Directions

1. Scramble the eggs, season with salt & pepper to taste and cook over medium heat until cooked through. Add to a large bowl.
2. Dice the onion, bell peppers, zucchini, eggplant and mushrooms and set aside for later.
3. Dice the olives and avocado and add to the bowl with the scrambled eggs.
4. Chop the potatoes into small bite size pieces.
5. Melt the butter over medium heat and toss potatoes in the butter until well coated.
6. Season to taste with season salt, garlic, Za’atar seasoning and parsley and stir until potatoes are evenly coated.
7. Cook until potatoes are soft but not overcooked, stirring occasionally. Add to the large bowl with the scrambled eggs.
8. In a deep pan, heat the cayenne infused olive oil over medium high heat.
9. Once hot add the plant based sausages and cook on all sides until cooked through. Set aside to cool.
10. In the same pan add the diced vegetables and coat well in the remaining oil from the pan.
11. Season to taste with garlic, cayenne pepper, paprika, and za’atar seasoning.
12. Meanwhile chop sausages into bite sized pieces (similar in size to the potatoes). Add to the pan with the diced veggies.
13. Cook until the veggies are soft and cool slightly before adding to the large bowl with the other ingredients.
14. Add the shredded cheese of your preference to the large bowl and mix all ingredients together.
15. Take a tortilla and place about 1 cup (adjust based on the size of your tortillas), in the center. fold the sides in and roll into a burrito.
16. Roll the burrito in saran wrap and set aside.
17. Repeat steps 15 & 16 until all mixture is used.
18. placed wrapped burritos in zip lock bags and store in the fridge for up to two weeks.
19. To re-heat: Remove the burrito from the saran wrap and microwave for 1 minute. Heat a small pan over medium heat and sear each exposed side of the burrito until golden brown.
20. Enjoy!