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. Drain any excess grease.
- In a separate bowl, whisk the eggs with salt and pepper. Melt 2 tablespoons of butter or oil in the same skillet (or a clean one) over medium-low heat. Pour in the whisked eggs and cook, stirring gently, until they are almost set but still slightly wet. Do not overcook.
- Add the cooked sausage mixture to the eggs in the skillet. Stir to combine. Remove from heat and let cool slightly for about 10 minutes.
- Warm the tortillas slightly to make them pliable. Lay a tortilla flat and spoon about 1/8 of the egg and sausage mixture onto the center. Sprinkle 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.
- You can serve these burritos immediately, or wrap them individually in plastic wrap or foil and store them in the refrigerator for up to 3 days. Reheat in the microwave or a skillet.
Notes
These burritos are a fantastic option for meal prep. Make a batch on the weekend and enjoy a quick, protein-packed breakfast or lunch throughout the week. They also freeze well for longer storage.