Breakfast Burrito

Ingredients

• 4 medium scallions
• 1/4 jarred fire-roasted pepper
• 4 ounces low-moisture mozzarella cheese
• 3 tablespoons neutral oil
• 4 uncooked pork breakfast sausage patties
• 4 frozen hash brown patties
• 4 large eggs
• 1/4 cup sour cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 slices American cheese
• 4 large burrito-size flour tortillas
• 2 tablespoons gochujang or Sriracha
• 2 tablespoons mayonnaise
• 1 teaspoon rice vinegar

Instructions

1. 1

   Thinly slice 4 medium scallions (about 1/3 cup). Dice 1/4 fire-roasted pepper (about 1/4 cup). Grate 4 ounces low-moisture mozzarella cheese on the large holes of a box grater, or measure out 1 cup store-bought shredded.

2. 2

   Heat 1 tablespoon of the neutral oil in a large nonstick skillet over medium-high heat until shimmering. Add 4 pork breakfast sausage patties and cook until browned and cooked through, 5 to 7 minutes per side. Meanwhile, make the sauce if desired: Place 2 tablespoons gochujang or Sriracha, 2 tablespoons mayonnaise, and 1 teaspoon rice vinegar in a small bowl, and stir to combine.

3. 3

   When the sausage is ready, transfer to a cutting board. Add 1 tablespoon of the neutral oil and 4 frozen hash browns to the same skillet (no need to wipe out the skillet). Cook until golden-brown and cooked through, 5 to 7 minutes total.

4. 4

   Meanwhile, place half of the scallions (about 2 1/2 tablespoons), 4 large eggs, 1/4 cup sour cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl. Whisk to combine. When cool enough to handle, cut each sausage in half horizontally (also known as butterflying, 8 pieces total).

5. 5

   Transfer the hash browns to the cutting board with the sausage or a plate. Reduce the heat to medium-low. Add the remaining 1 tablespoon neutral oil and swirl the pan to coat the bottom. Pour in the egg mixture and cook, gently pushing the eggs that are set at the edges toward the center with a flexible spatula as they cook, until the eggs are just cooked through, about 1 to 2 minutes. Remove the pan from the heat.

6. 6

   Stack 4 large flour tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave until warm, about 30 seconds.

7. 7

   Assemble the burritos one at a time. Layer the following across the center of a tortilla in the following order: 1 hash brown patty, 2 sausage pieces, about 1/3 cup of the eggs, 1 tablespoon fire-roasted pepper, 1 tablespoon chopped scallions, 1 slice American cheese, and 1/4 cup of the mozzarella. Fold the bottom tightly up over the filling, then fold in the sides and roll up tightly.

8. 8

   Wipe out the skillet with paper towels. Place 2 of the burritos in the skillet seam-side down and cook over medium-low heat until golden-brown, 1 to 2 minutes per side. Transfer to a cutting board and repeat browning the remaining 2 burritos. Cut in half crosswise and serve with the sauce if desired.

9. 9

   Make ahead: Wrap each assembled burrito tightly in aluminum foil. Freeze for up to 1 month. To reheat, unwrap and microwave from frozen on high until warmed through, 1 1/2 to 2 1/2 minutes. Alternatively, thaw overnight in the refrigerator and heat in a covered skillet over medium heat until warmed through, about 3 minutes per side.Storage: Leftover burritos can be refrigerated for up to 5 days, or frozen up to 1 month.