and cook the beaten eggs until set and firm, about 4–5 minutes.
- Fill each tortilla with cheddar cheese, scrambled egg, sausage, hash browns, avocado, tomato, chives, and Hellmann's Spicy Mayonnaise. Wrap tightly.
- Heat a clean pan over medium-high heat and pan-fry the burritos for 1 minute on each side, or until golden brown.
Ingredients
- 10 ea. Flour tortillas
- 10 ea. egg(s)
- 2 tbsp. butter
- 2 1/2 cups cheese, cheddar , shredded
- 3 cups sausage, breakfast, ground
- 3 cups potato(es), Idaho
- 2 tbsp. oil, vegetable
- 1/2 tsp. salt
- 1/4 tsp. Black Pepper
- 2 ea. avocado(s)
- 2 tomato(es)
- 1/2 cup chives, fresh, minced
- 3/4 cup Hellmann's® Spicy Mayonnaise