- 2 large baking potatoes, peeled and chopped into small chunks (about 1 inch pieces)
- 3 tablespoons olive oil
- 1 pound chicken or turkey sausage, casings removed (I used chicken sausage with spinach and feta. Any sausage will work though)
- 1 small yellow (Spanish) onion, peeled and chopped (about 1 cup)
- 1 bell pepper, seeded and chopped (I used 1/2 yellow and 1/2 red)
- 12 large eggs
- 1/2 cup milk
- 3 cloves garlic, minced
- 2 tablespoons butter
- 6 oz crumbed feta cheese
- 16 fajita-sized flour tortillas, warmed (you could use burrito-size but you’ll end up with larger, fewer burritos)
- Salt and pepper
- Bring a large saucepan of salted water to a boil. Add the chopped potatoes and cook until fork tender, about 7 minutes. Drain and set aside.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the sausage and break it into small pieces with a nonstick-safe spatula or large spoon. Brown meat until cooked through, stirring occasionally, about 4-5 minutes. When done, transfer meat onto plate or small bowl and set aside.
- Turn the heat down just a bit (to medium-low) and return the skillet to the stove and heat the rest of the oil in the skillet. Add the onions to the skillet and lightly season with salt. Saute for 1 minute. Add the peppers and cook until tender, about 6-7 minutes. Add the potatoes and sausage to the skillet and cook for another minute or two just to combine the flavors. Remove from heat and set aside.
- In a medium bowl, whisk together the eggs, milk, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Preheat a clean nonstick skillet over medium heat. Add butter. When butter is melted, add egg mixture and stir to scramble until just cooked through. Do not overcook. Remove from heat immediately.
- Warming the tortillas makes them easier to wrap. I warmed a clean skillet and put tortillas one at a time on the skillet for about 30 seconds to 1 minute, flipping over once.
- Top each tortilla with the sausage mixture, eggs, and sprinkle with feta cheese. Fold ends in first and then wrap burrito (you don’t want any open ends if you’re freezing them). It might be best to freeze the burritos first before transferring to a freezer bag (so they don’t steam up) but I just let mine cool and then put them into a freezer bag. Store in freezer for up to 3 months.
- To reheat, wrap the burrito in a paper town and place on a microwave-safe plate for 2 minutes or until heated through.
More great recipes at www.thekitchensnob.com
- Prep Time: 20 mins
- Cook Time: 25 mins