With just five ingredients, these savory Pesto Freezer Breakfast Burritos are the perfect meal prep—and they’re dang delicious, too!
There’s a coffee shop I walk to at least once a week called Colectivo. It’s where I go to write, read, and escape the chaos that comes from being a dad of three. Not only do they serve some of the best coffee in Milwaukee, but their impressive breakfast and lunch menu keeps me hanging around longer than I probably should.
One of my faves is their pesto burrito. It’s stuffed with eggs, potatoes, and their freshly made pesto, which goes perfectly with their dark roast espresso. I’ve been meaning to make my own version for a while, and I finally got around to it. I’m not one for literally copying recipes, but I do find inspiration from them, and Colectivo’s burrito is no exception.
Since my kids were going to be eating them too, I ditched the potatoes for breakfast sausage—ground chicken sausage is my go-to because it’s both lean and flavorful. I also stick with store-bought pesto. That being said, when I have the foresight to plan ahead and my basil plants are overtaking the garden, I like to whip up my own pesto. Add some egg whites, beans, and spinach, and I’ve got a batch of burritos that’ll keep my kids full until lunch.
Oh, and I haven’t even gotten to the best part. They freeze beautifully. I can make a week’s worth of ready-to-go breakfasts, which translates to one less thing for me to do at 7 a.m. And yes, these burritos reheat like a dream. A quick zap in the microwave, and they taste just as good as the day I wrapped them.
White beans and pesto? Really?
Yes, I’m aware of how it sounds. Beans and pesto feel like a mismatch, at least on the surface. The thing is, I wanted to give these burritos a richness but without going full decadent—Colectivo’s pesto burrito uses a decent amount of provolone. I also wanted to sneak in extra fiber and protein for my three little minions. Normally, they hate beans, but when blended with the pesto? Let’s just say, I haven’t heard a complaint yet. Even better, the bean/pesto combo comes out so creamy, you won’t miss the cheese.
How do I store leftovers?
In case you forgot, these pesto freezer burritos are practically made for prepping ahead! Once wrapped tightly in plastic, they’ll be good for 2 to 3 months. However, if you’re planning to enjoy them sooner, the burritos should stay fresh in your fridge for up to 4 days. To reheat, unwrap the burrito from the plastic and zap it for 60-90 seconds, or 30-45 seconds if it’s been in the fridge.
Serving suggestions
These burritos are solid meals on their own. But if you’re building a breakfast spread, I’d recommend pairing them with something on the lighter side, Air-Fryer Breakfast Potatoes. They taste just like the ones at the diner, but minus the grease. Since the burritos are quite savory, add something sweet like this Fruit Salad Recipe. It only takes 20 minutes to make, and it offers a refreshing contrast—or for something more sippable, try a Blueberry Banana Smoothie.
Ingredients
- 8 ounces chicken breakfast sausage
- 1 cup liquid egg whites
- Salt and pepper
- 1/2 cup white beans drained and rinsed (116 grams)
- 2 tablespoons pesto of choice
- 4 burrito-sized tortilla wraps
- 1 cup spinach packed
Instructions
- Heat a large, nonstick skillet to medium heat and cook the breakfast sausage, breaking it up as it cooks, until golden brown, about 5-7 minutes. Transfer to a bowl.
- Turn the heat down to medium-low and pour the liquid egg whites, along with a pinch of salt and pepper, into the same pan, keeping the juices from the chicken in the pan to cook the egg whites in. Scramble, stirring frequently, until the egg whites just begin to set. Transfer to a bowl to let them cool and cook a little bit more.
- While the sausage and eggs cook, combine the white beans, pesto, and a pinch of salt and pepper in a small food processor (mine is a 3-cup) and blend until smooth and creamy, stopping to scrape down the sides as necessary.
To Assemble:
- Spread out a large piece of tinfoil onto your counter and lay one wrap down on top. Spread about 2 tablespoons of the white bean pesto in the center of it, followed by the spinach. Place 1/4 of the chicken in the middle of the wrap, and then 1/4 of the scrambled egg whites.
- Fold the long sides in first, making sure to hold them nice and tight, so that they overlap. Then, fold the shorter ends over the top, so the burrito is tightly sealed. Wrap VERY tightly in plastic wrap and store in the freezer for 2-3 months.
- To thaw: unwrap the burrito and place it onto a microwave-safe plate. Microwave until warmed through, about 60-90 seconds.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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