1 cup tri-color bell pepper mix (or any preferred peppers)
1 lb pre-cooked ground turkey sausage
4 large eggs
4 extra-large flour tortillas (or taco-size for smaller portions)
1 cup shredded Colby Jack cheese (or cheese of choice)
Olive oil, for griddle
Blackstone SPG seasoning (or salt, pepper, and garlic powder) Add To Cart
Optional toppings: Green onions, hot sauce
Directions
Preheat your griddle or large skillet over medium heat. Add the diced onions and bell pepper mix to the griddle, seasoning with SPG or a blend of salt, pepper, and garlic powder. Cook until softened.
Add the pre-cooked ground turkey sausage to the griddle with a small drizzle of olive oil and a dash of water. Heat the turkey until warmed through and lightly browned. Mix the vegetables and turkey together, then push to the side or remove from the griddle.
Crack the eggs onto the griddle, season with SPG or your preferred seasoning, and scramble until fully cooked. Remove from the heat.
Lay out the flour tortillas and add a layer of shredded cheese to the center of each one. Add the scrambled eggs and the turkey and veggie mixture on top.
Sprinkle with a little more cheese to help seal the burrito when rolled. Fold in the sides and roll the tortillas tightly to form burritos.
Place the burritos seam-side down on the griddle and cook until the outside is golden and crispy, flipping as needed to toast both sides. Remove from the griddle, slice in half, and garnish with green onions and hot sauce if desired.
