Monday, June 4, 2012

Turkey Breakfast Burrito (freezer friendly)

These are really yummy and make a perfect breakfast on the go or a quick snack for a busy family.

Using ground turkey instead of sausage makes it a healthier option as well. You could even substitute Egg Beaters for the eggs if you wish.

The burritos still taste fresh when warmed back up after being frozen.


1 tsp. vegetable oil
1 large onion, diced
1 tomato, diced
1 jalapeno, minced
1/2 lb. ground turkey
2 cloves garlic, minced
2 Tbsp. sriracha (optional)
8 large eggs
1/4 c. black olives, chopped
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/2 c. shredded cheese (I used colby jack)
10-12 medium sized tortillas (mine were 8 inches)


1. Heat oil a large saucepan on medium-high heat.

2. Saute onions, tomatoes, and jalapeno for 3 minutes.

3. Add turkey, black pepper, and garlic, break up with wooden spoon. Cook until no longer pink, about 8 minutes.

4. Crack all of the eggs in a medium bowl and lightly whisk. Add black olives, sriracha, salt, and cheese. Pour into pan and cook until the eggs are completely cooked. About 5 minutes.

5. Fill each tortilla with a heaping 1/4 cup of egg and turkey mixture. Fold up into a burrito.

6. To store: Wrap each burrito in plastic wrap, then aluminum foil. Store in freezer. Should last 1 year if frozen carefully.


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