Make ahead breakfast burritos are a satisfying way to take breakfast on the go during a busy week.
Melt 1 tbsp butter in large saucepan. Add eggs and scramble. I like to keep mine slightly underdone so they don't overcook when I reheat them from the freezer. Set cooked eggs aside in a large bowl.
Dice the sweet potato, chicken sausage, bell pepper, and onion. Heat 1 tbsp olive oil in the same large saucepan you use for the eggs over medium heat. Add the remaining ingredients and spices. Cook for 10-15 minutes until the sweet potato is tender. Remove from heat and set in a large bowl.
Scoop about 1/4 cup of the scrambled eggs and 1/3 cup of other filling per tortilla. Roll up the tortillas, folding in the edges to make a burrito. If you're freezing these for later, individually wrap each burrito in plastic wrap then store in a freezer ziploc bag for up to three months.
To reheat: Unwrap the burrito and microwave for 1 minute, then flip over and microwave for 30 seconds to 1 minute more.
Feel free to sub in other filling ingredients to your liking/to make vegetarian: spinach, mushrooms, cheese, etc. are all great options!