Pesto Freezer Breakfast Burritos

Heat a large, nonstick skillet to medium heat and cook breakfast sausage, breaking up as it cooks, until golden brown, about 5–7 minutes. Transfer to a bowl.

Turn heat down to medium low and, in the same pan, pour liquid egg whites and a pinch of salt and pepper, keeping the juices from the chicken in the pan to cook the egg whites in. Scramble, stirring frequently, until egg whites just begin to set. Transfer to a bowl to let them cool and cook a little bit more from residual heat.

While the sausage and eggs cook, combine white beans, pesto and a pinch of salt and pepper in a small food processor (mine is 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 flatbread down on top. Spread about 2 tablespoons of the 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 night and tight, so that they overlap. Then, fold the shorter ends over 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 onto a microwave-safe plate. Microwave until warmed through, about 60–90 seconds.