How To Make Skillet Breakfast Burritos

Ingredients

• 1 large russet potato (about 2 cups diced)
• Olive oil
• 2-3 ounces white cap mushrooms, chopped
• Sausage, bacon, or chorizo
• 3 large burrito-size tortillas
• Scrambled eggs
• Jalapenos, sliced (optional)
• Shredded Monterey Jack and cheddar cheese
• Garlic Smashed Buffalo Twisted Ranch (or your favorite sauce)

Instructions

1. Preheat a cast iron skillet over medium heat. Add a drizzle of olive oil.
2. Dice the russet potato. Add to the hot skillet and drizzle with more olive oil. Cook for about 10 minutes until almost tender.
3. Chop the mushrooms. Add them to the skillet with the potatoes when they are starting to brown. Cook until everything is nicely browned and tender.
4. Remove the potato and mushroom mixture from the skillet and set aside, keeping it warm.
5. In a separate skillet, cook your chosen meat (sausage, bacon, chorizo) until done. Drain grease. If using bacon, crumble it.
6. Combine the cooked meat with the potato and mushroom mixture. Set aside.
7. Preheat oven to 450°F (232°C).
8. Warm another skillet over medium-low heat. Add a little olive oil for the scrambled eggs.
9. Scramble the eggs in the warm skillet. Cook on medium-low heat until done. Remove from skillet and place in a bowl to prevent overcooking.
10. Lightly brush one side of each burrito tortilla with olive oil.
11. Assemble the burritos: Place a tortilla oiled-side down. Scoop the potato and meat mixture onto the tortilla. Add scrambled eggs, jalapenos (if using), shredded cheese, and your desired toppings (like the Twisted Ranch).
12. Roll up the burritos.
13. Place the rolled burritos seam-side down in a large cast iron skillet (you may need to do this in batches depending on skillet size).
14. Bake in the preheated oven for 5 minutes, or until lightly browned.
15. Serve and enjoy!