INGREDIENTS

12 oz jar roasted red peppers

4 large eggs

4 spicy Italian sausage links

4 slices of chipotle cheddar cheese

2 cups baby spinach

I pkg. burrito sized flour tortillas

2 tablespoons mayo

1 tablespoon siracha sauce

1 teaspoon dried cayenne pepper

1/4 teaspoon smoked paprika

1/4 teaspoon salt

vegetable oil

salt and pepper to taste

INSTRUCTIONS

Cook sausage according to package instructions. Slice width-wise into 1 inch circles.

Whisk eggs, smoked paprika, cayenne, and salt together in a bowl.

In a large nonstick pan over medium-high heat add eggs and scramble to your preference.

Place scrambled eggs into a single layer and add cheese; remove from heat and cover until cheese melts.

Mix mayo and siracha together in a small bowl until combined.

Spread a generous tablespoon of spicy mayo evenly onto a tortilla.

Add a quarter of the sausage, a quarter of the eggs, about 3/4 spinach and 1 red pepper.

Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.

Cut in half. Enjoy.

Makes 2-4 burritos.

Melty Version:

Do not melt the cheese after cooking the eggs.

After assembling the burrito, lightly coat the pan with oil and set over medium heat.

Add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown; about 3 minutes.

Flip the burritos over and continue cooking covered until golden; approximately a few minutes more.