Ingredients
Equipment
Method
- Heat avocado or olive oil in a large skillet over medium heat. Add bell pepper and onion and cook until softened, about 5-7 minutes. Stir in garlic powder and chili powder and cook for 1 minute more.
- Add the ground chicken sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- In a separate bowl, whisk the eggs with salt and pepper. In the same skillet (or a clean one), melt butter or heat oil over medium-low heat. Pour in the whisked eggs and cook, stirring occasionally, until almost set but still slightly wet. Gently fold in the cooked sausage mixture.
- Warm the tortillas slightly to make them pliable. Lay each tortilla flat and spoon about ¼ of the egg and sausage mixture onto the center. Sprinkle with shredded cheddar cheese.
- Fold in the sides of the tortilla, then roll 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 individually in plastic wrap or foil. Store in the refrigerator for up to 3 days or freeze for longer storage.
- To reheat, remove wrapping and microwave for 1-2 minutes, or until heated through. You can also reheat them in a skillet or oven.
Notes
This recipe was inspired by childhood memories of a mother's make-ahead egg frittata, highlighting the versatility and convenience of eggs for busy mornings. The simple, nourishing food is easy to prepare and enjoy.