Ingredients
Equipment
Method
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the bell pepper and onion and cook until softened, about 5-7 minutes.
- Stir in the garlic powder and chili powder and cook for 1 minute more until fragrant.
- 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. Melt 2 tablespoons of butter or oil in a clean skillet over medium heat. Pour in the whisked eggs and cook, stirring occasionally, until scrambled and cooked through.
- Combine the cooked sausage mixture and scrambled eggs in the skillet. Stir to combine.
- Warm the tortillas according to package directions. Spoon the egg and sausage mixture onto each tortilla, top with shredded cheddar cheese, and roll up tightly.
- For make-ahead convenience, wrap each burrito tightly in plastic wrap or foil and store in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in the microwave or oven before serving.
Notes
You can customize these burritos with your favorite vegetables, cheeses, or hot sauce. For a spicier kick, add a pinch of cayenne pepper to the egg mixture.