Breakfast burritos are super easy to make and have always been a favorite in our house. Talk about instant popularity–just offer your family a burrito or cookie for breakfast. By freezing our favorite burritos, I’ve been able to enjoy the peace of mind that breakfast is taken care of so I can focus on other activities which help our mornings run smoothly.
In a large skillet (I use a large cast iron skillet), over medium-high heat, brown the sausage for 5 minutes. Make a well in the center of the skillet. Add the bell pepper and sweet onion and cook for 1 minute. Stir the vegetables into the ground sausage. Saute the veggies, mixed with the sausage, until the onions are translucent (about 3-4 minutes). Strain the fat from the sausage and veggies, then place the mixture in a bowl and set aside.
In the same skillet, melt the butter. Whisk the eggs and milk together. Add salt and pepper to taste. Pour the eggs into the skillet and scramble until the desired consistency. Remove the eggs from the heat. Add the sausage mixture to the eggs, gently stir to combine the ingredients.
To assemble the burritos, place a few tablespoons of shredded cheese (or 1 slice) in the center of each tortilla. Add the egg and sausage mixture. Fold the sides into the center of the tortilla and then roll into a burrito. The burritos can be individually wrapped in parchment paper or foil; or simply place the burritos in a Ziploc bag (my preferred method).