Cowboy Breakfast Burrito (Print Version)

# Ingredients:

→ Meat

01 - 8 oz ground pork sausage
02 - ½ ring Kielbasa sausage (7 oz), diced

→ Vegetables

03 - 2 cups frozen diced hash brown potatoes
04 - ½ red bell pepper, diced
05 - ½ green bell pepper, diced
06 - 1 small yellow onion, diced
07 - 1 medium jalapeño pepper, seeded and diced

→ Eggs & Seasonings

08 - 4 large eggs, beaten
09 - 1 tbsp unsalted butter
10 - ½ tsp seasoned salt
11 - ⅛ tsp black pepper
12 - ⅛ tsp garlic powder
13 - ½ tsp cowboy ranch seasoning (optional)

→ Assembly

14 - 4 large flour tortillas (10-inch)
15 - 1 cup sharp cheddar cheese, shredded
16 - 1 cup Monterey Jack cheese, shredded
17 - 1 tbsp vegetable oil for frying

→ For Serving

18 - Sour cream
19 - Salsa

# Instructions:

01 - Heat a large nonstick skillet over medium heat and add the ground pork sausage. Cook for 6-7 minutes, breaking it up as you go, until no longer pink. Add the diced kielbasa and cook for another 2-4 minutes until everything is nicely browned. Using a slotted spoon, transfer the meat to a paper towel-lined plate to drain.
02 - In the same skillet with the delicious meat drippings, add the frozen hash browns and toss to coat. Cook for 5-7 minutes until they start to get crispy and are almost cooked through.
03 - Toss in the diced red and green bell peppers, onion, and jalapeño along with the seasoned salt, black pepper, and garlic powder. Continue cooking for 5-7 minutes until all the vegetables are tender and everything is beautifully cooked. Transfer to a bowl and wipe out the skillet.
04 - Beat the eggs and mix in the cowboy ranch seasoning if using (or just season with salt and pepper). Melt the butter in the same skillet over medium heat, then pour in the eggs. Gently push them around with a spatula to form soft, fluffy curds. Cook until just set and creamy, then remove from heat.
05 - Heat your tortillas in the microwave for a few seconds or in a dry skillet to make them soft and pliable - this makes rolling so much easier!
06 - Lay out the warm tortillas and divide the fillings evenly: start with ¼ cup each of cheddar and Monterey Jack cheese, then add ½ cup of the meat mixture, ¼ cup scrambled eggs, and ¾ cup of the potato-vegetable mixture to each tortilla.
07 - Fold in the left and right sides of each tortilla toward the center, then fold up the bottom edge over the filling. Roll tightly from bottom to top, keeping everything compact and secure. These are hefty burritos!
08 - Heat 1 tablespoon of oil in a skillet over low heat. Place the burritos seam-side down and fry for 2-3 minutes per side until golden brown and crispy. Work in batches if needed. Serve hot with sour cream and salsa on the side!

# Notes:

01 - These hearty burritos are packed with two types of sausage, crispy potatoes, and fresh vegetables - perfect for feeding hungry cowboys or anyone with a big appetite.
02 - The combination of ground sausage and kielbasa gives incredible flavor depth and makes these extra satisfying.
03 - You can also cook these in an air fryer at 350°F for 6-8 minutes, flipping halfway through.
04 - These freeze well individually wrapped - just thaw and reheat in the microwave or air fryer.
05 - Make sure to cook over low heat when crisping to avoid burning the outside before the inside heats through.

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