A loaded breakfast burrito with scrambled eggs, turkey sausage, cheese, and peppers. 34g protein, 480 kcal. Meal-prep friendly.
Ingredients
-
150g
Turkey sausage
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4 large
Eggs
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2
Large flour tortillas
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40g (shredded)
Cheddar cheese
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½ medium
Bell pepper
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¼ small
Onion
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2 tbsp
Salsa
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1 tsp
Olive oil
Instructions
1
Cook sausage and veggies
Crumble turkey sausage into a hot pan. Cook 4-5 minutes until browned. Add diced pepper and onion, cook 2 more minutes.
2
Scramble eggs
Push sausage mixture to one side. Add oil and crack eggs into the empty side. Scramble gently until just set, then mix everything together.
3
Assemble burritos
Warm tortillas in a dry pan or microwave. Divide the filling between tortillas, add cheese and salsa.
4
Roll and serve
Fold in the sides, roll tightly from the bottom. Cut in half on the diagonal. For meal prep, wrap in foil and freeze.
Why this recipe works
This Turkey Sausage Breakfast Burrito packs a powerful protein punch with 34 grams of protein per serving, making it an ideal option for a fulfilling morning meal. The combination of turkey sausage, eggs, and cheese provides a deliciously savory flavor, enhanced by the fresh taste of bell peppers and onions. Not only is this burrito tasty, but it is also quick to prepare, making it perfect for busy mornings or as a meal prep option for the week ahead.
Cooking and Meal Prep Tips
When you're ready to dive into cooking, crumbling and browning the turkey sausage first allows for the vegetables to absorb all those great flavors, ensuring that every bite of your burrito is packed with taste. Scrambling the eggs on the same pan adds another layer of flavor. For meal prep, consider wrapping each burrito individually in foil before freezing. This makes reheating a breeze and keeps your burritos fresh for up to a month!
Recipe Notes & Tips
- For an extra flavor boost, add spices like cumin or chili powder to the turkey sausage while cooking.
- If you prefer a spicier kick, consider incorporating jalapeños or hot salsa into the filling.
- Experiment with different cheese types, such as pepper jack for a more robust flavor.
- For added nutrition, fold in some spinach or kale with the eggs.
- Don't forget to warm your tortillas before assembling; this will make them more pliable and easier to roll.
Variations
- Vegetarian Option: Substitute turkey sausage with plant-based sausage crumbles to create a meat-free version.
- Low-Carb Version: Use large lettuce leaves instead of tortillas for a fresh, low-carb alternative.
- Cheesy Spinach Burrito: Add a handful of fresh spinach along with the eggs for enhanced nutrition.
- Different Meats: Try using diced cooked chicken or ham for a different flavor profile.
- Breakfast Bowl: Omit the tortilla and serve the filling over a base of quinoa or rice.
Common Mistakes to Avoid
- Mistake: Using overly runny salsa can make the tortillas soggy. Always opt for chunkier salsas when meal prepping.
- Mistake: Not warming the tortillas can lead to cracking when rolling them up. Ensure they are warmed properly.
- Mistake: Overcooking the eggs can lead to dry filling. Remove them from heat when just set.
- Mistake: Skipping the saute step for veggies can result in a less flavorful burrito. Always cook them with the sausage.
- Mistake: Forgetting to season the filling can lead to bland results. Use herbs and spices liberally.
How to Store
Store wrapped burritos in the freezer for up to one month. For best quality, consume within the month.
Frequently Asked Questions
Can I freeze breakfast burritos?
Yes — they're one of the best freezer meal preps. Wrap individually in foil, freeze for up to 1 month. Reheat from frozen: remove foil, wrap in a damp paper towel, microwave 2-3 minutes, then crisp in a dry pan.
Why turkey sausage instead of regular?
Turkey sausage has about half the fat of pork sausage while still delivering great flavor from the spices. You save roughly 100 calories per burrito without sacrificing the savory sausage taste.
How do I reheat a frozen breakfast burrito?
Remove the foil, wrap in a damp paper towel, and microwave for 2-3 minutes, flipping halfway. Then crisp it in a dry skillet for 1-2 minutes per side. This gives you a hot center and a crispy tortilla exterior.
Can I make these low-carb?
Swap the flour tortilla for a low-carb tortilla or a large lettuce wrap. You'll cut about 20g of carbs per burrito. The filling itself is already high-protein and moderate in carbs without the tortilla.
What salsa works best for breakfast burritos?
A chunky pico de gallo or roasted tomato salsa pairs best without adding too much liquid. Avoid very runny salsas — they can make the tortilla soggy, especially if you're meal prepping. Green salsa verde is also excellent with the turkey and egg combo.
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