Ingredients
Meat and Eggs
- 1 lb ground turkey
- 8 eggs
Vegetables and Aromatics
- ⅓ cup diced onion
- ⅓ cup diced red bell pepper
Seasonings and Extras
- 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
Dairy
- ½ cup shredded cheddar cheese (optional)
Other
- Oil, for cooking
- 6 large tortillas (10-inch burrito size)
Instructions
- Brown the Turkey: Heat oil in a medium pan over medium heat. Add the ground turkey, stirring to break it up and crumble. Season with maple syrup, ground sage, ½ teaspoon salt, black pepper, garlic powder, and thyme. Cook and stir until the turkey is lightly browned and cooked through, about 6-8 minutes. Remove the turkey from the pan and transfer it to a large bowl.
- Sauté Vegetables: Add a little more oil to the same pan and add the diced onions and red bell peppers. Sauté for 3-4 minutes until they are just tender and fragrant.
- Scramble the Eggs: While the vegetables cook, whisk the eggs with the remaining ½ teaspoon salt and a pinch of black pepper in a bowl. Pour the eggs into the pan with the sautéed vegetables and gently stir with a spatula, pushing the eggs around as they cook. Continue until the eggs are fully set but still tender, about 3-5 minutes.
- Combine Mixture: Transfer the cooked scrambled eggs and vegetables to the bowl with the browned turkey. Add the shredded cheddar cheese (if using) and gently fold everything together until well mixed. Let the mixture cool for about 10 minutes before assembling the burritos.
- Prepare Tortillas: To make the tortillas more pliable and easier to roll, 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 in a large skillet over medium-high heat according to package instructions.
- Assemble Burritos: Lay each warmed tortilla flat on a piece of parchment paper. Spoon a little over 1 cup of the turkey, egg, and vegetable mixture into the center of each tortilla. Fold the bottom edge up to cover the filling, then fold in the sides and roll tightly to close the burrito. Wrap each burrito tightly in parchment paper, folding up the bottom and sides securely. Optionally, use a rubber band to keep them closed. Store the wrapped burritos in a large freezer-safe bag in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating from Refrigerator: Remove burrito from the fridge and thaw if needed. Heat in the microwave for 1 minute until warm. Then, unwrap the burrito and place it in a skillet over medium heat with a little oil, cooking 2-4 minutes on each side until the outside is crisp and sealed. For a quicker option, reheat in the microwave with parchment paper on for 45-60 seconds, flip, and heat another 45-60 seconds until hot. Gently pull the parchment paper down on one side to eat.
- Reheating from Frozen: Defrost burrito with parchment paper on using the microwave defrost setting for approximately 5 minutes. Then reheat either in skillet or microwave as described for refrigerated burritos.
Notes
- The shredded cheddar cheese is optional and can be omitted for a dairy-free version.
- Warming tortillas before assembly prevents cracking and makes rolling easier.
- Burritos can be kept refrigerated up to 4 days or frozen up to 3 months for meal prep convenience.
- For extra crispiness, finish reheating burritos in a skillet to seal the edges and create a golden crust.
- Adjust seasonings to taste, especially the salt and pepper, depending on dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
