Chicken Pesto Breakfast Burritos
Savory, protein-packed breakfast burritos with fluffy eggs, chicken sausage, basil pesto, roasted red peppers, spinach, and melty mozzarella. Make a batch ahead for an easy grab-and-go breakfast or lunch whenever you need!
Servings 4 burritos
Calories 480kcal
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
Swaps & Substitutions:
- 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
Fiber: 3g | Calories: 480kcal | Fat: 26g | Protein: 32g | Carbohydrates: 30g