Nickel Allergy Friendly Breakfast Burrito

Total time30 min

Prep time10 min

Cook time20 min

Nickel Allergy Friendly Breakfast Burrito

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Ingredients

4 servings

For the filling

1 lb breakfast sausage, casings removed if links
Force of Nature Bison and Beef Breakfast Sausage
See all
1 tbsp olive oil
1 medium green bell pepper, diced
1 medium yellow onion, diced
½ tsp kosher salt, divided
¼ tsp black pepper

For the eggs

8 large eggs
2 tbsp whole milk
1 tbsp unsalted butter

For assembly

4 large flour tortillas (10-inch)
1 cup shredded cheddar cheese

For serving

½ cup salsa (optional)
¼ cup sour cream (optional)

Instructions

1
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spatula, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer to a plate and set aside, leaving any rendered fat in the pan.
2
Add the olive oil to the same skillet over medium heat. Add the diced onion and bell pepper with a pinch of the salt and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes. Return the cooked sausage to the pan, stir to combine, and remove from heat.

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