HIGH PROTEIN BREAKFAST: FREEZER FRIENDLY BURRITOS

1. Chop the vegetables and chicken sausage into bite size pieces.
2. Grease a pan with oil spray and add the onions. Cook them for 2 minutes or until they are translucent.
3. Add the zucchini and sausage links. Cook for 5-6 minutes or until the zucchini has softened.
4. Add the egg beaters and season to taste. Mix until the everything is cooked through.
5. Warm up the tortillas on the comal for 30 seconds on each side.
6. Add 1/4 of the egg mixture (~1 cup) and top with 1/4 cup of cheese. Fold the burrito and double wrap them. Store in a freezer friendly bag if you’d like.
7. Once ready to enjoy, remove the wrapping. Cover the burrito in a damp paper towel and microwave for 1-3 minutes depending on the size. Optionally you can toast them on a comal until they’re golden brown.