Make and Freeze Ahead Breakfast Burritos
These make-and-freeze-ahead breakfast burritos are filled with a flavorful ground turkey and egg filling. Perfect for busy mornings!
Servings 12
Calories 299kcal
Ingredients
For the Taco Seasoning
- 2 tsp mild chili 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
- ⅛ tsp cayenne pepper optional
For the Turkey Filling
- one-calorie oil spray
- 1 lb 500g turkey breast mince
- 1 small onion finely diced
- 1 cup 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"
Instructions
For the Taco Seasoning
- Place all the herbs and spices into a small bowl and mix together. Set to one side.
For the Turkey Filling
- 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.
For the Egg Filling
- Whisk the eggs with salt & pepper (to your preference) and make scrambled eggs. I make mine in the microwave in 1-minute bursts.
To assemble
- 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.
To cook
- 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.
Nutrition
Serving: 1 | Calories: 299kcal | Carbohydrates: 42g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 90mg | Sodium: 557mg | Fiber: 3g