Freezer Breakfast Burritos

Heat vegetable oil in a large frying pan on medium-high heat. Add sausage frying until no pink remains. Remove with a slotted spoon to a paper towel lined plate and set aside. Reserve 2-3 tablespoons drippings in skillet.

To the drippings add the onion, red and orange bell peppers. Fry on medium-high heat until softened and beginning to brown. (about 5-7 minutes) Add garlic, 1/2 teasppon seasoned salt, 1/2 tsp black pepper and cumin, cooking for 1 minute longer.
Remove from the frying pan and set aside on a plate. Wipe the frying pan clean for further use with a paper towel.

In a medium-sized bowl whisk the eggs and sour cream with the remaining 1/2 teaspoon of salt and black pepper. Add 1 tablespoon butter to the cleaned skillet. Add the eggs once the butter starts to bubble. Cook on medium heat gently turning until firm. Remove from heat.

Place tortillas on a large working surface. In the center of the tortilla, add 2-3 avocado slices (only use if eating immediately), then divide cooked sausage, onion-bell peppers mixture, chopped cilantro, shredded cheese and scrambled egg evenly between the tortillas. Place 3-4 jalapeño slices over the egg (if using). Repeat until all ingredients are used. (You can add more cheese over the egg, if desired.)
Bring sides of the tortillas together, then begin folding from one end of the tortilla ending seam side down.

Add a drizzle of oil to a non stick skillet or griddle. Heat to medium-high heat. Cook 4 burritos at a time beginning seam side down. Fry for 2 minutes per side or until lightly browned on all sides, turning as needed for even cooking. Remove from skillet and enjoy!