📖 Instructions

1. **Get Ready (Prep Your Ingredients):** First things first, gather all your ingredients! Chop any veggies you plan to include, like onions or bell peppers. If you're using breakfast sausage, make sure it's thawed and ready to cook. This step makes everything else flow smoothly, trust me.
2. **Cook the Sausage (or Veggies):** Heat a large non-stick skillet over medium-high heat. If using breakfast sausage, crumble it into the pan and cook, breaking it up with a spoon, until it's browned and cooked through. This usually takes about 5-7 minutes. Drain any excess grease. If going vegetarian, sauté your chosen veggies (like diced bell peppers and onions) until tender-crisp, adding a pinch of salt and pepper. Remove from skillet and set aside.
3. **Scramble the Eggs (Fluffy Perfection):** In a medium bowl, whisk your eggs with a splash of milk (about 1 tablespoon per 2 eggs), a pinch of salt, and a dash of black pepper. You want them light and airy. Return the same skillet to medium heat, maybe add a tiny bit of butter or oil if needed. Pour in the egg mixture. As the eggs begin to set, gently push them from the edges to the center, creating soft curds. Don't overcook them; they should still look slightly moist. Remove from heat immediately.
4. **Warm the Tortillas (Soft & Pliable):** This is a small but important detail! Lightly warm your tortillas either in the microwave for 15-20 seconds each, or briefly over an open flame on your stove (be careful!), or in a dry skillet for about 10-15 seconds per side. This makes them pliable and less likely to crack when you roll them up.
5. **Assemble the Burrito (Layering Flavor):** Lay a warm tortilla flat. Towards one end, add a spoonful of your cooked eggs, then a layer of the cooked sausage (or veggies). Dollop a generous amount of salsa over the fillings. Now, sprinkle a good amount of both cheddar and Monterey Jack cheese on top. Don't go too crazy with the fillings; you need space to roll!
6. **Roll it Up (The Burrito Fold):** Fold in the sides of the tortilla over the filling, then starting from the end closest to the filling, tightly roll the tortilla upwards. You want a snug burrito, no loose ends! Repeat for all your burritos.
7. **Melt Time (Get that Golden Crust!):** Wipe out the skillet you used earlier (or use a fresh one). Return it to medium heat. You can add a tiny pat of butter or a spray of cooking oil to the pan for an even crispier finish, this is a secret I use. Place your rolled burritos seam-side down in the hot skillet. Cook for about 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese inside is gloriously melted and gooey. You might need to gently press down on them with a spatula to ensure good contact with the pan.
8. **Serve & Enjoy (Morning Bliss!):** Once golden and melty, remove the Tangy Breakfast Burrito Melts from the skillet. You can slice them in half diagonally if you like, or serve them whole. Garnish with a little fresh cilantro, a dollop of sour cream, or extra salsa if you're feeling fancy. These are best eaten fresh, while the cheese is still warm and oozy. Dive in and savor your morning masterpiece!