Description
These High Protein Breakfast Burritos are a delicious and satisfying meal perfect for meal prep or a hearty morning start. Made with ground turkey, scrambled eggs, sautéed vegetables, and optional cheddar cheese, all wrapped in large tortillas, these burritos are flavorful, protein-packed, and easy to freeze or refrigerate for convenience throughout the week.
Ingredients
Scale
Meat
- 1 lb ground turkey
Vegetables & Aromatics
- ⅓ cup diced onion
- ⅓ cup diced red bell pepper
Egg Mixture
- 8 eggs
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, plus more to taste
Seasonings & Extras
- 1 teaspoon maple syrup
- 1 teaspoon ground sage
- ½ teaspoon garlic powder
- ½ teaspoon thyme
- Oil, for cooking (such as olive oil)
- ½ cup shredded cheddar cheese (optional)
Wraps
- 6 large tortillas (10-inch burrito size)
Instructions
- Brown: Heat a small amount of oil in a medium pan over medium heat. Add the ground turkey, breaking it up with a spatula. Stir in maple syrup, ground sage, ½ teaspoon salt, black pepper, garlic powder, and thyme, mixing thoroughly. Cook for 6-8 minutes until the meat is lightly browned. Remove the cooked turkey from the pan and transfer it to a large bowl.
- Sauté: Add a bit more oil to the same pan. Add the diced onions and red bell peppers, sautéing for 3-4 minutes until they are just tender and fragrant.
- Cook: While vegetables cook, whisk the eggs together with the remaining ½ teaspoon salt and a pinch of black pepper in a medium bowl. Pour the eggs into the pan with the sautéed vegetables. Stir and push the eggs gently with a spatula to scramble, cooking until the eggs are set, approximately 3-5 minutes.
- Combine: Transfer the scrambled eggs and vegetables to the bowl with the ground turkey. Add the shredded cheddar cheese if using, and gently fold all ingredients together until evenly combined. Let the mixture cool for about 10 minutes.
- Prep: To make tortillas pliable for rolling, cover them with a damp paper towel and warm in the microwave for 20-30 seconds. Alternatively, heat Siete brand tortillas in a skillet over medium-high heat as per package instructions to prevent tearing.
- Assemble: Place a warmed tortilla on a piece of parchment paper. Spoon approximately 1 cup or a little more of the turkey and egg mixture into the center. Fold the bottom up over the filling, then fold in the sides and roll tightly to form a burrito. Wrap each burrito in parchment paper the same way, securing with a rubber band if desired. Store wrapped burritos in a freezer-safe bag and refrigerate for up to 4 days or freeze for up to 3 months.
- Reheat (From Fridge): Thaw overnight in the refrigerator. Microwave burrito for 1 minute to warm. Unwrap and crisp in a skillet with a small amount of oil for 2-4 minutes per side. For a quicker option, microwave wrapped in parchment paper for 45-60 seconds per side.
- Reheat (From Frozen): Defrost the burrito with parchment paper on using microwave defrost setting for about 5 minutes, then reheat as above either in skillet or microwave.
Notes
- Use larger 10-inch tortillas labeled as large or burrito size for easier wrapping and to hold all filling.
- Siete burrito-sized tortillas are recommended; warm them in a skillet over medium-high heat to make them pliable and prevent tearing.
- Rolling burritos can be tricky at first but becomes easier with practice.
Nutrition
- Serving Size: 1 burrito
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 270mg
