Impossible™ Sausage Breakfast Burrito Recipe

Preheat the oven to 450°F with an empty sheet pan on the middle rack. Toss tomatillos, onions, and jalapeños together in a bowl with oil and salt. When the oven comes to temperature carefully remove the HOT sheet pan and slowly place oiled vegetables onto the HOT pan. Once completed place back into the oven and allow to roast (allowing the sheet pan to preheat will sear the vegetables for the salsa, developing a delicious caramelized flavor). Roast for approximately 15 minutes, or until all veggies are charred and nicely roasted. Allow to cool, and then add to a blender along with water, garlic, vinegar, and lime juice, and pulse 6-8 times to ensure ingredients are well incorporated and broken down. Add 1 1/2 bunches of the cilantro and blend for an additional 15 seconds. Taste, and add additional salt to taste if desired. Salsa can be made up to a 3 days in advance and held covered in the refrigerator.

Mix sour cream, lime zest, lime juice, chopped cilantro, and the chipotle pepper powder until well incorporated. Season to taste with salt.

Warm tortillas in a 200°F oven. In a sauté pan over medium-high heat, cook peppers, onions and boiled potatoes until seared and soft. In a separate pan, scramble eggs, and add cheese, and season to taste. For Impossible Ground Sausage: preheat skillet to medium heat, then crumble sausage into pan and cook for 2-3 minutes, breaking further into pieces if needed with a spatula. Cook until nicely browned, and set aside. For Impossible Sausage Patties: preheat nonstick skillet over medium heat. Place frozen patties in the skillet, and cover. Cook 2 minutes per side for approximately 4 minutes total or until hot, and remove from pan. Work in batches as to not crowd the pan. Chop into pieces for the burritos, and set aside.

To make each burrito, divide the eggs, Impossible Sausage, and potato mixtures evenly among the tortillas, and then add salsa and crema to taste. Fold up the burritos, and dig in!