Chicken-Apple Sausage Breakfast Burritos (Freezable Make-Ahead!)

Cut the sausages into 1/4"-thick rounds, and then cut the rounds into quarters. You should have about 1 cup of sausage pieces.

The squash should be in roughly 1/2" cubes. If the brand you buy has larger chunks, allow the squash to thaw just enough so that you can cut it, and then cut it into 1/2" cubes.

Coat a large, nonstick skillet with cooking spray. Over medium heat, cook sausage, butternut squash, onion, and red pepper until onion is beginning to soften, and the sausage and squash are beginning to brown a little (about 7-8 minutes), stirring occasionally.

Add eggs to the skillet and sprinkle with sage, salt, and black pepper. Continue cooking, stirring to scramble the eggs, until eggs are done.

Lay 1 Flatout flatbread on work surface, and sprinkle 1/4 cup of cheese down the center, leaving a large border all around the cheese. Spread 1/4 of the sausage mixture (about a heaping 3/4 cup) on top of the cheese.

Fold short ends of the flatbread inward toward the middle, and then fold the long sides of the flatbread inward toward the middle, making a tightly closed burrito.

Repeat with the remaining 3 flatbreads, dividing the remaining cheese and the remaining sausage mixture evenly among them.

Preheat a dry nonstick skillet over medium heat. (We simply wash out the same skillet we used for cooking the sausage mixture). Once the skillet is preheated, add the burritos and cook on the first side until golden brown, about 1 1/2 - 2 minutes. Flip burritos and cook on second side until golden, about another 1 1/2 minutes.

Serve immediately (or see freezing instructions in notes).