GRAB AND GO BREAKFAST BURITTOS

🧂 Ingredients

• 1 pound mild pork sausage

  or your favorite sausage
• 1 16 ounce bag frozen bell pepper and onion blend

  thawed
• 1 8 ounce box frozen spinach or kale

  thawed and drained
• 12 eggs
• ½ teaspoon table salt
• ¼ teaspoon black pepper
• 2 cups cheddar cheese (8 ounces)

  shredded
• 8 flour tortillas

  burrito size, 8 or 10 count

Instructions

• 1 In a large pan over medium-high heat, brown the sausage until nearly cooked
  through.
• 2 Add the chopped pepper and onion blend and continue to cook.
• 3 Add the thawed and drained spinach to sausage mixture.
• 4 If you’re adding any other chopped vegetables (like mushrooms, cooked potatoes,
  cooked broccoli) now’s the time.
• 5 Meanwhile, whisk the eggs with salt and pepper, then add to the sausage mixture
  and cook. Slightly undercook the eggs as they’ll continue to cook off the heat.
• 6 Remove sausage and egg mixture from heat and spread it out on a baking sheet to
  cool to room temperature. While on the baking sheet divide mixture into even
  portions.
• 7 I find it easiest to “assembly line” the burrito making process. Lay outeight or
  ten pieces of paper, lay a tortilla on each piece.
• 8 Place sausage and egg mixture on each tortilla and sprinkle with cheese.
• 9 Wrap each into a burrito then wrap tightly in parchment or wax paper,
• 10 wrap again with foil, and store in an airtight container or freezer-safe bag.
• 11 Store burritos in the fridge for up to 1 week or freezer for up to 3months.
• 12 For the best quality thaw frozen burritos overnight before reheating.
• 13 When you’re ready to heat and eat, simply remove foil from burrito, leaving the
  paper. Absolutely reuse the foil. Place burrito on a microwave safe plate and
  microwave for 1 to 2 minutes.
• 14 If reheating from frozen, use your microwave’s defrost function for 3-5 minutes
  to thaw the inside, then microwave on high for 1-2 minutes. Cooking times may
  vary.

Nutrition Info