Scrambled Egg and Chicken Breakfast Burritos

Ingredients

• 6-8 Tortilla wraps (we like Maria & Ricardo’s found by the butter, or Rudi’s Plain Tortillas found in the frozen gluten-free section at Heinen’s. 8-10 inch tortillas work the best. Corn tortillas don’t wrap and freeze well.)
• 6 Pasture eggs
• 1 Package Applegate Chicken & Maple or Pork Sausage
• 1 cup of shredded cheese of choice (Dairy-free option: FollowYourHeart American Cheese)
• 1/2 cup of peppers or spinach chopped, finely
• Aluminum Foil

Directions

1. Scramble eggs in 2 TBSP of butter. Set aside and let cool completely.
2. Chop frozen sausage and set aside.
3. Place a tortilla on top of an aluminum foil square.
4. Sprinkle about 2 TBSP of cheese onto the tortilla. Top the cheese with spinach or peppers, followed by 2 TBSP of scrambled eggs.
5. Roll the burrito tightly by folding the sides in first, then rolling up. Wrap the burrito in foil, & repeat. Freeze the burritos. When you are ready to make them in the morning, unwrap and microwave for 1 minute or place in the toaster oven at 350° F for 12-15 minutes.

Recipe and Photography Courtesy of Lauren Egger