These sausage and bacon breakfast burritos are a high-protein, freezer-friendly meal that lets you prep six servings in one session. Each burrito combines crispy bacon, seasoned chicken sausage, fluffy egg whites, and sharp cheddar in a warm flour tortilla.
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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.
Cool burritos completely, wrap individually in foil or plastic wrap, and refrigerate up to 4 days or freeze up to 3 weeks. Reheat from thawed in the microwave (2–3 min) or oven (12–15 min at 350°F).
Yes. Wrap cooled, fully assembled burritos individually in foil or plastic wrap and freeze up to 3 weeks. Reheat directly from frozen at 350°F for 12–15 minutes, or thaw overnight and microwave for 2–3 minutes.
Corn starch helps bind the egg whites and prevents excess moisture from making the tortillas soggy during storage and reheating.
Yes, but center-cut is leaner. Regular bacon will add more fat and calories; cook it to crispy, then drain on paper towels to minimize grease.
Wrap in a damp paper towel and microwave for 2–3 minutes from thawed, or 3–4 minutes from frozen. Alternatively, wrap in foil and warm in a 350°F oven for 12–15 minutes.
Yes. Double all ingredients to make 12 burritos. Cook sausage and bacon in batches if needed, and scramble the egg mixture in a large skillet to ensure even cooking.
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