I've been talking up the glories of the Texas-style breakfast burrito since moving to New York almost a decade ago. Honestly, I can think of few better ways to enjoy eggs than mixed with potatoes and sausage, smothered in cheese and overstuffed in a flour tortilla. Oh, and don't forget the spicy salsa on top.
- 2 small links of spicy sausage or chorizo
- Salt and pepper
- 4 baby yellow potatoes
- 4 eggs
- 1/3 cup of grated Cheddar cheese, plus another 1/3 cup for topping
- Splash of milk
- 1 tablespoon oil
- Cajun seasoning, to taste
- 2 flour tortillas
- Spicy salsa, as desired
Remove the sausages from their casing and add to a small pan over medium heat. Break up the sausage with a spatula as it cooks to crumble it. Once cooked, about 8-10 minutes, set aside and reserve.
While the sausage is cooking, put a small pot of salted water on to boil. Add the potatoes and cook until just fork tender (if the potatoes are slightly under-cooked, don't worry, they'll finish when you crisp them up in the pan later), about 10-15 minutes. Run under cold water, than drain, and once slightly cooled, dice into small cubes.
In a small bowl, mix eggs together with 1/3 cup of grated Cheddar cheese, splash of milk, and salt and pepper. Once integrated, add the mixture to a small pan over medium-low heat and slowly scramble the eggs, about 5-7 minutes.
While the eggs are cooking, add oil to another pan over medium heat, then add the potatoes and sprinkle with a little cajun seasoning, and crisp them up in a pan.
Now the time has come to put it all together. Divide the eggs between the two flour tortillas, top each with the crumbled sausage and potatoes. Sprinkle the remaining cheese on top, and drizzle salsa over that as desired.
To serve, wrap them up and dig in — just be warned, this is one of those good type of messy situations that you probably won't want to put down until it's done.