Chicken Sausage Breakfast Burrito
Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 1
Serving Size:
Macros Per Serving: 375 calories | 42g protein | 24g carbohydrates | g sugar | g fiber | 17g fat
Behind the Recipe
This is built for a fast breakfast that still feels filling. Cooking the chicken sausage first leaves just enough rendered fat in the skillet for the egg whites, so there is no need to add butter or oil.
Ingredients
- 1 Mission Carb Balance Soft Taco Flour Tortilla
- 3/4 cup Simple Truth Liquid Egg Whites
- 3 Amylu Breakfast Time Mini Chicken Sausage Links, sliced
- 2 tablespoons reduced-fat shredded cheddar cheese
- 1 Kirkland Signature guacamole mini cup, 70 grams
- Salt and black pepper, to taste
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Instructions
- Heat a nonstick skillet over medium heat.
- Add the sliced chicken sausage and cook until warmed through and lightly browned.
- Leave the sausage and any rendered fat in the skillet. Pour in the liquid egg whites, season with salt and pepper, and scramble until just set.
- Sprinkle the reduced-fat cheddar over the eggs and allow it to melt.
- Warm the tortilla just until soft and pliable.
- Fill the tortilla with the sausage-and-egg mixture, add the full guacamole cup, fold into a burrito, and serve immediately.
40/400 Notes
- Cook the sausage first so its rendered fat lightly coats the skillet and no added cooking oil is needed.
- Warm the Carb Balance tortilla only until pliable to reduce the chance of tearing.
- Nutrition is approximate and may vary by tortilla, cheese, sausage, and guacamole package.
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