Cajun Breakfast Burritos

Let's Cook

1. Step 1.

   Set a large nonstick or well-seasoned cast-iron pan over medium heat and add the vegetable oil. When the oil is hot, add the diced andouille sausage and cook until it slightly browns, about 3-4 minutes.

2. Step 2.

   Add the thawed hash browns, diced red bell pepper, and diced red onion to the pan with the sausage. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are tender. Remove the entire mixture from the pan and set aside.

3. Step 3.

   Pour the beaten eggs into the same pan and cook over medium heat, stirring gently, until they reach your desired doneness (scrambled or soft-set). Remove the eggs from the pan and turn off the heat.

4. Step 4.

   In a large bowl, combine the cooked sausage-vegetable mixture with the eggs. Sprinkle in the shredded cheddar and pepper jack cheeses, and stir until evenly mixed.

5. Step 5.

   Lay the warmed flour tortillas on a flat surface. Spoon about ½ cup of the filling onto the center of each tortilla. Roll up the tortillas tightly, tucking in the sides as you go. Serve immediately, or wrap for freezing.