The Ultimate Healthy Breakfast Burritos

These Ultimate Healthy Breakfast Burritos are made with sauteed veggies, turkey sausage, hash browns, eggs, egg whites, cheese, and salsa. Each burrito is only 150 calories with 13g of protein! They're great for meal-prep and freezer friendly.













  • 16 Xtreme Wellness High Fiber Tortillas*
  • 1 green pepper, finely diced
  • 1 red pepper, finely diced
  • 1 onion, finely diced
  • 1 lb. Jennie-O 93% Lean Turkey Sausage
  • ½ tsp oregano
  • ½ tsp red chili flakes
  • 3 C frozen cubed hash browns
  • 3 eggs
  • ⅔ C liquid egg whites
  • 1 tsp Everything But The Bagel seasoning (optional)
  • 1 bunch cilantro, chopped
  • 1 C reduced fat shredded Mexican-style cheese
  • 1 C salsa


  1. Set out a very large mixing bowl next to the stove and pull out the frozen hash browns to thaw slightly. In a glass measuring cup, whisk together the eggs, egg whites, and Everything seasoning.
  2. Heat a large skillet to medium-high heat and spray with cooking spray. Saute the green pepper, red pepper, and onion until soft and fragrant, about 5-7 minutes. When finished, add to the mixing bowl.
  3. Respray the pan and add the turkey sausage. Mince, season with oregano and red chili flakes, and brown until no longer pink, about 5 minutes. When finished, use a slotted spoon to add the meat to the mixing bowl, but DO NOT DRAIN the oils and juices from the pan.
  4. Add the hash browns straight to the hot skillet in the oils and pan fry until cooked and crispy, about 10 minutes. To avoid boiling the potatoes or having them turn out mushy, toss them around the pan often. Season with salt and pepper to taste. When finished, add to the large mixing bowl.
  5. Give the egg mixture a quick whisk, then add to the hot skillet. Scramble the eggs how you like them, then remove from the heat and add to the large mixing bowl.
  6. By now, your mixing bowl should have the sauteed veggies, seasoned sausage, crispy hash browns, and scrambled eggs. Gently fold in the cilantro and toss everything until well combined.
  7. To make the burritos, portion out ½ cup of the burrito filling onto the center of a tortilla, then top with 1 tablespoon of cheese and 1 tablespoon of salsa. Roll the burrito with both ends closed**, then wrap in aluminum foil. Repeat with each tortilla. You should end up with exactly 16 burritos.


*See blog post for gluten-free substitutions.

**Click here for a 30 second tutorial for how to wrap a burrito with both ends closed!

Nutrition facts are a calculated estimate of one burrito, including the cheese and salsa.


Serving: 1 burrito / Calories: 152 / Fat: 5.6g / Saturated Fat: 1.5g / Sodium: 555mg / Carbohydrates: 23.3g / Fiber: 12.5g / Sugar: 0.9g / Protein: 12.8g

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