Ingredients:

  • 1 lb bulk pork or turkey sausage
  • 2 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
  • 1 tbsp Smoked paprika
  • 1 tsp Garlic powder
  • 12 Large eggs
  • 1/4 cup Heavy cream
  • 1/2 tsp Kosher salt
  • 1/2 tsp Freshly cracked black pepper
  • 2 tbsp Unsalted butter
  • 12 Large flour tortillas (10-12 inch)
  • 3 cups Shredded sharp cheddar cheese
  • 1 cup Thick style salsa
  • 1 bunch Fresh cilantro

Instructions:

  1. Cook the 1 lb bulk pork or turkey sausage in a large skillet over medium high heat until no pink remains and edges are crisp.
  2. Remove sausage, leave the fat, and add the 2 lbs diced Russet potatoes. Season with 1 tbsp smoked paprika and 1 tsp garlic powder. Cook until the outsides are golden and the centers are tender (about 12-15 minutes).
  3. In a large bowl, beat the 12 large eggs with 1/4 cup heavy cream, 1/2 tsp kosher salt, and 1/2 tsp black pepper until the mixture is pale yellow and streak free.
  4. Melt 2 tbsp unsalted butter in a clean pan over medium low heat. Add eggs and cook, stirring slowly, until they are set but still look slightly glossy and wet.
  5. Place the 1 cup thick style salsa in a mesh strainer for 5 minutes until all the watery liquid has drained away, leaving only the chunky solids.
  6. Spread the sausage, potatoes, and eggs onto a large baking sheet. Let them sit for 10 minutes until steam stops rising.
  7. Lay a 10 inch tortilla flat and sprinkle 1/4 cup shredded sharp cheddar in a rectangle in the center to create a fat barrier.
  8. Spoon a portion of sausage, potatoes, and eggs over the cheese. Top with a spoonful of the strained salsa and chopped fresh cilantro.
  9. Fold the sides of the tortilla inward, then roll from the bottom up until the seam is tucked tightly underneath.
  10. Wrap each burrito tightly in aluminum foil, pressing out any excess air until the package feels firm and solid.