Egg White Breakfast Burritos
Warm flour tortillas filled with seasoned egg whites, browned turkey sausage, sautéed peppers, and melted cheddar, then toasted until lightly crisp.
Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 12 ounces turkey sausage
- 2 medium bell peppers
- 1 tablespoon olive oil
- 2 cups egg whites
- 1 cup cheddar cheese
- 4 10-inch flour tortillas
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
Cooking instructions
- Remove the turkey sausage from its casing, if needed. Heat a large nonstick skillet over medium heat and cook the sausage, breaking it into small pieces, until browned and it reaches 165°F (74°C) in the center, about 8 to 10 minutes. Transfer to a plate. (about 10 min) — Medium heat; 165°F (74°C)
- Slice the peppers into thin strips. Add the olive oil to the skillet, then sauté the peppers with half of the salt and pepper until crisp-tender, about 4 minutes. Transfer them to the plate with the sausage. (about 4 min) — Medium heat
- Whisk the egg whites with the remaining salt and pepper and the garlic powder. Reduce the skillet heat to medium-low, add the egg whites, and gently stir until set and no liquid remains, about 3 to 4 minutes. (about 4 min) — Medium-low heat
- Warm the tortillas briefly in the skillet or microwave until flexible. Divide the egg whites, sausage, peppers, and cheese among the tortillas, placing the filling slightly below the center. Fold in the sides, roll tightly from the bottom, and place seam-side down. (about 2 min)
- Return the burritos to the dry skillet seam-side down. Toast until golden and lightly crisp, about 2 minutes per side. Serve hot. (about 4 min) — Medium heat