Hearty burritos filled with eggs, sausage, vegetables, and cheddar for quick morning meals.
# What You'll Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/4 cup whole milk
03 - 1 cup shredded cheddar cheese
→ Meats
04 - 8 oz breakfast sausage, casing removed
→ Vegetables
05 - 1 medium red bell pepper, diced
06 - 1 small yellow onion, diced
07 - 1 cup chopped baby spinach
→ Tortillas
08 - 6 large (10-inch) flour tortillas
→ Pantry & Spices
09 - 1 tbsp olive oil
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/2 tsp chili powder (optional)
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Sauté the diced onion and red bell pepper for 3 to 4 minutes until softened.
02 - Add the breakfast sausage to the skillet, breaking it up with a spatula. Cook until browned and thoroughly cooked, about 5 to 6 minutes. Drain excess fat if necessary.
03 - Stir in the chopped baby spinach and cook for 1 minute until wilted. Transfer the mixture to a bowl and set aside.
04 - In a mixing bowl, whisk together eggs, whole milk, salt, black pepper, and chili powder if using.
05 - Pour the egg mixture into the same skillet and gently scramble over medium-low heat until eggs are softly set but not dry. Remove from heat.
06 - Microwave tortillas for 20 seconds to make them pliable for rolling.
07 - On each warmed tortilla, layer scrambled eggs, the sausage and vegetable mixture, then sprinkle shredded cheddar cheese on top.
08 - Fold in the sides of each tortilla and roll tightly to enclose the filling completely.
09 - Wrap each burrito individually in foil or parchment paper, then place all into a freezer-safe bag for storage.
10 - To reheat, microwave unwrapped burrito for 1 to 2 minutes or bake in a preheated 350°F oven for 20 minutes if frozen.
