Ingredients
Equipment
Method
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped bell pepper and diced onion. Cook until softened, about 5-7 minutes.
- Stir in the garlic powder and chili powder. Add the ground chicken sausage and cook, breaking it up with a spatula, until browned and cooked through. Drain any excess grease.
- In a separate bowl, whisk the eggs with salt and pepper. In the same skillet (or a clean one), melt the butter or heat the oil over medium-low heat. Pour in the whisked eggs.
- Cook the eggs, stirring gently, until they are just set but still moist. Do not overcook.
- Combine the cooked sausage mixture with the scrambled eggs in the skillet. Stir to combine.
- Warm the tortillas slightly to make them pliable. Lay each tortilla flat and spoon about 1/4 of the egg and sausage mixture onto the center. Top with shredded cheddar cheese.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a burrito. Repeat with the remaining tortillas and filling.
- Allow the burritos to cool for about 10 minutes before wrapping them individually in plastic wrap or foil. Store in the refrigerator for up to 3-4 days or freeze for longer storage.
- To reheat, remove the wrapping and microwave for 1-2 minutes, or until heated through. You can also reheat them in a skillet or oven.
Notes
These burritos are perfect for grab-and-go breakfasts during the week. You can customize the filling with your favorite vegetables or spices. For a spicier kick, add a pinch of cayenne pepper or some diced jalapeños to the sausage mixture.