Breakfast Burrito Skillet with Eggs & Bell Pepper

Ingredients

• 8 Eggs
• 8 oz breakfast sausage or chorizo
• 1 lb russet potatoes, diced small
• 1 Bell Pepper, diced
• 1 onion, diced
• 1 can (15 oz) black beans, drained
• 2 cups grated cheddar
• 1 tsp ground cumin
• 1 tsp chili powder
• 3 tbsp vegetable oil
• 4 flour tortillas, warmed
• ½ cup salsa
• Salt and black pepper

Method

1. Brown the sausage in an ovenproof skillet, breaking it up, then lift it out leaving the fat behind.
2. Add the oil and potatoes and cook over medium-high, turning only every 3 minutes, until browned and tender, about 12 minutes. Stirring constantly gives you pale, sad potatoes.
3. Add the onion and Bell Pepper and cook 5 minutes, then the cumin, chili powder, black beans, and the sausage. Season and level the surface.
4. Whisk the Eggs with salt and pour over everything, then scatter the cheddar on top.
5. Slide under a broiler for 4–5 minutes until the eggs are just set and puffed and the cheese is spotted brown. Eggs should reach 160°F (71°C).
6. Rest 3 minutes, spoon onto warm tortillas at the table, and finish with salsa.