Description
These High Protein Breakfast Burritos are a delicious and nutritious way to start your day. Packed with ground turkey, eggs, veggies, and optional cheddar cheese, they offer a satisfying balance of protein and flavor wrapped in warm, pliable tortillas. Perfect for meal prep, they can be stored in the fridge or freezer and reheated quickly for a convenient breakfast option.
Ingredients
Scale
Meat and Seasonings
- Oil, for cooking
- 1 lb ground turkey
- 1 teaspoon maple syrup
- 1 teaspoon ground sage
- 1 teaspoon salt, divided
- ½ teaspoon garlic powder
- ½ teaspoon thyme
- ½ teaspoon black pepper, plus more to taste
Vegetables
- ⅓ cup diced onion
- ⅓ cup diced red bell pepper
Egg Mixture
- 8 eggs
- ½ cup shredded cheddar cheese, optional
Assembly
- 6 large tortillas (10-inch burrito size)
Instructions
- Brown: Heat oil in a medium pan over medium heat. Add the ground turkey, stirring to break up and crumble. Add the maple syrup, sage, ½ teaspoon of the salt, black pepper, garlic powder, and thyme to the meat. Mix it with a spatula, breaking the meat into smaller pieces. Cook until the meat is lightly browned, about 6-8 minutes. Remove from the pan and place in a large bowl.
- Sauté: Add a little more oil to the pan. Add the diced onions and red bell pepper and sauté for 3-4 minutes, or until just tender.
- Cook: While the vegetables cook, whisk the eggs with the remaining ½ teaspoon salt and a pinch of black pepper in a medium bowl. Pour the whisked eggs into the skillet with the cooked vegetables. Push the eggs around with a spatula as they scramble. Cook until the eggs are set, about 3-5 minutes.
- Combine: Transfer the scrambled eggs and vegetables to the bowl with the browned ground turkey. Add the shredded cheddar cheese if using, and fold everything together until well combined. Let the mixture cool for 10 minutes.
- Prep: To make the tortillas pliable, cover them with a damp paper towel and heat in the microwave for 20-30 seconds until warm. Alternatively, if using Siete tortillas, heat them individually in a skillet over medium-high heat for 30-45 seconds on each side until warm and pliable.
- Assemble: Place each warmed tortilla on a piece of parchment paper. Spoon a little over 1 cup of the turkey and egg mixture into the center of each tortilla. Fold the bottom edge up to cover most of the filling, then fold the sides in and roll tightly to form a burrito. Wrap each burrito in parchment paper the same way and secure with a rubber band if desired. Store in a freezer-safe bag in the refrigerator for up to 4 days or freezer for up to 3 months.
- Reheat (From fridge): Thaw burrito overnight in refrigerator if frozen. Microwave for 1 minute to warm, then unwrap and cook in a lightly oiled skillet over medium heat for 2-4 minutes each side until crispy and sealed. Alternatively, microwave with parchment paper on for 45-60 seconds per side until warm.
- Reheat (From frozen): Defrost burrito with parchment paper on using microwave defrost setting for about 5 minutes, then proceed to reheat using skillet or microwave as above.
Notes
- Use larger 10-inch tortillas labeled as large or burrito size for best results.
- Siete burrito-sized tortillas are recommended and should be heated in a skillet before assembling to prevent tearing.
- Rolling the burrito may be difficult initially, but it gets easier with practice.
- Wrapping burritos in parchment paper helps with reheating and storage.
Nutrition
- Serving Size: 1 burrito
- Calories: 370
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 280mg
