BREAKFAST BURRITOS

Breakfast

Prep

15 Mins

Cook

20 Mins

Serves

Macros per serving

Calories

289

Protein

32g

Carbs

21g

Fat

21g

Ingredients

oil. Cook the ground turkey, breaking it apart, and season with the breakfast seasoning mix. Cook for 7-
9 minutes until browned and fully cooked. Remove from the skillet and set aside. onion, and minced garlic for 3-4 minutes until softened. Remove from the skillet. eggs. Scramble in the skillet over medium heat until fully cooked and fluffy. Season with salt and pepper to taste. the cooked ground turkey, sautéed vegetables, and scrambled eggs to the center of each wrap. into burritos.
lightly toast on all sides before serving. or salsa if desired, or wrap in foil for meal prep and refrigerate for up to 4 days.
2 lbs (900g) lean ground turkey
360ml (12 oz) egg whites
4 large eggs
3 large bell peppers, diced (450g)
1/2 red onion, diced (75g)
2 cloves garlic, minced
1 teaspoon (5ml) olive oil
8 low-calorie tortilla wraps
Salt and pepper, to taste
Optional: shredded cheese, hot sauce, or salsa for serving
4 teaspoons (12g) smoked paprika
2 teaspoons (6g) garlic powder
2 teaspoons (6g) onion powder
2 teaspoons (6g) ground cumin
2 teaspoons (6g) chili powder
2 teaspoons (2g) dried oregano
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1/2 teaspoon (1.5g) crushed red pepper flakes (optional)

Instructions

7 steps

1Heat a large skillet over medium heat and add olive oil. Cook the ground turkey, breaking it apart, and season with the breakfast seasoning mix. Cook for 7- 9 minutes until browned and fully cooked. Remove from the skillet and set aside.
2In the same skillet, sauté the diced bell peppers, red onion, and minced garlic for 3-4 minutes until softened. Remove from the skillet.
3In a bowl, whisk together the egg whites and whole eggs. Scramble in the skillet over medium heat until fully cooked and fluffy. Season with salt and pepper to taste.
4Lay each tortilla wrap flat. Add an equal portion of the cooked ground turkey, sautéed vegetables, and scrambled eggs to the center of each wrap.
5Fold the sides of the tortilla inward and roll tightly into burritos.
6Optional: Place each burrito onto a hot skillet and lightly toast on all sides before serving.
7Serve immediately with shredded cheese, hot sauce, or salsa if desired, or wrap in foil for meal prep and refrigerate for up to 4 days. 2 lbs (900g) lean ground turkey 360ml (12 oz) egg whites 4 large eggs 3 large bell peppers, diced (450g) 1/2 red onion, diced (75g) 2 cloves garlic, minced 1 teaspoon (5ml) olive oil 8 low-calorie tortilla wraps Salt and pepper, to taste Optional: shredded cheese, hot sauce, or salsa for serving 4 teaspoons (12g) smoked paprika 2 teaspoons (6g) garlic powder 2 teaspoons (6g) onion powder 2 teaspoons (6g) ground cumin 2 teaspoons (6g) chili powder 2 teaspoons (2g) dried oregano 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1/2 teaspoon (1.5g) crushed red pepper flakes (optional)