Make-Ahead Charred Corn Sausage Breakfast Burritos

Serves 6 · 20 min prep · 25 min cook

Ingredients

• 6 large flour tortillas
• 12 oz breakfast sausage links
• 2 cups fresh sweet corn kernels
• 8 large eggs
• 1 1/2 cups shredded cheddar cheese
• 1 medium red bell pepper
• 1/2 medium yellow onion
• 1/4 cup chopped fresh cilantro
• 1 lime
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• to serve hot sauce

Instructions

1. 1Preheat a large cast-iron skillet over medium-high heat and add a drizzle of olive oil. Add the breakfast sausage, breaking it into bite-size crumbles with a wooden spoon, and cook until browned and no longer pink, about 6 to 8 minutes; transfer to a plate.
2. 2In the same skillet, add the remaining oil if needed and scatter in the corn kernels in a single layer. Let them sit undisturbed for 2 to 3 minutes until deeply charred in spots, then stir and cook another 2 minutes until sweet and smoky; season lightly and move to the plate with sausage.
3. 3Dice the bell pepper and onion. Lower heat to medium, add them to the skillet, and sauté until softened and lightly golden at the edges, 4 to 5 minutes.
4. 4Crack the eggs into a bowl, season with salt, pepper, and smoked paprika, and whisk until uniform. Pour into the skillet with the peppers and onion; scramble gently with a spatula, folding until just set and still slightly glossy, about 2 to 3 minutes.
5. 5Return the sausage and charred corn to the pan, squeeze in lime juice, and fold everything together so the eggs are studded with corn and sausage. Remove from heat and stir in most of the cilantro.
6. 6Warm the tortillas one at a time in a dry skillet or microwave until pliable. Lay each tortilla flat, sprinkle a line of cheddar down the center, then spoon a generous portion of the egg-sausage-corn filling on top.
7. 7Fold in the sides, then roll tightly from the bottom to form a snug burrito. Repeat with remaining tortillas and filling.
8. 8For immediate serving, return burritos seam-side down to a clean skillet over medium heat and toast 1 to 2 minutes per side until golden and the cheese melts. For freezer packs, wrap each tightly in foil, label, and freeze up to 2 months; reheat from frozen in a 350°F oven for 25 to 30 minutes or microwave after unwrapping.
9. 9Serve hot with extra hot sauce and remaining cilantro. The charred corn keeps the filling bright and seasonal even after freezing.