Ingredients
Method
- Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan.
- Reduce the heat to low. Add the onion and cook for 3 minutes, stirring occasionally, and then add the eggs, smoked paprika, and salt. Scramble until just cooked through, then transfer the eggs and onions to a plate. Clean the pan (you'll use it again).
- Assemble the burritos: Spoon a few tablespoons of the salsa onto each tortilla, followed by a quarter of the sausage, a quarter of the eggs, and ⅓ cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Place a lid on and cook until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
- To Make Ahead: To make a few hours ahead of time, wrap the pre-made burritos tightly in plastic wrap and refrigerate, before cooking. When you are ready to enjoy, cook as instructed.
- To Reheat Leftover Burritos: wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)