Smothered Breakfast Burrito

Instructions

1. 1

   Cook Potatoes and Sausage

   • Heat vegetable oil in a large, non-stick skillet over medium-high heat. Add the diced potatoes in a single layer and cook for 10-12 minutes, stirring occasionally, until tender and golden brown.
   • Add the chopped onion to the skillet and cook for 3-4 minutes until softened and translucent.
   • Push the potato mixture to one side of the skillet. Add the breakfast sausage to the empty side, breaking it apart with a spoon. Cook for 5-7 minutes until fully browned. Drain any excess grease from the skillet.
2. 2

   Scramble Eggs and Combine Filling

   • In a medium bowl, whisk together the eggs, milk, 1 teaspoon of salt, and black pepper.
   • Pour the egg mixture into the skillet with the sausage and potatoes. Gently scramble the eggs, stirring frequently, for 2-3 minutes until they are just set but still moist. Be careful not to overcook.
   • Remove the skillet from the heat. Gently stir to combine all filling ingredients. Mix in 1 cup of the shredded cheddar cheese until it begins to melt. Set aside.
3. 3

   Prepare the Red Chile Sauce

   • In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a light roux.
   • Add the red chile powder, garlic powder, onion powder, cumin, and oregano. Toast for 30 seconds, stirring constantly, until fragrant.
   • Gradually whisk in the chicken broth, ensuring no lumps form. Bring the sauce to a simmer.
   • Reduce the heat to low and let it gently simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. Season with the remaining 1/2 teaspoon of salt.
4. 4

   Assemble and Smother the Burritos

   • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
   • Warm the tortillas in a dry skillet or microwave for 20-30 seconds to make them pliable and prevent tearing.
   • Spoon approximately one-fourth of the filling onto the lower third of each tortilla. Fold in the sides, then roll up tightly from the bottom to form a burrito.
   • Place the burritos seam-side down in the prepared baking dish.
5. 5

   Bake and Serve

   • Pour the warm red chile sauce evenly over the burritos, ensuring they are completely covered.
   • Sprinkle the remaining 1/2 cup of shredded cheese over the top.
   • Bake for 10-12 minutes, or until the sauce is bubbly and the cheese is fully melted and golden.
   • Let the burritos rest for 2-3 minutes before serving. Garnish with a dollop of sour cream and a sprinkle of fresh cilantro.