Ingredients:

  • 1 lb bulk pork breakfast sausage
  • 0.5 lb thick-cut bacon, diced into 1/2-inch pieces
  • 2 large Russet potatoes, peeled and diced into 1/2-inch cubes
  • 8 large eggs
  • 0.25 cup whole milk
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 6 extra-large 12-inch flour tortillas
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup black beans, rinsed and dried
  • 1 small white onion, finely diced
  • 2 jalapeños, seeded and minced
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. In a 12-inch cast iron skillet over medium-high heat, cook the diced bacon until crispy. Remove with a slotted spoon. In the same fat, brown the pork sausage until fully cooked. Remove the sausage, reserving 2–3 tablespoons of rendered fat in the pan.
  2. Add the diced potatoes to the hot fat in a single layer. Sear undisturbed for 4-5 minutes until a mahogany crust forms. Flip and cook until tender. Add onions and jalapeños during the final 3 minutes of cooking.
  3. In a large bowl, whisk eggs, milk, smoked paprika, salt, and pepper. In a separate non-stick pan or the cleared skillet, scramble the eggs until just set and velvety.
  4. Assemble the burritos by placing a portion of shredded cheese in the center of each tortilla. Top with hot sausage, bacon, potatoes, black beans, eggs, and cilantro.
  5. Fold the sides in and roll tightly. Place the burritos seam-side down in a dry skillet over medium heat for 1-2 minutes per side until the exterior is golden and crispy.