Sausage Scramble Breakfast Burritos
Soft egg scramble with breakfast sausage, peppers, onions, and cheddar rolled in flour tortillas.
Equipment
- Large nonstick skillet
- Spatula
- Whisk
Ingredients
Main Ingredients
- 12 oz bulk breakfast sausage
- ½ cup diced bell peppers
- ½ cup diced onions
- 6 large eggs
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
- 4 large flour tortillas 10 inch
- ¼ cup sour cream for serving
- ¼ cup salsa for serving
Instructions
Cooking
- Brown the sausage. Cook until browned and 160 degrees F, then drain all but 1 tablespoon of fat.
- Cook the vegetables. Soften the peppers and onions in the same pan for 3 to 4 minutes.
- Scramble. Add the beaten eggs and fold gently over medium low heat until set but moist.
- Add cheese. Stir in the cheddar off the heat.
- Roll. Warm the tortillas, fill, fold in the sides, and roll tightly.
Notes
Substitutions: Turkey sausage or ground beef can replace the sausage.
Tips: Drain the fat and cool the filling for 5 minutes before rolling.
Storage: Refrigerate up to 3 days or freeze up to 1 month, then reheat to 165 degrees F.