Breakfast burritos with sausage, hash browns, scrambled eggs, cheese and avocado

Warm a large non-stick skillet over medium-high heat.

Add the breakfast sausage and break it into small pieces with a wooden spoon; cook until browned all the way through with no pink.

Transfer the sausage to a paper-towel-lined plate, leaving the drippings in the pan.

Spread the frozen hash browns in an even layer in the drippings and cook over medium-high about two minutes without stirring; add olive oil spray or butter if the sausage was lean.

Stir occasionally until evenly golden; remove to a plate.

Add a tablespoon of butter to the pan (or wipe it first) and take it off the heat briefly.

Crack six eggs into a large bowl; season with a quarter teaspoon each of salt and cracked black pepper and add a tablespoon or two of milk or cream; mix.

Over medium heat with the butter melted, add the eggs, let them set a few seconds, then push them around with a spatula until scrambled; finish cooking off the heat.

Wrap four large flour tortillas loosely in damp paper towels and microwave 30 seconds to soften.

Lay the tortillas side by side and divide the sausage, hash browns and eggs equally down the middles, leaving space at the top and bottom; do not overfill.

Sprinkle over about 1 1/3 cups shredded cheese, about 2 tbsp chopped cilantro and one sliced avocado.

Fold like a taco, pull back to keep it tight, fold the edges over and roll; set seam side down.

In a wiped skillet over medium heat, toast the burritos seam side down two minutes, then flip and toast the other side until crunchy and the cheese melts.

Serve with sour cream and salsa.