I'll be the first person to say, I'm not a morning person. My boyfriend wakes up, hops out of bed, and can start the day immediately. I need to get up, get my coffee, sit in bed, sip the coffee slowly, and ease into my day. When I first started my current job, I would wake up at 5:30am and not leave the house until 7:20am. Now I look back at all that sleep I lost, and I'm actually a little sad about it.
All that being said, I need quick breakfasts during the work week. I can settle for smoothie kits and overnight oats, but I don't love sweet breakfasts. Insert the breakfast burrito. I make a batch of these on the weekend and freeze them for the coming week. It's so easy to throw them in the microwave and eat them at home, on the go, or at work. I love them because they keep me full for hours, and I like eating a hearty breakfast and eating lighter as the day progresses.
I love Stop & Shop's Nature's Promise Sweet Italian Sausage with Kale. It's not necessarily breakfast sausage, but that's kind of what I like about it. It doesn't make the burritos taste weird, just a different flavor than your standard breakfast sausage. I like to use fresh sausage because it breaks up easier than cooked sausage. I run my knife down the length of the sausage, then pull off the casing.
I know this probably looks gross to most people, but I find this process oddly satisfying. Taking that casing off really makes it much easier to break up the sausage.
After I make them, I wrap them in Saran Wrap and foil, then put them in a gallon Ziploc bag in the freezer. To cook them, I just take the foil off and nuke the burrito for a few minutes (usually 2-4 depending on if it thawed slightly or not).
I also usually add beans and/or Trader Joe's roasted corn, but I honestly just forgot. The beans add a bit of heartiness and the corn adds a pop of sweetness to the spicy burrito. But I really didn't miss either of them!
Prep Time: 15
Cook Time: 10
INGREDIENTS4 chicken sausage links
1 red pepper, diced
1 jalapeno, diced
1 brussels sprouts
¾ cup cheese (I used cheddar)
a few tbs ghee, olive oil, or butter
your favorite salsa and/or hot sauce
PREPARATIONCut casing off of sausage links, cook in a little ghee, breaking up the sausage as it cooks. Add diced vegetables, season with salt, pepper, and chili powder and cook until tender. Transfer to a plate while cooking the eggs.
Whisk the eggs with some salt and pepper. Add a little ghee to the pan then add the eggs. Scramble to desired degree of doneness.
Layer tortillas with cheese, sausage and veggies mixture, eggs and salsa. Fold into a burrito. Enjoy!