• Add the ground chicken sausage to a large skillet.
• Let the sausage cook for about 8 - 10 minutes, chopping it up into small pieces.
• Once cooked, set it aside and add the frozen bell pepper/onion mix. Season with the taco seasoning.
• Set the veggies aside when they are softened.
• In a small bowl, thoroughly whisk together your eggs with the water/milk, salt, and pepper until smooth.
• Softly scramble the eggs until they are just no longer runny. Remove the pan from heat.
• Add your cheese to the bottom of a tortilla. Top with some of the bell pepper/onions, chicken sausage, and scrambled eggs.
• Wrap securely and repeat with the remaining tortillas.
• Seal your burritos by toasting the bottoms in a hot skillet.
• Serve alongside your favorite hot sauce, pico, or salsa. Enjoy!

Freezer Instructions

• To freeze, ensure burritos are completely cooled. Wrap in parchment paper and/or aluminum foil. Store the burritos in a gallon-sized freezer bag and label with the date.

  To reheat, remove wrappers and poke with a fork. Microwave 1-3 minutes or until warm.

  I love to microwave for about 1 ½ minutes, then crisp it up in the air fryer to finish. Enjoy!