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 spoon, until browned and cooked through, about 8-10 minutes.
- In a separate bowl, whisk the eggs with salt and pepper.
- Melt 2 tablespoons of butter or oil in a clean skillet over medium heat. Pour in the whisked eggs and cook, stirring occasionally, until they are just set. Do not overcook.
- Add the cooked sausage mixture to the eggs and stir to combine. Remove from heat.
- Warm the tortillas slightly so they are pliable. Spoon the egg and sausage mixture onto the center of each tortilla. Top with shredded cheddar cheese.
- Fold in the sides of the tortillas, then roll them up tightly to create burritos. You can serve them immediately, or wrap them individually in foil or plastic wrap for make-ahead meals. Store in the refrigerator for up to 3 days.
- To reheat, remove from wrapping and microwave for 1-2 minutes, or until heated through.
Notes
These burritos are perfect for meal prepping. Prepare them on the weekend and enjoy a quick, nutritious breakfast or lunch throughout the week. They can also be frozen for longer storage.