Spicy Sausage Breakfast Burritos
From Relaxed Cooking with Curtis Stone

Makes 4

When I first went surfing in Malibu, I saw all the surfers lined up to get their breakfast burritos after a morning on the waves. Those burritos were so delicious that I worked out how to make them for myself. If you’ve had a strenuous start to the day, this is the perfect protein payback.

• 2 spicy (Italian- or Spanish-style) sausages
• 6 large eggs
• 2/3 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons (1/4 stick) butter
• 2 scallions, white and green parts, thinly sliced
• 1/2 cup coarsely chopped fresh cilantro
• 1 red jalapeño, finely chopped
• Four 10-inch flour tortillas
• Hot sauce (such as Cholula)

Preheat the broiler. Place the sausages on a heavy, rimmed baking sheet and broil for 3 minutes on each side, or until they are cooked through and golden brown. Set the sausages aside until they are cool enough to handle; then cut them diagonally into thin slices.

Using a fork, mix the eggs, cream, salt, and pepper in a large bowl to blend. Melt the butter in a large heavy nonstick sauté pan over medium-low heat. Add the egg mixture. Once the eggs are just set on the bottom of the pan, add the sausages, scallions, cilantro, and jalapeño. Stir the egg mixture very slowly with a silicone spatula, scraping from the bottom of the pan, for 3 to 5 minutes, or until the eggs are no longer runny.

Meanwhile, heat a griddle pan over medium-high heat. Cook each tortilla on the griddle for 1 minute on each side, or until warmed and softened.
Divide the egg mixture among the hot tortillas, and wrap the tortillas around the egg mixture to enclose it completely and form a burrito. Serve with your favorite hot sauce.