1-Prepare the Avocado-Tomato Salsa: First, combine 1 large avocado (peeled, pitted, diced), ½ cup diced seeded tomatoes, 1 small shallot (minced, about 2 tablespoons), 1 clove garlic (minced), 1 jalapeño pepper (seeded and minced), 1 tablespoon fresh lime juice, ½ teaspoon salt, ¼ teaspoon ground cumin, and ¼ cup fresh chopped cilantro in a bowl. Mix everything well and set it aside for later use. This fresh salsa adds a zesty kick that elevates your breakfast burrito.

2-Cook the Filling: Next, whisk 4 large eggs with ¼ teaspoon smoked paprika and ¼ teaspoon salt in another bowl. Heat a large nonstick pan over medium-high heat, add ½ lb spicy sausage (removed from casings), and cook until browned, stirring frequently for about 4 to 5 minutes. Remove the sausage, leaving the drippings, then reduce heat to low and add the egg mixture. Scramble the eggs until just cooked, then transfer them to a plate and clean the pan.

3-Assemble and Cook the Burrito: Warm 4 (10-inch) burrito-size flour tortillas. Spread about ¼ cup of the salsa on each tortilla, then add a quarter of the sausage, a quarter of the eggs, and ⅓ cup shredded Monterey Jack cheese. Fold the sides over the filling and roll tightly. Lightly coat the pan with vegetable oil, place the burritos seam side down, cover, and cook until golden brown on one side, about 3 minutes. Flip and cook the other side until golden. For more details on ingredients, check the essential ingredients list here on our site.