Flavorful breakfast burritos packed with eggs, sausage, veggies, and cheese, perfect for quick mornings and prep.
# 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. Add diced onion and red bell pepper, cooking for 3 to 4 minutes until softened.
02 - Add the sausage to the skillet, breaking it into small pieces. Cook until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if necessary.
03 - Stir in chopped spinach and cook for 1 minute until wilted. Remove the mixture from the skillet and set aside in a bowl.
04 - In a separate 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. Gently scramble the eggs until just set but still soft, then remove from heat.
06 - Microwave tortillas for about 20 seconds to soften and make them pliable.
07 - Place warm tortillas on a flat surface. Layer scrambled eggs, sausage and vegetable mixture, then sprinkle with shredded cheddar cheese.
08 - Fold in the sides of each tortilla and roll tightly to enclose the filling completely.
09 - Wrap each burrito tightly in foil or parchment paper, then place in a freezer-safe bag for storage.
10 - To reheat, microwave the unwrapped burrito for 1 to 2 minutes or bake at 350°F (175°C) for 20 minutes if frozen.
