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 (you can wipe it clean if needed), melt 2 tablespoons of butter or oil over medium-low heat. Pour in the whisked eggs and cook, stirring gently, until they are just set but still moist. Do not overcook.
- Add the cooked sausage mixture to the scrambled eggs and stir to combine. Remove from heat.
- 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. 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 toaster oven or a dry skillet.
Notes
These burritos are a great base. You can add other ingredients like black beans, corn, or salsa to the filling before rolling. For a spicier kick, add a pinch of cayenne pepper to the sausage mixture.