what you need:
4 large eggs
6 pork sausages, skin removed and or bacon
2 tbsp butter
½ cup spinach leaves
4 hashbrowns
4 burrito-sized tortillas
¼ cup Mexican blend cheese
Splash of milk
1 tbsp Smokey Joe’s Poco Loco
what to do:
Cook the sausage: Remove the skin from the sausages and brown them in a pan over medium heat, breaking them up until they resemble mince. Season with Smokey Joe’s Poco Loco and cook until fully browned. Remove from the pan and set aside.
Scramble the eggs: In a bowl, whisk the eggs with a splash of milk until combined. In the same pan used for the sausage, melt the butter and scramble the eggs. Stir in the cheese and mix until melted and combined.
Crisp the hashbrowns: Air fry or pan-fry the hashbrowns until golden brown and crispy.
Assemble the burritos: Lay out the tortillas and layer with spinach, a hashbrown, the scrambled egg mixture, and the seasoned sausage.
Roll tightly to form a burrito.
Enjoy!
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