Ingredients:

  • 1/2 lb bulk breakfast sausage
  • 6 large eggs
  • 2 tbsp whole milk
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 large 10-inch flour tortillas
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup thick-chunky salsa, drained
  • 1 tbsp salted butter

Instructions:

  1. Place a 12-inch non-stick skillet over medium-high heat. Add the sausage, breaking it into small crumbles. Sauté until mahogany-colored and crispy (about 5-6 minutes). Remove protein from the pan and set aside, leaving about 1 teaspoon of fat in the pan.
  2. Lower the heat to medium-low. In a small bowl, whisk eggs, milk, salt, and pepper until no streaks of white remain.
  3. Melt butter in the skillet, then pour in the egg mixture. Use a silicone spatula to gently push the eggs from the edges to the center, creating soft ribbons. Remove from heat while they still look 90% cooked and slightly wet to allow for residual heat cooking.
  4. Lay the tortillas flat. Distribute the shredded cheese in the center of each, followed by the warm sausage and the scrambled eggs. Top with a spoonful of drained salsa.
  5. Fold the sides of the tortilla inward and roll tightly. Place the assembled burrito seam-side down on a hot skillet for 60 seconds to sear the seal and create a toasted exterior.