Ingredients
Equipment
Method
- Heat the avocado or olive oil in a large skillet over medium heat. Add the chopped bell pepper and diced onion. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the garlic powder and chili powder. Add the ground chicken sausage to the skillet. Cook, breaking up the meat with a spoon, until it is fully browned, about 8 minutes. Remove the sausage mixture from the skillet and set it aside.
- Wipe out the skillet if needed, then add the butter or oil and melt it over medium-low heat. Pour the whisked eggs into the skillet. Cook slowly, gently pushing the cooked edges toward the center, until the eggs are mostly set but still slightly moist.
- Return the cooked sausage mixture to the skillet with the eggs. Stir gently to combine. Season with salt and pepper.
- Warm the flour tortillas according to package directions. Place a portion of the egg and sausage mixture down the center of each tortilla. Top with shredded cheddar cheese.
- Fold in the sides of the tortilla, then roll up tightly from the bottom to create a burrito. Serve immediately, or wrap individually for make-ahead meals.
Notes
For make-ahead convenience, assemble the burritos completely, wrap them tightly in foil or plastic wrap, and store them in the refrigerator for up to 3 days or the freezer for up to 1 month. Reheat frozen burritos in the microwave or oven until heated through.