Healthy Breakfast Burritos

Start your busy mornings with a meal that feels both indulgent and nourishing, like these Healthy Breakfast Burritos. Loaded with fluffy scrambled eggs, a mix of fiber-rich black beans and bell peppers, melty cheese, and lean chicken sausage, they pack 37 grams of protein per serving. Make a batch on Sunday, and you’ll have grab-and-go breakfasts ready all week long.

Servings burritos

Prep Time 25

Cook Time 20

Total Time 45

Equipment

cutting board
knife
can opener
large bowl
fork or whisk
large pan(s)
spatula
paper towels

Ingredients

For the Chicken Sausage:

1 lb spicy italian chicken sausage *
¼ tsp smoked paprika (optional)

For the Black Bean Mixture:

1 tbsp olive oil
1 green bell pepper finely diced
½ small yellow onion finely diced
2-3 garlic cloves minced
1 can black beans (15oz), drained & rinsed
½ cup salsa
½ tsp cumin
kosher salt to taste

For the Eggs:

12 large eggs
kosher salt & black pepper to taste
1 tbsp unsalted butter

For the Breakfast Burritos:

7 burrito-sized flour tortillas (10")**
6 oz shredded mexican-blend cheese
1 tbsp olive oil divided

Instructions

For the Chicken Sausage:

Bring a large pan to medium heat. If using chicken sausage, add a light amount of oil to the pan. If using pork sausage, you can skip the oil. Then, add the sausage, season with smoked paprika if using, break apart with your spatula and continue cooking until browned and done through. Remove from pan and set aside.
1 lb spicy italian chicken sausage, ¼ tsp smoked paprika

For the Black Bean Mixture:

Return pan to medium heat and add oil. Then, add onion, bell pepper & kosher salt. Sauté, stirring occasionally, until the onion is starting to turn translucent and tender, about 4 minutes. Add in garlic, stir, and cook for 1 more minute.
1 tbsp olive oil, 1 green bell pepper, ½ small yellow onion, 2-3 garlic cloves
Then, add in the black beans, salsa, cumin and more kosher salt to taste. Stir, then use the back of your spatula to smush some of the black beans -- they don't have to all be mashed though. Allow it to cook for a minute or two longer, until the beans are warm. Remove from pan and set aside.
1 can black beans, ½ cup salsa, ½ tsp cumin, kosher salt

For the Eggs:

Add eggs to a large bowl and beat them with a fork until combined.
12 large eggs
Bring a large pan to medium heat and add butter. Once melted, add the eggs and season with kosher salt & black pepper. Stir constantly with a spatula until the eggs are just set, about 2-3 minutes. Remove from pan and set aside.
1 tbsp unsalted butter, kosher salt & black pepper

For the Breakfast Burritos:

It's important to warm up your tortillas before rolling the burritos so that they don't break. I recommend doing this one at a time, to ensure that they stay warm. Wrap your tortilla in a damp paper towel and microwave for about 30 seconds.
7 burrito-sized flour tortillas
Place the cheese in a line down the center of your warm tortilla, then layer on the scrambled eggs, chicken sausage and black bean mixture. Press down on the top to flatten it a bit, then fold in the sides and roll tightly from the bottom up to form a burrito. Repeat with remaining tortillas.
6 oz shredded mexican-blend cheese
Bring a large pan to medium heat and add ½ tbsp of oil. Once hot, add half of the breakfast burritos seam-side-down and cook until golden on each side, about 2 minutes per side. Remove from pan, add the remaining ½ tbsp of oil, and repeat the process with the rest of the burritos.
1 tbsp olive oil
Cut breakfast burritos in half and enjoy! See body of blog post above for instructions on how to freeze and re-heat these.

Video

Notes

*NOTE: For this recipe, we're using raw, not pre-cooked chicken sausage. I typically use the links found at the Whole Food's meat counter, but some brands also sell it pre-packaged. then, I just remove the casings before using in the recipe. If you can find it already ground up in a brick, that's even better! Feel free to use pork sausage if you can't find chicken sausage.

**NOTE: I use these white flour tortillas from Maria & Ricardo's, but feel free to use a gluten free or grain free tortilla as long as it's roughly 10" in diameter.

NUTRITION INFORMATION: The nutrition info listed below is an estimate per breakfast burrito, assuming that you get 7 total burritos out of this recipe. It may vary depending on what brand of tortillas and chicken sausage you use.

Calories: 614kcal

Course: Breakfast

Cuisine: Mexican

Keyword: Black Beans, Breakfast, Cheese, Chicken Sausage, Eggs, Meal Prep, Mexican, Salsa, Savory Breakfast, Tortillas

Nutrition