Grab-and-Go Breakfast Burritos

Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add 2 ounces of breakfast sausage and cook until browned, about 5 minutes, breaking it into small pieces with a spatula.

Add 2 tablespoons of diced yellow onion and 1/4 cup of diced red bell pepper to the skillet. Sauté until vegetables are softened, about 3-4 minutes.

In a small bowl, whisk together 2 large eggs, 1 tablespoon of milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.

Pour the egg mixture into the skillet with the sausage and vegetables. Add 1/4 cup of baby spinach and cook, stirring gently, until eggs are just set but still moist, about 2-3 minutes.

Warm 1 large flour tortilla in the microwave for 10-15 seconds to make it more pliable.

Place the tortilla on a clean work surface and sprinkle 1/4 cup of shredded cheddar cheese in the center, leaving about 2 inches of space around the edges.

Spoon the egg mixture over the cheese and top with 2 tablespoons of salsa.

Fold in the sides of the tortilla, then fold up the bottom edge over the filling. Roll the tortilla away from you to form a burrito, tucking in the sides as you roll.

Wrap the burrito in aluminum foil, which will help keep it warm and make it easier to eat on the go.

If not eating immediately, let cool for 5 minutes before refrigerating. To reheat, remove foil and microwave for 1-2 minutes or heat in a 350°F oven for 10-15 minutes.