Make a double batch of these easy breakfast burritos. Loaded with eggs, potatoes, sausage, and veggies, they are a complete meal. They are delicious no matter what time of day, and freezer-friendly to boot. WooHoo!
1cupgrated cheeseeither cheddar, Monterey Jack, Swiss or a mix
6whole wheat flour tortillaslarge
In a large skillet over medium-high heat, melt the clarified butter. Add the diced potatoes and cook for 5 to 6 minutes, stirring occasionally.
Stir in the diced onion and bell pepper along with 1/2 teaspoon salt and pepper (to taste). Cook for 3 to 4 more minutes until the veggies are soft. Set aside.
In the same skillet (wiped clean) or a separate skillet, melt a couple of teaspoons of the butter (or you can use olive oil) over medium heat. Add the sausage and cook until no longer pink while breaking up with a spoon, about 5 to 6 minutes. Set aside.
In the same skillet (wiped clean) or a separate skillet, melt a couple more teaspoons of butter over medium-low heat. Pour in the eggs and let rest until they start to set. Carefully scramble until cooked all the way through (no longer runny), then stir in the grated cheese and salt & pepper, to taste.
Lay out each tortilla on its own piece of foil. Evenly distribute the sausage, potato mixture, and scrambled eggs on top. Roll them up (or cut in half first for smaller portions) and secure with foil. Add to a freezer-safe bag and freeze for a rainy day.
Defrost in fridge overnight and heat in oven till warm or remove foil and heat in the microwave.
These are pretty flavorful as-is, but you might want to add some salsa or hot sauce if you like it spicy.