Kale/Apple/Bacon and Egg White Breakfast Burrito

Georgia Grown


  • 8 Whole wheat tortillas
  • 4 Slices thick cut bacon, diced
  • 1 Cup diced onion
  • 6 Cups chopped kale
  • 2 Cups diced apple, skin on
  • 2 Cups grated Monterey jack cheese
  • 1 Pint egg whites
  • Salt & pepper
  • Hot sauce


  1. In a large skillet, cook bacon over medium high heat until crisp. Drain and reserve grease.
  2. Add onion to bacon mixing together, cooking until onions are translucent. Add kale to skillet, mixing in and cooking until kale is slightly wilted.
  3. Add apple to skillet, season with salt and pepper and cook until apples are tender.
  4. Remove mixture from pan and set aside.
  5. Add about 2 tablespoons of reserved bacon grease to pan. Lower heat to medium. Add egg whites to skillet and cook, stirring gently until white curds form. Season with salt & pepper.
  6. Fold kale mixture into cooked egg whites.

For assembly

  1. Lay tortillas out on cutting board, scoop ½ cup of mixture onto lower third of tortilla.
  2. Sprinkle mixture with 2 tablespoons cheese and desired amount of hot sauce.
  3. Fold bottom of tortilla over mixture, tightening filling as you roll. Fold both sides in and continue rolling. Your burrito should be compact and tight.
  4. Brown lightly in a skillet with a little butter or oil. Enjoy.

Wrap remaining burritos in plastic wrap and freeze. Serves 8.