Breakfast Burritos with a Rustic Twist

01

Bake Potato Nuggets

Start by heating your oven to 450°F. Spread the potato nuggets out in a single layer on a baking sheet and pop them in the oven. They’ll take about 17 to 19 minutes to get nice and golden.

02

Cook scrambled eggs

While the potatoes are baking, spray a large skillet with cooking spray and warm it over medium-high heat. Whisk your eggs in a bowl, then pour them into the skillet. Keep stirring gently until the eggs are fully cooked, which should take around 5 minutes.

03

Cook Sausage and Onions

Next, toss the green onions and butter into a cold saucepan. Microwave the sausage links on a plate covered with a paper towel for about a minute, then chop them up and add them to the pan with the onions and butter. Throw in the bacon too. Heat everything over medium, stirring now and then until the butter melts.

04

Make and Thicken Gravy

Gradually stir in a few spoonfuls of flour to make a paste, then slowly drizzle in the milk while mixing constantly. Turn the heat down to low and keep stirring until the gravy thickens, about 5 minutes. Finish it off with some black pepper and a pinch of cayenne.

05

Assemble and Microwave Wrap

Lay a tortilla flat on a microwave-safe plate and place two slices of Cheddar cheese right down the center. Spoon on a quarter of the scrambled eggs, then add about five of those crispy potato nuggets. Microwave for about 20 seconds to warm everything through.

06

Add Gravy and Roll

Spoon some of the sausage gravy over the filling, then microwave again for another 20 to 30 seconds. While the burrito is still warm, fold one side over the filling and roll it up. Repeat these steps to make three more burritos, then enjoy!