Ingredients:

  • 10 large 10 inch Flour Tortillas
  • 12 large Eggs
  • 1/4 cup whole milk
  • 1 lb ground breakfast sausage
  • 20 oz frozen shredded hash browns
  • 2 cups shredded sharp cheddar cheese
  • 1 cup sautéed bell peppers and onions
  • 2 tbsp chopped pickled jalapeños
  • 2 tbsp unsalted butter
  • 2 tbsp neutral oil
  • Kosher salt
  • Black pepper

Instructions:

  1. Heat 2 tbsp neutral oil in a large skillet over medium high heat.
  2. Add 20 oz frozen hash browns in an even layer. Do not stir for at least 6 minutes.
  3. Flip once the bottom is a dark golden brown and sizzling loudly.
  4. Season with salt and cook for another 5 minutes until both sides are crispy.
  5. Whisk 12 eggs, 1/4 cup milk, salt, and pepper until no streaks remain.
  6. Melt 2 tbsp butter in a clean skillet over medium low heat.
  7. Pour in eggs and move them gently with a spatula until velvety ribbons form.
  8. Remove from heat while they still look slightly wet (residual heat will finish them).
  9. Lay out 10 tortillas.
  10. Place a layer of cheddar cheese in the center of each wrap.
  11. Top with 1 lb cooked sausage, the seared hash browns, and the sautéed veggies.
  12. Add a sprinkle of pickled jalapeños on top for brightness.
  13. Fold the left and right sides of the tortilla inward about 2 inches.
  14. Use your thumbs to bring the bottom edge over the filling, tucking it tightly.
  15. Roll upward while maintaining tension until the seam is hidden on the bottom.
  16. Wrap immediately in foil or parchment paper to hold the shape.