Total Time:  35 minutes

• 30 white corn tortillas
• ghee
• 1 4 pack of country style chicken sausage patties (I use this Al Fresco Brand)
• 1 large onion (or 2 small)
• 12 eggs
• splash of almond milk
• salt and pepper
• Parchment paper
• optional: shredded cheddar cheese, jalapenos, hot sauce
• Serve with salsa

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What to do:

• Heat a small amount of ghee in a small skillet over medium low heat and brown each side of your tortilla shells; repeat until you get all 30 tortillas done as you cook the rest of the meal
• Dice your chicken sausage patties and onion into small bite size pieces
• Heat 1 TBS of ghee or olive oil in a large skillet over medium heat
• Toss in your onions; let the onions sit for about 2-3 minutes without touching them and toss them around again
• Add in your chicken sausage and mix well for about 3 minutes
• Whisk together your eggs with a splash of almond milk (or whatever milk you like) and some salt and pepper
• Pour your eggs into your sausage and onion mixture and scramble until eggs are done
• Let your egg mix cool while you finish toasting your tortilla shells
• Assemble your burritos: 1 tortilla, 2-3 TBS of egg mix, roll up and wrap in parchment paper; place in an air tight container (i.e. a large tupperware container) and place in freezer
• When you’re ready to eat, heat up in microwave 2-3 minutes (1 minute per burrito)
• Serve with salsa and enjoy!