Ingredients:
2 potatoes, diced into 1/2 in. cubes
6 links breakfast sausage, uncooked, sliced into 1/2 in. rounds*
1/2 yellow onion, small dice
1 tsp. olive oil
1/2 tsp. cumin
1/4 tsp red pepper flakes
3-4 large eggs plus 1 egg white (separate)
2 Tbs. milk
4 Tbs. Taco Bell Bold & Creamy Sauce
1/2 c shredded pepper jack cheese
2 sheets puff pastry
*Or use 4-6 thick slices of bacon, chopped up.
Directions:
1. Begin to thaw puff pastry sheets. Preheat oven to 350.
2. Steam potato cubes until just soft enough to pierce with a fork.
3. Meanwhile, saute sausage slices in a medium skillet. Once all the pieces are browned on the outside, add olive oil and onion. Cook until onion is soft and sausage is cooked through completely.
4. Add steamed potatoes, cumin, red pepper flakes, and a dash of salt to the skillet. Stir everything together.
5. Whisk together eggs and milk (not including the 1 egg white). Add evenly to the skillet. Allow to set for a moment before stirring. Once the bottom has set, gently turn parts over until all of the egg has cooked. Remove from heat to cool slightly.
6. On cookie sheet lined with foil, place both sheets of puff pastry. The edges will hang over a bit for now. In the center of each, heap even amounts of cooled filling from the skillet. Drizzle the creamy taco sauce over each (about 2 Tbs per burrito). Sprinkle even amounts of pepper jack atop the filling for each (about 1/4 c per burrito).
7. Fold opposite edges of the pastry toward each other, wrapping the burrito shut. Brush egg white along the edges to seal slightly.
8. Bake at 350 until the pastry is a rich golden brown. Slice in half before serving. One half could easily serve one person... or this can be two huge, decadent burritos for two people... which is how we had it :)
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