Festive burritos layered with eggs, sausage, roasted potatoes, cheddar cheese, and bold kimchi flavors.
# What You'll Need:
→ Proteins
01 - 4 large eggs
02 - 7 oz breakfast sausage, casing removed
→ Vegetables
03 - 2 medium potatoes, diced
04 - 1 small red bell pepper, diced
05 - 1 small yellow onion, diced
06 - 1 cup kimchi, drained and chopped
→ Dairy
07 - 1 cup shredded cheddar cheese
→ Wraps
08 - 4 large flour tortillas
→ Seasonings & Oils
09 - 2 tbsp olive oil
10 - Salt and black pepper, to taste
11 - 1/2 tsp smoked paprika
→ Optional Garnishes
12 - 2 tbsp fresh cilantro, chopped
13 - 1 avocado, sliced
14 - Salsa or hot sauce, to serve
# Directions:
01 - Preheat oven to 400°F. Toss diced potatoes with 1 tbsp olive oil, smoked paprika, salt, and black pepper. Spread on baking sheet and roast 20–25 minutes, flipping halfway, until golden and tender.
02 - Heat remaining 1 tbsp olive oil in large skillet over medium heat. Cook onion and bell pepper 3–4 minutes until softened.
03 - Add sausage to skillet; break into crumbles. Cook 5–6 minutes until browned and cooked through. Drain excess fat if necessary.
04 - Push sausage mixture to one side of skillet. Crack eggs into empty side, season with salt and black pepper, and scramble gently until just set. Combine eggs with sausage and vegetables evenly.
05 - Warm flour tortillas in dry pan or microwave until pliable.
06 - Layer roasted potatoes, egg-sausage mixture, shredded cheddar, and chopped kimchi onto each tortilla. Top with cilantro and avocado, if desired.
07 - Fold sides in and roll tortillas tightly. Optionally, toast burritos seam-side down in skillet 1–2 minutes for crisp finish.
08 - Serve burritos with salsa or hot sauce on the side.
