• In a large pan over medium-high heat, brown the sausage until nearly cooked through.
• Add the chopped pepper and onion blend and continue to cook.
• Add the thawed and drained spinach to sausage mixture.
• If you’re adding any other chopped vegetables (like mushrooms, cooked potatoes, cooked broccoli) now’s the time.
• Meanwhile, whisk the eggs with salt and pepper, then add to the sausage mixture and cook. Slightly undercook the eggs as they’ll continue to cook off the heat.
• Remove sausage and egg mixture from heat and spread it out on a baking sheet to cool to room temperature. While on the baking sheet divide mixture into even portions.
• I find it easiest to “assembly line” the burrito making process. Lay outeight or ten pieces of paper, lay a tortilla on each piece.
• Place sausage and egg mixture on each tortilla and sprinkle with cheese.
• Wrap each into a burrito then wrap tightly in parchment or wax paper,
• wrap again with foil, and store in an airtight container or freezer-safe bag.
• Store burritos in the fridge for up to 1 week or freezer for up to 3months.

Reheat Instructions

• For the best quality thaw frozen burritos overnight before reheating.
• When you’re ready to heat and eat, simply remove foil from burrito, leaving the paper. Absolutely reuse the foil. Place burrito on a microwave safe plate and microwave for 1 to 2 minutes.
• If reheating from frozen, use your microwave’s defrost function for 3-5 minutes to thaw the inside, then microwave on high for 1-2 minutes. Cooking times may vary.