I’m here to tell you that a breakfast burrito doesn’t need to be complicated to be really good. This version gets an Italian twist with some basil pesto, sweet roasted red peppers, melty mozzarella, chicken sausage, and fluffy eggs all tucked into a soft tortilla that becomes crispy and golden.
It’s not too often I’m making burritos for breakfast, but I’m always reminded of how ideal they are when I do make them. Especially because with this recipe, you can make a batch ahead and you’ve got a savory, protein-packed breakfast ready to grab straight from the fridge any time.
The Pesto + Egg Combo You Didn’t Know You Needed
Bridger & I went on our second (!!) babymoon to Italy this past summer, and it was such a great trip (find my Italy Babymoon Guide here). So, let’s just say I’m very into the little Italian-inspired situation happening here.
Chicken breakfast sausage, scrambled eggs, spinach, sweet roasted red peppers, and mozzarella all wrapped up with basil pesto, then crisped in a skillet until the tortilla is golden and lightly crunchy?? Yes, please.
The pesto gives you that herby, garlicky flavor that you really don’t need much else going on. And all of the flavors and textures go together so well. Kind of sounds like a breakfast burrito dream come true.
They’re also a solid option when you want a high-protein breakfast that actually holds you over. Each burrito provides roughly 32–36 grams of protein, which comes from the mix of eggs, egg whites, and chicken sausage. Add in the spinach and roasted peppers, and you’ve got some veggies worked added to the mix, without making this feel like a “healthy breakfast” project.
Meal Prep Breakfast, Done Right
I also have to tell you how great these burritos are for breakfast meal prep, but there are a couple little things that make a big difference once you’re planning to store them.
First, let the egg and sausage mixture cool completely before assembling. And make sure those roasted red peppers are well drained and patted dry. Extra moisture is exactly what you don’t want hanging out inside a wrapped burrito for a few days.
I also love crisping them in a skillet before serving. You get that golden tortilla exterior while the inside stays soft and cheesy, and it makes a make-ahead breakfast feel much more like something you just cooked.
And for the pesto, you can easily use store-bought, but this is a great opportunity to make a double batch of my Homemade Pesto and use it for these burritos and my Broccoli Cheddar Pasta. One pesto, two recipes, less cooking throughout the week. I’ll take it.
Ingredients You’ll Need:
- Avocado oil or olive oil
- Package of fully cooked chicken breakfast sausage
- Small yellow onion
- Baby spinach
- Large eggs
- Large egg whites
- Garlic powder
- Kosher salt
- Black pepper
- Basil pesto (like my Homemade Pesto recipe, or store-bought)
- Roasted red peppers
- Shredded mozzarella
- Large burrito-size tortillas (gluten-free or regular)
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How To Make Chicken Pesto Breakfast Burritos
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
These chicken pesto breakfast burritos are such a good, savory start to the day. Fluffy eggs, crispy edges, melty cheese, and that perfect pesto taste in every bite? Yes, please. Make a batch ahead and you’ve got breakfast—or an easy high-protein lunch—ready to go at any time.
- Cook the chicken sausage, onion & spinach. Start by sautéing the sausage and onion until the sausage gets a little golden and the onion softens. Add the spinach just long enough for it to wilt, then transfer everything out of the skillet. You don’t want to overcook the spinach or add unnecessary moisture to the filling.
- Keep the eggs soft & fluffy. Whisk the eggs and egg whites with the seasonings, then cook them gently in the same skillet until they’re just set. Pull them off the heat while they’re still soft—they’ll continue cooking a bit as they sit. Using the same pan keeps cleanup easy and carries some of that savory sausage flavor into the eggs.
- Build your burritos. Warm the tortillas so they’re easy to roll, then spread pesto down the center and layer in the eggs, chicken sausage and spinach, roasted red peppers, and mozzarella. Quick tip: if you’re making these for meal prep, let the filling cool completely before assembling. This is key for keeping the tortillas from getting soggy once they’re wrapped and stored.
- Roll them tight & crisp until golden. Tightly roll each tortilla, then place them seam-side down in a clean skillet with a little oil. Crisp on all sides until golden and lightly crunchy. A hot skillet gives the tortilla that perfect crisp exterior while the cheesy filling stays soft inside.
- Serve now or save for later. They’re delicious straight from the skillet, but if you’re making a batch for the week, let the burritos cool completely before wrapping them individually. Store in the fridge or freezer, and reheat in a skillet to bring that crispy texture back. These hit the spot every time!
Tips for the Best Breakfast Burritos
A few little things will make a big difference here, especially if you’re making these ahead for the week. And when it comes to swaps, this recipe is pretty flexible.
- Avoid soggy burritos: Let the eggs and sausage mixture cool before assembling, and make sure the roasted red peppers are well drained and patted dry. This is especially important if you’re making the burritos ahead of time. Also let the burrito cool completely after crisping before wrapping in foil. If you do this too soon, you’ll steam the burrito and create too much moisture.
- Dairy-free: Use dairy-free pesto and your favorite dairy-free shredded cheese, or leave out the cheese altogether.
- Nut-free: If you’re making homemade pesto, swap the pine nuts for pepitas or sunflower seeds.
- Add more veggies: Mushrooms or finely diced zucchini would both work well here. Sauté them until any excess moisture has cooked off before adding them to the burritos.
- Swap the sausage: Turkey breakfast sausage is an easy swap if that’s what you have on hand. Either way, I’d stick with a fully cooked breakfast sausage so the recipe timing stays the same.
More High-Protein Breakfast Recipes
If you’re building out your breakfast rotation, here are a few more high-protein recipes to keep in the mix. From prep-ahead egg bakes to breakfast sandwiches and tacos, there’s something for every kind of craving.
- Prep Ahead High-Protein Breakfast Sammies
- Maple Sage Chicken & Veggie Egg Bake
- Starbucks-Style Cheesy Egg Bites (High-Protein & Toddler-Friendly)
- Egg, Sausage & Crispy Cheese Breakfast Tacos
- Mini Gluten-Free Quiche Cups
- High-Protein Breakfast Burrito (Easy & Healthy)
Chicken Pesto Breakfast Burritos
Ingredients
- 1 tablespoon avocado oil or olive oil, plus more for crisping
- 1 (12-ounce) package fully cooked chicken breakfast sausage, diced
- ½ small yellow onion, diced (about ½ cup)
- 2 cups baby spinach, roughly chopped
- 6 large eggs
- 4 large egg whites
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup basil pesto, (like my Homemade Pesto recipe, or store-bought)
- ⅓ cup roasted red peppers, well drained, patted dry, and chopped
- ¾ cup shredded mozzarella, (about 3 oz.)
- 4 large burrito-size tortillas, (gluten-free or regular)
Instructions
Cook the sausage and veggies:
- Heat the avocado oil in a large skillet over medium heat.
- Add the chicken sausage and onion and cook, stirring occasionally, until the sausage is lightly browned and the onion has softened (about 4 to 5 minutes).
- Add the spinach and cook for another minute, just until wilted.
- Transfer the mixture to a plate.
Scramble the eggs:
- In a medium bowl, whisk together the eggs, egg whites, garlic powder, salt, and pepper.
- Using the same skillet that the sausage & veggie mixture, reduce the heat to medium-low and add a little more oil to the skillet, if needed.
- Pour in the eggs and cook, gently stirring, until just set but still soft (about 2 to 3 minutes). Remove from the heat. Note: if you're meal prepping the burritos, let the eggs and sausage mixture cool completely before assembling.
Prep the tortillas:
- Warm the tortillas according to package directions until soft and pliable.
- Spread about 1 tablespoon pesto down the center of each tortilla, leaving enough room around the edges to fold.
Assemble the burritos:
- Divide the eggs, sausage and spinach mixture, roasted red peppers, and mozzarella evenly among the tortillas.
- Fold in the sides, then tightly roll each tortilla into a burrito.
Crisp the burritos:
- Heat a small amount of avocado oil in a clean skillet over medium heat.
- Add the burritos seam-side down and cook for 1 to 2 minutes per side, until golden and lightly crisp.
To Serve, Store & Reheat:
- Serve warm, or let cool completely before wrapping and storing for meal prep. Enjoy!
- Meal prep and storage: Let the burritos cool completely before wrapping individually in parchment paper or foil. Store in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Reheating: For the best texture, reheat refrigerated burritos in a skillet until warmed through and crisp on the outside. If frozen, thaw overnight in the refrigerator before reheating.
Notes
- Dairy-free: Use dairy-free pesto and shredded cheese, or omit the cheese.
- Nut-free: Use pepitas or sunflower seeds instead of pine nuts in homemade pesto.
- More veggies: Add mushrooms or finely diced zucchini; sauté until excess moisture cooks off first.
- Sausage: Turkey breakfast sausage can be used in place of chicken sausage.
- Tortillas: Use regular or gluten-free burrito-size tortillas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
