Preparation Steps

• In a large skillet, heat a splash of oil over medium heat. Add the diced bell peppers and onions; sauté until softened, about 5-7 minutes.
• Add the cooked sausage to the skillet, breaking it apart. Cook until heated throughout, about 3-5 minutes.
• In a bowl, whisk together eggs, salt, pepper, garlic powder, and smoked paprika. Pour the mixture into the skillet with the sausage and veggies. Cook until eggs are fully set, about 5-7 minutes.
• Stir in the shredded cheese until melted and evenly distributed.
• Lay a tortilla on a flat surface. Spoon about ¼ cup of the egg mixture into the center. Fold in the sides and roll the burrito tightly, starting from the bottom.
• Continue to fill and roll the remaining tortillas until the filling is used up.
• Allow the burritos to cool for about 10-15 minutes at room temperature before storing.
• Wrap each burrito in foil or wax paper. Place them in a freezer-safe bag or container. Label with the date for easy identification.
• For a quick breakfast, reheat in the microwave for 2-3 minutes or in the oven at 350°F (175°C) for about 20-25 minutes, until warmed through.