Sausage and Bacon Breakfast Burritos

Dice the bacon into small pieces.

Add the diced bacon to a large pan over high heat and cook until crispy.

Remove the crispy bacon from the pan and set it aside on a paper towel to drain. Wipe any excess grease from the pan.

If your chicken sausages have casings, remove them. Dice the sausage into small, bite-sized pieces.

Add the diced sausage to the same pan and cook until browned.

Stir in the honey (or maple syrup) and cook for another minute until the sausage is lightly glazed. Remove from the pan and set aside.

In a medium microwave-safe bowl, add the corn starch. Pour in a small amount of the liquid egg whites and whisk to create a smooth slurry with no lumps.

Add the rest of the egg whites, shredded cheddar cheese, salt, pepper, and garlic powder to the bowl. Whisk until everything is well combined.

Microwave the egg mixture in 45-second intervals. After each interval, remove the bowl, scrape down the sides, and mix thoroughly.

Continue microwaving and stirring until the eggs are mostly firmed up but still slightly wet. They will continue to cook from residual heat. Fluff with a fork.

To assemble, lay a tortilla flat. Spread about a tablespoon of Greek yogurt or sour cream down the center.

Top with a portion of the cooked sausage, scrambled eggs, and crispy bacon.

Drizzle with your favorite hot sauce, if desired.

Fold in the sides of the tortilla and roll it up tightly to form a burrito.

Optional: For a crispy exterior, you can toast the burritos in a clean, dry pan over medium heat for 1-2 minutes per side until golden brown.