Ingredients
Equipment
Method
- Heat oil in a large skillet over medium-high heat. Add the bell pepper and onion and cook until softened, about 5-7 minutes.
- Add the ground chicken sausage to the skillet. Break it apart with a spatula and cook until browned and cooked through. Stir in the garlic powder and chili powder. Remove the sausage and vegetable mixture from the skillet and set aside.
- Reduce heat to medium. Melt the butter or add oil to the same skillet. Pour in the whisked eggs.
- Cook the eggs, stirring frequently, until they are scrambled and just set. Stir in the salt and pepper.
- Warm the tortillas. To assemble, layer the sausage mixture, scrambled eggs, and shredded cheddar cheese down the center of each tortilla.
- Fold in the sides of the tortilla, then tightly roll it up. Serve immediately or wrap for storage.
Notes
Make-Ahead Tip: To store, let the burritos cool completely. Wrap each one individually in plastic wrap or foil, then place them in a freezer-safe bag. They can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in the microwave, oven, or air fryer.