Description
These High Protein Breakfast Burritos are a delicious and satisfying meal perfect for starting your day with a nutritious boost. Packed with ground turkey, scrambled eggs, sautéed vegetables, and optional cheddar cheese wrapped in warm tortillas, they offer a balanced combination of protein and flavor. Easy to prepare and freezer-friendly, these burritos are ideal for busy mornings or meal prepping.
Ingredients
Meat
- 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
Eggs and Dairy
- 8 eggs
- ½ cup shredded cheddar cheese (optional)
Tortillas and Cooking
- 6 large tortillas (10-inch burrito size)
- Oil, for cooking (olive oil or preferred cooking oil)
Instructions
- Brown the Meat: Heat oil in a medium pan over medium heat. Add the ground turkey and stir, breaking it up to crumble. Mix in the maple syrup, ground sage, ½ teaspoon salt, black pepper, garlic powder, and thyme. Cook until the meat is lightly browned, about 6-8 minutes. Remove from heat and transfer to a large bowl.
- Sauté Vegetables: Add a bit more oil to the pan and sauté the diced onion and red bell pepper for 3-4 minutes until just tender.
- Cook Eggs: In a medium bowl, whisk together the eggs, remaining ½ teaspoon salt, and a pinch of black pepper. Pour the eggs into the pan with the sautéed vegetables and scramble, pushing the eggs around with a spatula until set, approximately 3-5 minutes.
- Combine Ingredients: Transfer the cooked eggs and vegetables to the bowl with the ground turkey. Add shredded cheddar cheese if using. Fold all ingredients together until evenly combined. Allow the mixture to cool for 10 minutes.
- Prepare Tortillas: Make tortillas pliable by covering them with a damp paper towel and microwaving for 20-30 seconds until warm. Alternatively, heat tortillas in a large skillet over medium-high heat according to package instructions.
- Assemble Burritos: Place each tortilla on parchment paper and add slightly over 1 cup of the turkey and egg mixture to the center. Fold the bottom up over the filling, then fold in the sides and roll tightly to seal. Wrap each burrito in parchment paper similarly and secure with a rubber band if desired.
- Storage: Store the wrapped burritos in a freezer-safe bag in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat from Refrigerator: Thaw burrito overnight if frozen. Heat in the microwave for 1 minute, then unwrap and cook in a skillet over medium heat with a small amount of oil for 2-4 minutes per side to crisp and seal. For quicker reheating, microwave with parchment paper for 45-60 seconds on each side.
- Reheat from Frozen: Defrost with parchment paper on using microwave defrost setting for about 5 minutes. Then reheat in skillet or microwave as described above.
Notes
- You can omit the cheddar cheese or substitute with a dairy-free alternative for lactose intolerance.
- To make tortillas more pliable without a microwave, steam them briefly or warm in a dry skillet.
- Freezing the burritos individually wrapped in parchment paper prevents sticking and keeps them fresh.
- Use ground turkey breast for leaner protein, or substitute with ground chicken if preferred.
- Adding extra veggies like spinach or mushrooms can increase fiber and nutrients.
- Adjust seasonings based on taste preferences, increasing herbs or spices for bolder flavor.
- For a lower sodium option, reduce salt amount or use a salt substitute.
