I am always looking for more high protein filling breakfast options and these burritos definitely fit the bill.  The best part is that they can be froze and the recipe can be modified to suit just a few or a crowd.  If freezing these burritos you may want to double the recipe.  

Here's what you'll need:
8-10 Large Eggs, scrambled
5-6 Large Tortillas ( I used these spinach wraps)
1/2 cup Cheese of Choice, grated
1/2 cup Green Pepper, finely chopped
1/2 cup Onion, finely chopped
8 oz Sausage ( I used chicken sausage to cut out fat)

First, saute the pepper and onion until soft.  If using fatty pork sausage you will want to cook separately and blot the excess grease with paper towels.  If using chicken sausage like I am then cut each sausage in half lengthwise then slice into thin half moon shapes.  Add to pan and turn heat to medium to ensure that the sausage browns and gets color on the edges, keeping in mind that the sausage is already fully cooked so you are just browning it.

Next, add the eggs to the pan with the sausage, onion, and pepper.  Cook on low working the edges into the center with a rubber spatula.  DO NOT rush the eggs, this will result in rubber textured eggs. It will take a little longer but will be worth it, I promise.

While the egg mixture is slowly cooking you can go ahead and grate the cheese.  I used jack cheese because it gets really melty, but you can use whatever type you like. 

Once the egg mixture is set remove from heat.  Remember we want the eggs to be cooked through, but not brown and dry.

Now it's time to assemble the burritos.  Divide the mixture into 5-6 portions depending on how many eggs you added and portion onto the tortilla.  Next, sprinkle with cheese and top with your favorite salsa.  I used a combination of salsa verde and hot mexican sauce.  Roll up like a burrito and you're done.  Serve immediately or freeze to serve later.

*If freezing wrap each burrito in plastic wrap and place in a freezer safe bag.  To reheat remove plastic and wrap with damp paper towel then microwave for 1-1/2 minutes until warmed through.

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