Smoky Breakfast Burritos

Serves 6 · 25 min prep · 35 min cook

Estimate for one serving

• 612 cal
• 28g protein
• 48g carbs
• 34g fat
• 5g fiber

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Ingredients

• 6 large flour tortillas
• 1 lb breakfast sausage links
• 2 tsp smoked paprika
• 1 tsp chipotle powder
• 10 large eggs
• 1/4 cup whole milk
• 2 cups sharp cheddar cheese, shredded
• 2 cups russet potatoes, diced small
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1/3 cup BBQ sauce
• 1/2 cup sour cream
• to serve hot sauce

Instructions

1. 1Preheat a gas or charcoal grill to medium heat, about 375°F, and set a large cast-iron skillet on the grates to heat for 5 minutes. Toss the diced potatoes, onion, and red bell pepper with olive oil, smoked paprika, chipotle powder, salt, and black pepper until evenly coated.
2. 2Add the seasoned potato mixture to the hot cast-iron skillet in an even layer. Close the grill lid and cook, stirring every few minutes, until the potatoes are golden and tender and the peppers are softened, about 15 to 18 minutes. Transfer the hash to a bowl and keep warm.
3. 3Place the breakfast sausage links on the grill grates. Cook, turning occasionally, until browned with light char marks and cooked through, about 10 to 12 minutes. Rest briefly, then slice into bite-size coins.
4. 4In a bowl, whisk the eggs with the milk, salt, and black pepper until frothy. Wipe the cast-iron skillet, return it to the grill, and pour in a little olive oil.
5. 5Pour the egg mixture into the skillet and scramble gently with a spatula over medium heat, folding until just set and still slightly glossy, about 3 to 4 minutes. Remove from heat so they do not overcook.
6. 6Warm the tortillas on the cool side of the grill for 20 to 30 seconds per side until pliable and lightly toasted. Keep them stacked under a clean towel.
7. 7Build each burrito: lay a tortilla flat, add a scoop of smoky potato hash, sliced sausage, scrambled eggs, shredded cheddar, green onions, and cilantro. Drizzle lightly with BBQ sauce.
8. 8Fold in the sides, then roll tightly from the bottom to seal. For make-ahead hosting, wrap each burrito in foil and hold in a 200°F oven or on the cool edge of the grill for up to 30 minutes.
9. 9Just before serving, optionally return foil-wrapped burritos to the grill for 2 to 3 minutes per side to crisp the exterior. Serve with sour cream and hot sauce on the side so guests can customize.