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Hatch Green Chile Breakfast Burritos with Sausage

These green chile breakfast burritos feature lean sausage, scrambled eggs, light cheddar, black beans, and zesty hatch green chiles wrapped in low-carb tortillas. They’re flavorful, easy to make, and freezer-friendly –perfect for a quick, convenient, high-protein breakfast with 30 grams of protein per burrito. 

a stacked sliced breakfast burrito next to a dish of salsa verde

If two food groups could keep me happy forever, they would undoubtedly be breakfast and burritos. So, it’s no surprise I’m a big fan of breakfast burritos! The marriage of breakfast ingredients folded conveniently into a handheld tortilla opens a world of delicious possibilities! 

Case in point: these DELICIOUS hatch green chile breakfast burritos. They’re loaded with turkey sausage, fluffy eggs, melted cheese, black beans, and a touch of that irresistible hatch green chile heat (you can do mild or hot). 

Between the high-protein breakfast goodies and the choice of using low-carb tortillas, these burritos are a powerhouse of protein –because, let’s face it, a protein-packed breakfast not only fuels your morning but sets a positive vibe for the entire day. Let’s roll up these delicious high-protein breakfast burritos together!

Why you’ll love this recipe

  • High protein. These breakfast burritos are a protein haven thanks to the combination of turkey sausage, eggs, and black beans.
  • Low carb. Wrapped in low-carb tortillas, these burritos suit those mindful of their carb intake and are high in fiber.
  • Customizable. You can tailor the recipe with your preferred fillings, toppings, tortillas, and so on.
  • Quick and convenient. Whip up a delicious batch of burritos in no time to enjoy now or freeze for later. 
  • Southwestern flair. Courtesy of the iconic hatch green chiles!

Ingredients you’ll need

ingredients for green chile breakfast burritos measured out on a counter
  • Sausage. I used turkey sausage, but feel free to use pork sausage or chorizo. Or, make homemade lean beef sausage by seasoning ground beef (or any lean ground meat) with a sausage seasoning blend.  Regardless, sausage adds about 5 grams of protein per burrito. 
  • Eggs. Select the freshest eggs you can get your hands on for the fluffiest scrambled egg filling.  A large egg typically contains around 6-7 grams of protein. 
  • Egg whites. Although egg whites are optional, it’s a great way to add a few more grams of protein to each burrito without increasing the calorie/fat content too much. 
  • Black beans. These are a great fiber and plant-based protein source with a mild flavor and creamy texture that tastes great with sausage, eggs, and cheese in a burrito.
  • Hatch green chiles. Hatch green chiles have a distinct, mildly spicy, somewhat smokey taste that just screams Southwestern flavor. As a burrito filling, a little goes a long way, so you’ll only need a 4-ounce can.
  • Cheddar cheese. I used light cheddar cheese grated fresh from the block, but you can use pre-shredded cheese to make it easier. Just know that freshly grated cheese tends to be more flavorful and melt more smoothly.
  • Low-carb tortillas. Select your favorite low-carb tortillas. Mission Carb Balance, Ole Xtreme Wellness High-Fiber Tortillas, Tumaro’s Carb Wise Wraps, and La Banderita Carb Counter Tortillas are excellent options.
  • Optional toppings. I like smothering these burritos in green chile salsa or green chile sauce and topping them with fresh cilantro (see below for more tasty topping ideas). 

How to make the best high protein breakfast burritos

collage photo of cooked sausage in a skillet, whisked eggs, cooked eggs in a skillet, and sausage and egg mixture combined

Step 1: Cook sausage. Heat a large skillet on medium heat. Add the sausage and cook until lightly browned and no longer pink. Transfer the sausage to a bowl, cover, and set it aside.  

Step 2: Scramble eggs. Whisk the eggs and egg whites until combined. Spray the skillet with olive oil (or avocado oil) spray, pour in the eggs, and cook them on low heat until your desired consistency is achieved. 

Step 3: Combine. Return the sausage to the skillet and stir until combined with the green chiles and eggs. Turn off the heat and set the skillet aside. 

Step 4: Layer filings. Spoon the sausage egg mixture evenly onto the center of each tortilla. Divide the black beans and hatch green chiles evenly on top, then top with the shredded cheese. *You can also stir the cheese and beans into the mixture if preferred.

burrito fillings on top of a tortilla

Step 5: Roll it up. Fold the left and right sides of the tortilla toward the center, covering the fillings. Then, take the bottom edge, fold it over the fillings, and begin rolling from the bottom, keeping it tight and tucking in the sides as you roll upward.

a rolled burrito on a cutting board

Step 6: Heat and serve. Heat a heavy-bottomed skillet on medium and place a burrito in the pan seam side down. Let it sit until the tortilla has some golden brown markings, then flip and repeat on the other side. If desired, top with green chile salsa and your favorite toppings, and enjoy!

a burrito toasted in a cast iron skillet

Recipe tips

  • Fluffy scrambled eggs. To achieve light, fluffy scrambled eggs, it’s important that your eggs are fresh and that you whisk them vigorously for about 60 seconds or until bubbles form. 
  • Warm the tortillas. To make the tortillas easier to roll, warm them slightly before assembling. This will make them more pliable and less prone to cracking. 
  • Meal prep. To prep breakfast burritos ahead, after assembly, wrap each burrito individually in aluminum foil. Place the wrapped burritos in an airtight container and store them in the fridge or freezer until you’re ready to eat. 
  • Air fryer instructions. You can also heat these burritos in the air fryer. Simply place one unwrapped burrito in the 350°F preheated air fryer basket and heat it for 5-8 minutes, flipping it halfway through. You may need to add a few extra minutes to the cooking time for frozen burritos. For the best texture, thaw the burritos in the refrigerator overnight before heating.
an open-faced sliced burrito on a plate with fillings showing

Variations

  • Vegetarian breakfast burritos – To make vegetarian high-protein breakfast burritos, you can omit the sausage entirely or substitute the sausage with a plant-based alternative, such as vegetarian sausage crumbles. Or, combine the black beans with sautéed vegetables like bell peppers, onions, and zucchini seasoned with cumin and chili powder for a flavorful, plant-based alternative.
  • Gluten-free breakfast burritos – To make this recipe gluten-free, substitute your favorite gluten-free tortilla, ensure the rest of the ingredients are gluten-free, and you’re good to go. Brands like Siete Family Foods, Mission Foods, and La Tortilla Factory offer various gluten-free tortilla options. 
  • Optional extras – Bulk up your burritos with add-ins like sauteed baby spinach, rice (cilantro or Spanish rice would be great here), or pickled jalapeños. Sour cream and avocado also work, but I don’t recommend adding them if you’re preparing these to store for later. 

Storing & Freezing

Storing: To store leftover hatch green chile breakfast burritos, let them cool to room temperature, then transfer them to an airtight container and refrigerate for 3-4 days. 
Freezing: Or freeze the burritos in a freezer-safe container for 2-3 months. When ready to enjoy them, thaw the burritos in the refrigerator overnight and then reheat them in the oven, air fryer, or microwave.

FAQ

Are breakfast burritos good for protein?

Absolutely! Breakfast burritos can be an excellent source of protein, especially when filled with turkey sausage, eggs, black beans, and cheese! These components offer a balanced, satisfying, and protein-packed way to start the day!

How do you serve breakfast burritos?

These high-protein breakfast burritos can be served with a variety of your preferred toppings and sides. As for toppings, I like drizzling green chile salsa over the top. However, creamy avocado, guacamole, red salsa, pico de gallo, cilantro, chopped tomatoes, sour cream, hot sauce, or high-protein Greek yogurt would also be great!

As for sides, consider pairing your burrito with fresh fruit, hash browns, breakfast potatoes, skillet sweet potatoes, or a simple mixed green salad for a light and refreshing element.

More high protein savory breakfast recipes

If you love this protein-packed burrito recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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Stacked egg, cheese, and sausage breakfast burritos with green chiles on a plate next to fresh cilantro sprigs and green salsa
close up of a breakfast burrito slice in half and stacked with the inside showing sprinkled with fresh cilantro

Green Chile Breakfast Burritos

An easy freezer-friendly recipe for breakfast burritos made with ground turkey (or pork) sausage, eggs, hatch green chiles, black beans, and light cheddar cheese.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: Mexican
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 274kcal
Author: Amee

Equipment

  • Large skillet

Ingredients

  • 16 oz turkey sausage pork sausage and chorizo work here, too
  • 8 large eggs
  • ¾ cup egg whites *optional for an added protein boost
  • 4 oz can diced hatch green chiles hot or mild
  • 15 oz canned black beans rinsed and drained
  • 8 oz light cheddar cheese freshly grated from block (or cheese of choice)
  • 8 low carb flour tortillas burrito size
  • avocado oil or olive oil cooking spray
  • Optional: Green chile salsa or green chile sauce and chopped fresh cilantro for serving

Instructions

  • Heat the skillet on medium and add turkey sausage. Cook until lightly browned, then remove and set aside.
  • Whisk the eggs and egg whites (if using) together until combined. Spray the skillet with olive oil (or avocado oil) spray and cook the eggs on low heat until desired consistency is achieved. Stir the sausage, chiles, and eggs together until combined. Turn off the heat and set aside.
  • Now you're ready to assemble the burritos. Spoon the sausage egg mixture, evenly, into the center of each tortilla. Top with several spoonfuls of black beans on top, using up all the beans. Then top with shredded cheese and roll up to seal.
  • When ready to eat, heat a skillet (cast iron preferred) on medium and place the burrito into the pan. Let sit for 1-2 minutes until the burrito has some golden brown markings. Flip onto the other side and repeat. Top with green chile salsa, if desired, and your favorite toppings.

Notes

 
  • Fluffy scrambled eggs. To achieve light, fluffy scrambled eggs, it’s important that your eggs are fresh and that you whisk them vigorously for about 60 seconds or until bubbles form. 
  • Optional add-ins: Sauteed baby spinach, rice (cilantro or Spanish rice would be great here), and pickled or sautéed jalapeños.
  • Warm the tortillas. To make the tortillas easier to roll, warm them slightly before assembling. This will make them more pliable and less prone to cracking. 
  • Meal prep. To prep breakfast burritos ahead, after assembly, wrap each burrito individually in aluminum foil. Place the wrapped burritos in an airtight container and store them in the fridge or freezer until you’re ready to eat. 
  • Air fryer instructions. You can also heat these burritos in the air fryer. Simply place one unwrapped burrito in the 350°F preheated air fryer basket and heat it for 5-8 minutes, flipping it halfway through. You may need to add a few extra minutes to the cooking time for frozen burritos. For the best texture, thaw the burritos in the refrigerator overnight before heating.

Nutrition

Calories: 274kcal | Carbohydrates: 11g | Protein: 30g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 234mg | Sodium: 886mg | Potassium: 453mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 391IU | Vitamin C: 8mg | Calcium: 183mg | Iron: 3mg
Tried this recipe?Mention @ameecooks or tag #ameecooks!
Amee Livingston
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