High-Protein Breakfast Burritos with Turkey Sausage and Eggs

A delicious and easy high-protein breakfast burrito recipe made with eggs, low-carb wraps, spinach, and cooked turkey sausage

Course Breakfast

Cuisine Mexican

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 387kcal

Author Amee

5 Low-carb tortilla wraps *burrito-size *see notes for tortilla recommendations
10 large eggs
5 large egg whites *or ½ cup + 2 tbsp liquid egg whites
2 ½ cups crumbled precooked turkey sausage *I used Jimmy Dean brand (feel free to swap with cooked and crumbled pork sausage if you prefer that option
5 cups fresh baby spinach
salt and pepper to taste
olive oil spray for the pan
1 ¼ cup shredded or sliced cheese *optional: not included in calories and macros (cheddar, Monterey Jack, and Colby Jack are all great options)

Heat a large skillet over medium heat and spray with olive oil cooking spray
Add pre-cooked turkey sausage to the pan and cook until lightly browned, stirring often. Set aside to cool
In a medium-size bowl, whisk the whole eggs with the egg whites and set aside
Give the skillet another light spray with olive oil and add the baby spinach to the pan
Cook spinach, stirring constantly, until just wilted, cover and set aside to cool.
Spray another light coat of olive oil spray to the pan and pour in the eggs. Season with salt and pepper
Cook eggs, stirring often, until thickened and no liquid egg remains.
Allow eggs to cool to room temperature.
Lay out 5 burrito wraps. When all ingredients have cooled, start with the egg and spoon the eggs, evenly, in the middle of each wrap then top with sausage and spinach. If using cheese, top with cheese.
Roll up and tightly wrap each burrito in foil and place into a large meal prep container or freezer bag.
To reheat: remove the foil, wrap in a damp paper towel (be sure to wring out any excess water) and place it on a microwave-safe plate. Cover and heat in 30-second increments until done, about 1-2 minutes, flipping halfway. Make sure to check frequently so they don't overcook.
For a crispy tortilla, heat a cast-iron or non-stick skillet over medium-high heat. Toast the tortilla for about a minute on each side until lightly golden and crispy.

For the tortillas, I typically go for more nutrient-dense options with whole grains and/or high-fiber, such as Olé Xtreme Wellness High Fiber Low Carb Tortillas, Mission Carb Balance Soft Taco Flour Tortillas, or La Banderita Carb Counter Flour Tortillas. Macros for this recipe were calculated using Olé Xtreme Wellness Burrito-size tortillas.
Cheese is optional, but we love to add it in. Shredded Colby Jack, Monterey Jack, and sharp cheddar all work great with the flavors here. To save calories, buy ultra-thin-sliced cheese or have your grocery deli counter slice it very thin for you. The Sargento presliced ultra-thin cheddar is only 45 calories per slice.
To lower the fat content, feel free to use fewer whole eggs and more egg whites