Spicy Pan Fried Breakfast Burritos

Ingredients

1 large avocado, peeled, pitted, and diced
½ cup diced seeded tomatoes, from 1 to 2 tomatoes
1 small shallot, minced (about 2 tablespoons)
1 clove garlic, minced
1 jalapeño pepper, seeded and minced
1 tablespoon fresh lime juice, from 1 lime
½ teaspoon salt
¼ teaspoon ground cumin
¼ cup fresh chopped cilantro
Smak Dab Hot Honey Jalapeño (measure with your heart)
4 large eggs
¼ teaspoon smoked paprika
¼ teaspoon salt
½ lb spicy sausage (such as chorizo, Italian, or anything you like), removed from casings
1⅓ cups (6 oz) shredded Monterey Jack cheese
4 (10-in) burrito-size flour tortillas
Vegetable oil

Halve and pit the avocado, then cut a grid in the flesh. Use a spoon to scoop out the diced pieces. Add all of the remaining salsa ingredients to the avocado. Mix to combine.
Crack the eggs in a bowl and add your seasonings. Whisk and set aside.
Heat a large nonstick pan over medium-high heat, and add the sausage.Cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan for extra flavour!
Reduce the heat to low and add the eggs. Scramble until cooked. This recipe can also use an over easy egg or egg substitute.
Assemble the burritos – add 1/4 cup of the avocado-salsa, ¼ of the sausage, 1/4 of the eggs, a drizzle of Smak Dab Hot Honey Jalapeño mustard, and a sprinkle of cheese on each tortilla. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
Lightly coat the pan with oil and set the heat to medium. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more.
Serve warm, drizzle with some more hot honey for extra spice, and enjoy!