Ingredients
Equipment
Method
- Heat avocado or olive oil in a large skillet over medium heat. Add the bell pepper and onion and cook until softened, about 5-7 minutes.
- Stir in the garlic powder and chili powder. Add the ground chicken sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
- In a separate bowl, whisk the eggs with salt and pepper. Melt butter or heat oil in the same skillet over medium-low heat. Pour in the whisked eggs and cook, stirring gently, until they are just set but still moist. Do not overcook.
- Warm the tortillas slightly to make them pliable. Spoon the sausage mixture onto the center of each tortilla. Top with a portion of the scrambled eggs and shredded cheddar cheese.
- Fold in the sides of the tortillas, then roll them up tightly to create burritos. You can serve them immediately or wrap them individually in foil or parchment paper for make-ahead meals.
Notes
For make-ahead convenience, prepare the sausage filling and scrambled eggs separately. Once cooled, assemble the burritos and store them in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.