Southwestern Breakfast Burritos


Coaching will be starting soon, and practices are bright and early.  I wanted to make a hearty breakfast that I could keep in the freezer and warm up as I'm walking out the door.  I saw these on Joelen's Culinary Adventures and they looked exactly like what I was looking for.  I'm usually not a big fan of meat, but for some reason, I love breakfast sausage with eggs and cheese!

1 pound Pork Sausage
1 tablespoon Taco Seasoning
1/4 cup Green Bell Pepper, diced
1/4 cup Red Bell Pepper, diced
1 Onion, diced
3 Eggs
Salt & Pepper, to taste
6 Flour Tortillas (burrito sized)
1 cup Taco Cheese, shredded

Crumble sausage in a medium skillet and cook until browned.  Add the onions and peppers, cooking until softened.  Remove from heat and allow to cool.  In a medium sized bowl, whisk the eggs and season with taco seasoning and salt and pepper, as desired.  Cook the eggs in a hot skillet and scramble.  Add the eggs to the sausage and pepper mixture.  Toss to combine and allow the mixture to cool.  Heat the flour tortillas, according to package directions, to make them pliable.  Place a desired amount of cheese on one side of the tortilla.  Top with some of the sausage and egg mixture.  Carefully roll the tortilla up in a burrito fashion.  Wrap the burrito in foil and place in a gallon size freezer bag.

When ready to eat, cook the burritos from frozen.  In a 350 degree oven, heat the foil wrapped burrito for about 10 to 15 minutes.  Or, remove the burrito from the foil, wrap in a damp paper towel, and microwave for 2-3 minutes until hot.