Description
A hearty breakfast burrito filled with fluffy eggs and egg whites, lean turkey sausage, black beans, spinach, bell pepper, cheddar, and salsa.
Ingredients
6 large burrito-size whole-wheat tortillas
8 large eggs
1 cup liquid egg whites
12 oz lean turkey breakfast sausage
1 (15 oz) can black beans, drained and rinsed
1 red bell pepper, diced
2 cups baby spinach
1 cup shredded reduced-fat cheddar cheese
½ cup salsa
1 teaspoon olive oil
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
Salt and black pepper to taste
Instructions
1. Drain and rinse the beans. Dice the pepper and whisk the eggs, egg whites, garlic powder, salt, and pepper.
2. Heat olive oil over medium heat. Brown the turkey sausage until fully cooked, then transfer it to a plate.
3. Cook the bell pepper for about 3 minutes. Add spinach and stir until wilted.
4. Reduce heat slightly and scramble the eggs until softly set with no runny liquid.
5. Fold the sausage and vegetables into the eggs.
6. Divide the egg mixture, black beans, cheddar, and salsa among six warmed tortillas.
7. Fold in the sides and roll each tortilla tightly.
8. If desired, toast seam-side down in a dry skillet for 1–2 minutes per side.
9. Serve immediately or cool promptly before storing.
Notes
Drain wet ingredients thoroughly to prevent soggy burritos.
Avoid overcooking the eggs because they will firm further when reheated.
Refrigerate wrapped burritos promptly and use within 3–4 days.
For freezing, wrap cooled burritos individually and freeze for about 2–3 months for best texture.
Reheat until the center reaches 165°F.
Nutrition
- Serving Size: 1 large burrito
- Calories: 520 kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12.5g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 38g
- Cholesterol: 300mg