• Lightly spray a non-stick skillet with non-stick spray (I use ghee) and add your breakfast links. Cook over medium heat until browned on all sides.
• When the sausages have browned, use tongs to transfer to a cutting board and slice into coins. Add them back into the skillet and cook until caramelized and a deep golden brown. Remove, transfer to a paper towel lined plate and set off to the side.
• Next, add the diced potato, salt and pepper to the sausage fat in the skillet. Toss and cook over medium to medium-high heat until fork tender and golden brown. Transfer the crispy potatoes to a small dish and set off to the side.
• To the same skillet, spray with a little more non-stick spray and add the finely diced red bell pepper, yellow onion and jalapeño (if using). Reduce the heat to medium-low, stir and sauté until softened.
• Crack 8 eggs into a mixing bowl. Using a whisk, beat thoroughly. Pour the beaten eggs into the (same) skillet – spray with more non-stick spray if needed- and cook over low to medium-low, scraping the bottom of the pan until the eggs are fluffy and fully cooked.
• Warm the tortillas in the microwave so they are soft to work with.

BUILD THE BURRITOS:

• On a warm tortilla, start with the scrambled eggs first before topping with cheese, potatoes, peppers and onions, sausage, a little more cheese, avocado, salt and pepper. Of course you can omit any ingredients to personalize these. I give the filling a little press before wrapping.
• Wrap the burrito by first folding in the sides and tucking them in as you roll.
• Repeat with the remaining tortillas and ingredients. Spray the tops of the burritos with ghee or olive oil spray. Spray the bottom of your panini press and preheat.
• Working in batches, place a few of the b burritos onto the press. Close the lid and grill or “panini” for 5 minutes or until golden grill marks appear.
• Cut in half and serve with your favorite condiments.