1. To make the pico de gallo: In a small bowl, mix together 1 cup finely diced tomatoes, 1/3 cup diced onions, 1/2 cup chopped cilantro, 1/2 serrano pepper, diced and seeded, 1/2 tsp. salt, 1/2 tsp. garlic powder, and 3 Tbsp. lime juice. Mix that until combined, and set aside.

2. To roast the potatoes: To a small baking pan, lined with parchment paper, add on 2 small diced potatoes, 2 tsp. olive oil, 1/2 tsp. salt, 1/2 tsp. smoked paprika, 1/4 tsp. ground black pepper, and 1/2 tsp. garlic powder. Give that a quick toss, and bake at 350 degrees F for 20-25 minutes.

3. Cook 2 oz. breakfast sausage. Whisk 4 large eggs, add salt and pepper, and cook that in a non-stick pan.

4. To assemble the burrito: Warm the flour tortillas, and to one tortilla, add on 1/4 cup shredded mozzarella cheese, 1/2 of the roasted potatoes, 1/2 of the scrambled eggs, 1/2 of the cooked sausage, 1/2 of a sliced avocado, and a generous spoon of the pico de gallo.

5. Roll the burrito, and repeat with the other remaining ingredients. Serve warm, and enjoy!