Breakfast Burritos

Breakfast Burritos

Ingredients

1 large red bell pepper, diced
1 large green bell pepper, diced
1 large onion, diced
10 large eggs
1 tube of Bob Evans pork sausage
4 tbsp sour cream (I use reduced-fat)
½ jar of chunky salsa
1-2 tbsp olive oil
14-16 small flour tortillas
Ketchup for dipping

Instructions

Cook the sausage on medium high heat until browned. Remove and drain most of the fat (keep a little in the pan for flavor!). Add 1-2 tbsp olive oil, bell peppers, and onion, and cook until soft, 5-10 minutes. Remove from the pan.

Crack the eggs into a bowl and then pour into the pan over medium heat. Stir constantly and scramble in the pan until they reach your desired doneness. Reduce heat to low and stir in sour cream.

Add back the sausage, onion, and bell pepper. Add ½ jar of chunky salsa and stir until all combined and warmed through. Spoon into flour tortillas and wrap in foil. Store in the fridge or freeze for long term storage.

To reheat – thaw overnight in the fridge if frozen. Heat in a microwave for 3 minutes at 50% power. Serve with ketchup!