Heat oil in a large skillet over medium heat. Add onions and bell peppers and cook until softened, about 3 minutes. Add kielbasa and cook for another 2 minutes until warmed through. Lower heat to medium and add in beaten eggs, salt, and cheese. Cook, stirring occasionally, until eggs are scrambled and no longer runny. Set aside.
Heat a nonstick skillet over medium head. Lay out a tortilla and add ⅛th of the egg mixture to the middle (about ½ cup). Fold in the middles and roll to seal the burrito. Place the burrito seam side down in skillet and heat until lightly brown then turn and brown other side. Remove from heat and allow to cool slightly.
Wrap each burrito in wax or parchment paper and seal in an airtight container. Can be frozen for up to two months. To reheat, microwave in wax paper on high for 90 seconds to 2 minutes. Let stand for a minute before eating.
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Notes
This is a great base recipe for breakfast burritos. Add whatever veggies, meats, or cheeses you want to the eggs.
Can't find turkey kielbasa? Feel free to substitute another breakfast sausage or omit it all together.
Let the burritos cool slightly before wrapping and freezing.