Flour tortillas filled with eggs, sausage, veggies, and cheese, great for quick morning meals.
# What You 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 baby spinach, chopped
→ Tortillas
08 - 6 large (10-inch) flour tortillas
→ Pantry & Spices
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon chili powder (optional)
# How-To:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper and cook for 3 to 4 minutes until softened.
02 - Add breakfast sausage to the skillet, breaking into pieces. Cook until browned and fully cooked, about 5 to 6 minutes. Drain excess fat as needed.
03 - Stir in chopped 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 over medium-low heat. Stir gently until eggs are softly set but still moist. Remove from heat.
06 - Microwave tortillas for 20 seconds to make them pliable for rolling.
07 - Lay each tortilla flat and layer scrambled eggs, sausage and vegetable mixture, then sprinkle with shredded cheddar cheese.
08 - Fold the sides of the tortilla inward, then roll tightly to enclose the filling.
09 - Wrap each burrito tightly in foil or parchment paper, then place in a freezer-safe bag for storage.
10 - To reheat, microwave an unwrapped burrito for 1 to 2 minutes or bake in a 350°F oven for 20 minutes from frozen.
