Ingredients:

  • 1 lb bulk pork sausage
  • 12 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 8 large flour tortillas (10-inch)
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup chunky salsa, drained
  • 1 tbsp salted butter

Instructions:

  1. In a large skillet over medium-high heat, brown the bulk pork sausage, breaking it into small uniform crumbles. Cook for 8–10 minutes until mahogany-colored and no pink remains. Use a slotted spoon to transfer the sausage to a paper-towel-lined plate to drain excess fat.
  2. Wipe the skillet clean and melt 1 tbsp salted butter over medium low heat. In a mixing bowl, whisk the eggs, milk, salt, and pepper until no streaks of white remain.
  3. Melt the butter in the skillet over medium-low heat. Pour in the egg mixture and use a silicone spatula to gently push the curds toward the center. Remove from heat while the eggs still look slightly wet to prevent overcooking during reheating.
  4. Stir the cooked sausage and 1/2 cup drained chunky salsa into the eggs.
  5. Lay a flour tortilla flat. Sprinkle 1/4 cup of shredded cheese in the center. Top with a portion of the browned sausage and egg mixture.
  6. Fold the sides of the tortilla inward, then roll tightly from the bottom to create a secure wrap. Ensure the cheese is in contact with the tortilla to act as a moisture barrier.
  7. Repeat until all 8 servings are assembled.
  8. Spread the assembled burritos onto a flat tray or large plate and let it cool for at least 10 minutes. Flash chill or cool completely before wrapping in foil or parchment paper for freezer storage.