Loaded Country Breakfast Burrito

In a large skillet over medium heat, warm a tablespoon of vegetable oil. Stir in 3 diced medium potatoes, 1/2 a diced onion, and 1/2 of a chopped red bell pepper. Season with Lawry’s seasoned salt and cook until the potatoes are fork‑tender.

Preheat a large skillet over medium heat. Add ½ pound of pork breakfast sausage and cook, breaking it apart with a spoon, until lightly browned. Add 2 tablespoons of butter to the cooked sausage and let it melt completely. Sprinkle in 3 tablespoons of all‑purpose flour, stirring constantly for 1–2 minutes until the mixture forms a smooth, lightly browned paste.

Pour in 1½ cups of chicken broth, stirring constantly to avoid lumps. Continue cooking and stirring until the gravy begins to thicken. Pour in 1 cup of milk or half‑and‑half, continuing to stir constantly so the gravy stays silky and lump‑free. Season with pepper to taste.

Stir and simmer until the gravy reaches your desired consistency. Taste and adjust with salt and pepper as needed.

Lastly, beat 5 eggs and pour them into a warmed, lightly greased skillet, cooking the eggs to your desired consistency and doneness.

Heat the tortillas in a dry skillet over medium heat until lightly toasted but still pliable. Assemble the burrito with the country potatoes, scrambled eggs, and cheese. Ladle the warm gravy over the cheese to help it melt, then roll up the burrito and serve.

Enjoy!