Easy Breakfast Burrito filled with Sausage & Turkey Bacon
Easy breakfast burrito filled with breakfast potatoes, black beans, turkey bacon and chicken sausage. A little healthier and totally freezer friendly!
Servings 4 -6
Ingredients
- 8-10 flour tortillas
- 8 whole eggs
- 3 tablespoons of milk
- salt & pepper
- ½ lb of turkey bacon cooked
- 1//2 lb of cooked chicken sausage cubed (I used a pre packaged sausage)
- 2 Cups of smashed black beans canned ok
- 2 Tablespoons of olive oil
- 3 Cups of diced potatoes sometimes I use frozen when I'm short on time
- 1 Bell pepper diced
- ½ yellow onion diced
- 2 Cups of shredded cheddar or Mexican cheese
- 1 Avocado thinly sliced
- Pico De Gallo or Salsa
- Hot Sauce
Instructions
- Turkey bacon & Black Bean Burritos: scrambled eggs, black beans, cheese, turkey bacon strips, avocado slices, pico de Gallo or salsa
- Chicken Sausage & Potato Burritos: scrambled eggs, breakfast potatoes, chicken sausage, avocado slices, cheese, pico de Gallo or salsa
- In a large skillet add in 1 tablespoon of olive oil and cook bell pepper and onion on medium heat until soft and translucent, about 4-5 minutes. Remove and set aside. Heat the remaining olive oil and add in potatoes and a generous sprinkle of salt and pepper. Cook for 8-10 minutes or until just softened. Remove and set aside.
- In a medium bowl whisk together eggs and milk. Heat a non-stick skillet on medium heat and add in eggs. Keep eggs moving consistently until cooked, about 2-3 minutes and set aside.
- Heat tortillas on a stove top burner or lightly greased pan until pliable. Layer up each burrito with an even amount of ingredients and fold. Heat each burrito up in a oiled pan for 1-2 minutes (or the microwave for 1 min if you're short on time) to melt everything together. Serve with lots of hot sauce.
Notes
*If freezing, I omit the avocado and salsa and add it on top fresh once the burritos are reheated.
*Burritos will keep in the fridge for 4-5 days and freeze up to 4 weeks.