Description
I like to make a batch of these ahead of time, freeze them and heat them up as needed. Great for a quick weekday breakfast on the go!
Ingredients
- 2 pounds Breakfast Sausage, One Regular, One Hot
- 1 whole Red Onion, Sliced
- 1 whole Red Pepper, Stem And Seeds Removed, Then Sliced
- 1 whole Green Pepper, Stem And Seeds Removed, Then Sliced
- 1 whole Poblano Pepper, Stem And Seeds Removed, Then Finely Diced
- 24 whole Eggs, Beaten
- 24 whole Large Flour Tortillas
- 24 slices American, Cheddar Or Pepper Jack Cheeses
Preparation
Start by browning the breakfast sausage in a large frying pan over medium heat. Once the sausage is cooked through and browned, remove it from the pan onto a paper towel lined plate or bowl. Set aside.
Add the peppers and onion to the frying pan. You shouldn’t need to add any oil because of the drippings from the sausage. Sauté over medium heat for about 3 minutes or until they are just softened. Remove from the pan and set aside.
Spray the frying pan with cooking spray (just in case) and add the beaten eggs. Prepare them scrambled style. I like to cook them over medium heat and stir constantly, scraping the bottom of the pan, the whole time, until they are cooked. Add sausage back into the pan, stir to combine. Remove from heat.
Prepare an assembly line of ingredients putting the following onto each tortilla: cheese, eggs/sausage, peppers and onions.
Start by placing the cheese in the middle of the tortilla. Add the veggies on top of the cheese. Next add the eggs and sausage. Fold to make a burrito pocket.
Line a baking sheet with parchment paper and place rolled burritos on the sheet. Place in freezer and freeze for at least an hour. Take the burritos out of the freezer and place into freezer bags. Return to freezer.
When ready to eat, take a burrito out of the freezer, wrap in a paper towel and microwave for 2-3 minutes or until hot in the middle.
Enjoy!
