• 2 tablespoons of butter
  • 8 eggs
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 12 oz ground breakfast sausage
  • 1 teaspoon ground paprika
  • 5 12-inch flour tortillas
  • 1 cup refried beans
  • 1 1/4 cup shredded cheddar cheese
  • 3 to 6 tablespoons vegetable oil

Passo a passo

  1. In a cast iron skillet over medium heat, add 2 tablespoons butter. Scramble eggs with 1 teaspoon salt and ½ teaspoon black pepper. Remove and set aside.
  2. Brown the sausage with paprika, remaining salt and pepper. Cook until no longer pink, about 5 minutes. Drain any fat. Set aside.
  3. Place a large tortilla on a workstation. Spread 1 tablespoon of refried beans on the center of each tortilla. Sprinkle with 1/4 cup of cheese. Equally divide eggs and sausage among the 5 tortillas. Tightly fold the edges of the large tortilla towards the center, creating pleats. Invert so the pleats are on the bottom and they stay together.
  4. In a 10 in cast iron, over medium heat, heat 1 tablespoon vegetable oil. Place wrap seam-side down and cook until tortilla is golden on the bottom, about 1 minute. Flip and cook until the other side is golden. Let cool completely. Wrap individually and freeze.