In a large skillet over medium heat, add the chicken breakfast sausage. Cook until browned and fully cooked through, breaking it apart with a spatula as it cooks, about 5–7 minutes.
Once the sausage is cooked, pour in the liquid egg whites. Season with salt and pepper. Stir continuously until the egg whites are fully cooked and fluffy, about 3–4 minutes.
Add the drained white beans and chopped spinach to the skillet. Stir until the spinach is wilted and the beans are heated through, about 2 minutes.
Remove the skillet from the heat and stir in the pesto until everything is evenly coated.
Lay out the burrito-sized tortillas on a clean surface. Divide the filling evenly among the tortillas, placing it in the center of each. Fold in the sides and roll tightly from the bottom.
Wrap each burrito in plastic wrap or aluminum foil, then place them in freezer bags or airtight containers. Label and store in the freezer for up to three months.
