I whipped up these breakfast burritos to freeze so I could have them on hand for whenever the mood strikes. I love savory breakfast options and this packs a punch without a lot of work. I wanted them to be a smart portion and healthier than fast-food breakfast so I opted for turkey sausage, getting a veggie in there, and mostly eggwhites.
1 cup egg beaters
8 oz turkey breakfast sausage
2 cups arugula or spinach
8 oz shredded cheddar cheese
6 wheat tortillas, 8″
Heat a medium skillet to medium high heat, then fry the sausage. Once cooked, let it cool.
Whisk together the egg beaters and eggs, then cook in a large skillet over medium low heat. Once cooked, let it cool.
Assemble the burritos with greens, eggs, sausage, and cheese.
Fold the sides in and roll the burrito closed. Then wrap in plastic wrap to freeze.
To eat, defrost in the fridge overnight, or microwave on defrost for 1 minute. Toast in the oven or toaster oven.
The arugula is a big flavor. I might use spinach next time.
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