I prefer to have some sort of protein for breakfast, because it fills me up for longer and stops me from snacking between breakfast and lunch. We first tried breakfast burritos when on holiday in the USA, and they are a great thing to meal prep. I make a batch of these and freeze them – they are then simply popped in the microwave for a couple of minutes until piping hot. These breakfast burritos are made with turkey, mushrooms, spinach and scrambled eggs. They make a great grab-and-go breakfast – I like to have mine with a serving of fruit on the side.
We’ve been meal prepping for several weeks now, and I am loving it! It’s brought my mojo back for cooking, which has been gone for a long time, and also means I get to share a lot more recipes on my blog again! It also means we’re not having the same meals, week in, week out, (which I know we’re all guilty of doing) and it’s giving us quite a lot of time back in the evenings after work which is nice.
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There is also the dietary aspect, as I am using meal prep and planning to keep control of my calories in conjunction with My Fitness Pal. I made steps to keep these burritos lower in calories, by using turkey breast mince and one-cal oil spray. Tortilla wraps vary a lot in calories and macros. My husband bought some Weight Watchers white tortilla wraps which were smaller than regular ones and 128 calories per wrap. I then saw that the regular size wholemeal ones from Tesco (our local supermarket) are 118 calories, but have more fat, sugar and salt. What a quandary! I have found that using My Fitness Pal that I’m staying within the guidelines of the macros recommended per day. I just thought I would share this info, but I’m not giving diet advice!
Onto the recipe… I cooked off the mushrooms and turkey with some homemade taco seasoning (or you could use a packet mix), and then added some fresh baby spinach which wilted in the heat. I then scrambled some eggs with a touch of salt and pepper in the microwave. With both components ready it was time to assemble.
How to fold a burrito
I make enough of the breakfast burritos for a week, so I know that they will get used up; but if you’re going to be eating them sparingly you may want to write on the top of the wrapper what is inside and the date. I’m no expert when it comes to how long you should keep things in the freezer, but upon checking the search engines, it would seem around 6 months for bread, and around 7 months for turkey; so use that as a guideline, but I’m sure they’ll be gobbled up (no pun intended!) before then!
- For the Taco Seasoning
- 2 tsp mild chilli powder
- 1 tsp paprika
- 1 tsp onion granules
- ½ tsp garlic granules
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp dried oregano
- ¼ tsp black pepper
- 1/8 tsp cayenne pepper (optional)
- For the Turkey Filling
- one-calorie oil spray
- 500g turkey breast mince
- 1 small onion, finely diced
- 100g mushrooms, finely diced
- taco seasoning (recipe above, or use a packet mix)
- handful raw baby spinach leaves
- For the Egg Filling
- 6 medium eggs
- salt & pepper
- To assemble
- 12 soft tortilla wraps (approx 10″)
- Place all the herbs and spices into a small bowl and mix together. Set to one side.
- Add some of the oil spray to a frying pan and fry the onions and mushrooms until mostly cooked.
- Add the turkey and brown off before adding the taco seasoning (above). Finally add in the spinach and stir until wilted. Remove from the heat.
- Whisk the eggs with salt & pepper (to your preference) and make scrambled eggs. I make mine in the microwave in 1 minute bursts.
- Place a tortilla on a board, and add a couple of spoonfuls of the mixture about one third from the bottom of the tortilla. Fold the tortilla over from the bottom, and then from the sides. Roll over tightly to close.
- Wrap in plastic wrap and place in the freezer.
- Remove from freezer and unwrap.
- Place on a microwave safe plate and cook for 1-2 minutes on high, turning once. Make sure food is piping hot throughout.
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