Description
These Healthy Breakfast Burritos are a delicious and nutritious way to start your day, packed with eggs, chicken sausage, red potatoes, spinach, onion, and bell pepper, all wrapped in warm tortillas. Perfect for busy mornings, they can be made ahead and quickly cooked or reheated for a satisfying, protein-rich breakfast.
Ingredients
Main Ingredients
- 4 ounces red potatoes, cubed
- 4 Sugarhouse Maple Breakfast Chicken Sausages or Applegate Sausage Links (about 85 grams each)
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 2 cups spinach, chopped
- 4 large eggs
- 8 egg whites or 1 cup liquid egg whites
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 4 large tortillas
Optional Toppings
- Shredded cheese
- Salsa and/or hot sauce
- Fresh cilantro
- Guacamole or avocado slices
Instructions
- Sauté Potatoes: Spray a large skillet with nonstick cooking spray and heat over medium. Add the cubed red potatoes and sauté for about 3-5 minutes, or until they begin to soften.
- Add Sausage and Vegetables: Chop the chicken sausage into bite-sized pieces and add to the skillet along with the diced yellow onion and red bell pepper. Cook for 1-2 minutes until the sausage is browned and the vegetables start to soften. Stir in chopped spinach and cook until tender.
- Cook the Eggs: Pour in the whole eggs and egg whites, then season with garlic powder, onion powder, salt, and pepper. Stir continuously, cooking until eggs are scrambled to your desired consistency.
- Assemble Burritos: Divide the egg mixture evenly among the four tortillas. Add any optional toppings you like such as shredded cheese, salsa, cilantro, or avocado slices. Fold in the sides of each tortilla and roll tightly, tucking in the edges as you roll to enclose the filling.
- Cook Burritos on Skillet: Clean the skillet and spray it again with cooking spray. Heat over medium heat. Place each burrito seam side down in the skillet, cover, and cook for about 3 minutes until the bottom is golden brown. Flip burritos, cover again, and cook for a few more minutes until golden and heated through.
- Serve Warm: Remove from the skillet and serve immediately while warm. For make-ahead, burritos can be wrapped tightly in plastic wrap and refrigerated before cooking.
- Reheat Instructions: To reheat leftovers, wrap burritos in foil and warm in a 350°F oven for about 15 minutes. They won’t be as crispy but will be thoroughly warmed.
Notes
- Use nonstick cooking spray to minimize added fat during sautéing and cooking.
- Chicken sausage adds lean protein, but you can substitute with other preferred breakfast sausages.
- Make ahead burritos can be stored wrapped in plastic wrap in the refrigerator for up to a day before cooking.
- Optional toppings like cheese and avocado add flavor and texture, but can be omitted for a lower fat version.
- Be careful not to overfill tortillas to make rolling easier and prevent tearing.
- Cooking the assembled burritos in a skillet crisps the exterior and helps seal the seam for easier eating.
- Leftovers reheat well and make for a quick breakfast or snack on busy days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
