Classic Breakfast Burrito
Heat a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and 1 diced onion, and cook until softened.
Add 1 diced bell pepper and 1 diced jalapeño pepper, and cook for an additional 2 minutes.
Crumble in 1 pound of ground breakfast sausage, and cook until browned. Stir in 1 cup of frozen diced potatoes and cook until they are browned and cooked through.
Whisk together 8 eggs and 1/4 cup of milk, and pour into the skillet. Cook, stirring occasionally, until the eggs are set.
Warm 8 flour tortillas in the microwave or on a skillet. To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded cheddar cheese, diced avocado, and diced tomatoes, if desired. Roll up the burritos, tucking in the sides as you go.
Veggie Breakfast Burrito
Heat a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and 1 diced onion and cook until softened.
Add 1 diced bell pepper, 1 diced zucchini, and 1 diced yellow squash, and cook until the vegetables are tender. Crack in 8 eggs and cook until scrambled.
Warm 8 flour tortillas in the microwave or on a skillet. To assemble the burritos, place a heaping spoonful of the egg mixture in the center of each tortilla.
Top with shredded cheddar cheese, diced avocado, and diced tomatoes, if desired. Roll up the burritos, tucking in the sides as you go.