Healthy Breakfast Burrito

4 people
Prep Time
15 minutes
Cook Time
15 minutes


  • 4 ounces Cubed Red Potatoes
  • 4 Chicken Sausages
  • Half a Cup Diced Yellow Onion
  • 0.5 cup Diced Red Bell Pepper
  • 2 cups Chopped Spinach
  • 4 Large Eggs
  • 8 Egg Whites
  • 1 tsp Garlic Powder
  • 0.5 tsp Onion Powder
  • Salt and Pepper to taste
  • 4 Large Tortillas


  1. In a large skillet sprayed with nonstick cooking spray, sauté potatoes for about 3-5 and until they are softening. Chop chicken sausage and add it with onion and bell pepper to the skillet. Continue to cook for a minute or two and then add in spinach. Once veggies are tender and sausage is browned, add eggs, egg whites and seasonings.

  2. Fill tortillas evenly with 1/4 of the egg mixture and any other toppings you prefer. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.

  3. Spray cleaned skillet with cooking spray and set the heat to medium. When the skillet is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

  4. Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won’t be as crisp as they are fresh out of the pan, but they reheat well.)

Molly Walsh

Molly Walsh

Writer and expert

Molly graduated from the London School of Economics in 2019. In her spare time you can probably find her golfing or trying to be inventive in the kitchen.

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