Breakfast Burritos

Ingredients

• 5 extra-large tortillas

• 1 cup cherry tomatoes

• 7 small red potatoes

• 1 package Applegate Turkey Sausage links

• 10 eggs

• 2 tbsp heavy cream

• 1/2 cup shredded Mexican cheese

• 2 tbsp avocado oil

• 1 tbsp garlic powder

• 2 tsp Italian seasoning

• 1 tbsp salt

• 2 tsp black pepper

Directions

1. Place a large frying pan on the stove and raise to medium heat.

2. Once the pan is hot, add one tortilla. Wait 1-2 minutes for it to toast ( it should start to bubble up), then flip and toast 1-2 minutes on the other side.

3. Repeat with other 4 tortillas and set aside.

4. Meanwhile, cube red potatoes into small pieces. Toss with avocado oil and spices.

5. Air fry potatoes at 375 F for 10 minutes, flipping halfway through.

6. Dice cherry tomatoes.

7. Crack eggs into a large mixing bowl. Add heavy cream and beat to combine evenly.

8. Add eggs to a large frying pan and scramble to taste.

9. Once eggs are almost cooked to taste, reduce heat to low and mix in Mexican cheese and diced cherry tomatoes.

10. Cover and allow to set for 3-4 minutes or until cheese is melted.

11. Assemble burritos: Place each tortilla on a piece of aluminum foil. First add potatoes, then egg mixture.

12. Close burritos, seal tightly in aluminum foil, and place in an even layer in the freezer.

Makes 5 breakfast burritos. I don't recommend refrigerating only. To reheat, move to the fridge the night before and then microwave the next morning for 1-2 minutes. To reheat from frozen, defrost for 5 minutes, then microwave for 1-2 minutes.