Breakfast Burritos

Ingredients

• 8 large eggs
• ¼ teaspoon smoked paprika
• ⅛ teaspoon fine salt
• ⅛ teaspoon onion powder
• ⅛ teaspoon garlic powder
• 1 pound breakfast sausage ((any flavor))
• 2 cups baby spinach or chopped kale ((optional))
• 1 red bell pepper, (diced)
• 3 green onions, (diced)
• 8 large flour tortillas ((often called "burrito-size"))
• ½ cup chunky salsa
• ½ cup shredded Monterey Jack cheese, (divided)

Steps

1. 1

   Whisk together the eggs, smoked paprika, salt, onion powder, and garlic powder in a medium bowl. Set aside.

2. 2

   Heat a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 4 minutes.

3. 3

   Add the bell peppers, green onions, and kale or spinach (if using). Cook for 5 minutes, stirring occasionally, until the peppers have softened. Transfer the mixture to a plate and set aside.

4. 4

   Reduce the heat to low. In the same skillet, add the whisked eggs. Cook for 2-3 minutes or until the eggs are cooked through. Transfer to a plate and set aside.

5. 5

   Wipe the skillet clean with a paper towel and set aside.

6. 6

   Assemble the burritos: To each tortilla, add in 1/8th of the sausage, 1/8th of the scrambled eggs, 1 tablespoon of chunky salsa, and 1 tablespoon of shredded cheese. Fold the sides of the tortilla over the filling and roll, tucking in the edges as you go.

7. 7

   Heat the clean skillet over medium-high heat. Add the burritos, seam side down, and cook until the bottom of the burritos are golden brown, about 1-2 minutes. Flip the burritos over and cook for 1 more minute until golden brown.

8. 8

   Serve immediately or cool and store in the fridge or freezer.