Breakfast Burritos in 30 Minutes

Instructions:

1. In a large skillet over medium-high heat, cook the sausage, breaking it apart with a spatula until mahogany-colored and cooked through. Remove meat and set aside, keeping the rendered fat in the pan.
2. Add diced onion and bell pepper to the pan. Cook for 4-5 minutes until the onions are translucent and the peppers have softened.
3. Whisk eggs, milk, salt, pepper, and garlic powder in a bowl. Lower the heat to medium-low. Pour in the eggs and stir gently until they are just set with soft, moist curds. Fold the cooked sausage back into the eggs.
4. Transfer the filling to a large baking sheet or bowl. Let it sit for at least 15-20 minutes until it reaches room temperature to prevent the tortillas from becoming soggy.
5. Lay a tortilla flat. Layer shredded cheese directly against the tortilla to create a moisture barrier, then add a portion of the cooled egg and sausage mixture. Roll tightly.
6. Optional: Sear the rolled burritos in a skillet with melted butter until golden brown. Wrap in aluminum foil or parchment paper and store in freezer-safe Ziploc bags.