Green Chile Breakfast Burritos

close up of a breakfast burrito slice in half and stacked with the inside showing sprinkled with fresh cilantro

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.

Course Breakfast

Cuisine Mexican

Prep Time 15

Total Time 15

Servings

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