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plate holding one breakfast burrito smothered in green chile sauce, with a corner open and two more on a platter in the backgrond

Egg White Green Chile Breakfast Burrito

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5 from 1 review

Green Chile Breakfast Burritos are a healthy and flavorful breakfast option that can be prepared quickly and easily. Flour tortillas are stuffed with turkey sausage, green onion, and light and fluffy scrambled egg whites. To top it off, the burritos are smothered with tasty green chile enchilada sauce and grated cheese. Try this delicious meal for a morning that you won’t soon forget!

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 minutes
  • Yield: 2 servings 1x



(See substitutions and possible additions in the Notes section below.)

  • 3 cooked turkey breakfast sausage links
  • 3 to 4 green onions (depending on size), chopped (white, light and some of the dark green portion)
  • 3/4 cup egg whites (from 6 to 8 large eggs)
  • 1 cup green chile enchilada sauce (canned, jarred or homemade)
  • Juice from 1/2 lime
  • 2 (8 or 9 inch) flour tortillas, white or whole wheat
  • 1/2 cup grated Cheddar-Jack cheese
  • Sour cream or la crema, for garnish (optional)


  1. Slice the sausage in half lengthwise, then slice into 1/4-inch slices. 
  2. Spray a nonstick skillet with cooking spray and heat over medium heat. Add sliced sausage and cook, stirring occasionally, until beginning to brown, around 4 minutes.
  3. Set aside 1 tablespoon of chopped green onions (for garnish); add remainder to the sausage. Cook, stirring occasionally, until onions begin to soften and sausage is fully browned, another 4 to 5 minutes..
  4. Add egg whites and cook, stirring occasionally, until fully cooked.
  5. While the eggs are cooking, place the enchilada sauce in a small saucepan. Stir in lime juice and bring to a low boil, stirring occasionally.
  6. Microwave tortillas for 10 to 15 seconds, just until warm. Divide egg mixture evenly between tortillas and roll up (see step-by-step rolling instructions in blog post.)  collage of 4 photos showing how to roll a burrito
  7. Place each rolled burrito, seam side down, on a dinner plate. Top with generous amount of sauce; sprinkle with grated cheese and freshly ground pepper. Garnish with sour cream (if using) and chopped green onion. Serve immediately.



  • Breakfast turkey sausage links – use turkey patties, cooked pork sausage links or bacon bits
  • Green onions – use chopped yellow onion, red onion, or shallots
  • Egg whites – use whole eggs or a mixture of eggs + whites
  • Green chile enchilada sauce – substitute prepared red enchilada sauce
  • Cheddar-Jack cheese – use just Cheddar cheese

Possible additions (to the filling):

  • Black beans
  • Chopped red onion
  • Chopped bell pepper
  • Chopped jalapeño pepper
  • More green chiles
  • More cheese
  • Cilantro
  • Parsley
  • Chives

  • Author: Lee Clayton Roper
  • Category: breakfast, quick and easy
  • Method: stovetop
  • Cuisine: Tex-Mex


  • Serving Size: 1 burrito
  • Calories: 505
  • Sugar: 7.8 g
  • Sodium: 1850.3 mg
  • Fat: 26.7 g
  • Saturated Fat: 10.4 g
  • Carbohydrates: 32 g
  • Fiber: 7.2 g
  • Protein: 32.8 g
  • Cholesterol: 122.3 mg