1-Getting Started with Prep Work: First, shred the cheddar cheese and let it sit at room temperature for the best melt. Then, crack the 16 large eggs into a large bowl and beat them until the yolks are fully broken this sets the base for fluffy eggs. For more tips on handling eggs, check out our guide to egg basics on the site.

2-Cooking the Sausage and Eggs: Heat a 12-inch skillet over medium heat and add the 1 tsp olive oil, then toss in the 1 lb crumbled pork sausage. Break it up as it cooks for about 10 minutes until fully done, then remove it and drain most of the grease, leaving just 1-2 tsp in the pan. For the eggs, return the pan to medium-low heat, pour in the whisked eggs, and let them sit for about 10 seconds before sprinkling with the 1/4 tsp kosher salt, 1/4 tsp black pepper, and shredded cheddar cheese.

Gently stir the eggs by pushing the set edges toward the center until they’re softly scrambled don’t overdo it to keep them moist. If you’re interested in more protein-packed ideas, visit this creative wraps page for inspiration that pairs well with this recipe.

3-Assembling and Finishing Touches: Warm the 8 large flour tortillas by stacking them with a damp paper towel between each and microwaving for about 20 seconds until they’re pliable. For each tortilla, add about 1/2 cup of the scrambled eggs and 1/3 cup of the cooked sausage just below the center. Fold the left and right edges inward over the filling, then fold the bottom edge up and tuck it under before rolling tightly.

For an extra crunch, lightly oil a pan over low heat and toast each burrito on all sides until golden. This whole process takes about 15 minutes for prep and 20 minutes for cooking, totaling around 35 minutes perfect for those quick morning meals!