Mediterranean Breakfast Burritos

Ingredients

Chicken Sausage

• 1 lb chicken breast or ground chicken

• 1 tbsp maple syrup

• 1 tsp avocado oil

• 1 tsp dried oregano

• 1/2 tsp dried basil

• 1/2 tsp dried sage

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp smoked paprika

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 1/4 tsp red pepper flakes

Burritos

• 5 eggs

• 1 3/4 cup egg whites

• 1 cup spinach, chopped

• 1 cup crumbled feta cheese

• 1/3 cup sundried tomatoes, drained

• 6 gluten free burrito tortillas* (I use Coyotas)

Instructions

1. Heat a large skillet over medium heat. Add the ground chicken breast and seasonings. Cook, breaking it up with a spatula, until fully cooked and slightly browned, about 7–8 minutes. Remove from the pan and set aside.

2. In the same pan, add the chopped spinach and cook for about 1 minute, just until wilted.

3. Reduce the heat to low. In a bowl, whisk together the egg whites and whole eggs, then pour into the skillet. Cook, stirring gently, until the eggs are just set.

4. Remove from heat and stir in the crumbled feta cheese, sundried tomatoes, and cooked chicken.

5. Warm the tortillas slightly to make them pliable, then divide the egg mixture evenly among them.

6. Roll into burritos by folding in the sides and rolling tightly from the bottom up. Serve immediately or wrap individually in foil for meal prep.

7. Warm the tortillas, then assemble with sausage, eggs, vegetables, and cheese. Wrap tightly. Store in the fridge for 3-4 days or freeze for up to 1 month.

8. To reheat:

   • From frozen: place in the oven at 350º for 40 minutes.

   • From thawed: place in the oven at 350º for 20 minutes.

Serves: 6 Time: 35 minutes Calories: 315 Protein: 38g Carbs: 10g Fat: 13g