Begin by heating a skillet over medium heat. Add the breakfast sausage (or bacon) and cook until browned and fully cooked, about 5–7 minutes. Remove it from the pan and set aside, leaving some of the flavorful drippings.

Next, add diced bell peppers and onions to the skillet. Sauté for 4–5 minutes until soft and fragrant—this adds a wonderful sweetness and crunch.

In a bowl, beat the eggs with a small amount of salt and pepper.. Pour the eggs into the skillet with the sautéed veggies and gently scramble until just set but still soft and creamy. This ensures fluffy, tender eggs—key to a satisfying breakfast burrito.

Warm your tortillas in a dry skillet or microwave for a few seconds until flexible. This prevents tearing and makes rolling easier.

Lay each warm tortilla flat and add a layer of scrambled eggs and veggies. Sprinkle the cooked sausage on top, then add a generous handful of shredded cheddar cheese. The warmth will melt the cheese, creating that gooey, irresistible texture.

Fold the sides of the tortilla over the filling, then roll from one end to the other, keeping everything snug inside. If you’re worried about spills, a tight roll is the way to go.

To achieve a golden, crispy texture, warm a clean skillet over medium heat.. Place your rolled burrito seam-side down and cook for 2–3 minutes per side until lightly browned and crisp.