Meal Prep Breakfast Burrito
Packed with vegetables and turkey sausage, this Breakfast Burrito Meal Prep is so easy for busy mornings. All you need is 30 minutes!
Servings: 5 burritos
Ingredients
- 1 tablespoon olive oil divided
- 12 (about 365g) turkey breakfast sausages
- ⅛ teaspoon ground cumin
- ¼ teaspoon chili powder
- salt and black pepper to taste
- 1.5 cups red bell pepper diced (about 1.5 medium bell peppers)
- 1 cup white onion diced (about 1 medium onion)
- 5 eggs whisked
- 2 cups spinach loosely chopped
- ¼ cup chunky mild salsa
- 1 cup cheddar cheese shredde, divided
- 5 10 inch whole wheat flour tortillas
Instructions
- Start by removing the sausage meat from the casing. Slice each sausage lengthwise and add the meat to a medium sized bowl.
- In a large skillet over medium-high heat add half of the olive oil (½ tbsp). Once hot, add your sausage meat and cook for about 7 minutes (stirring frequently). Once your meat is fully cooked, pour it onto a plate and set aside.
- In the same pan, add the remaining olive oil (½ tbsp) along with the peppers, onions and spices. Cook for about 5 minutes, stirring frequently until the peppers begin to soften and the onions begin to turn translucent. Once cooked, use a spatula to push the vegetables to the outer edges of the skillet (leaving an open circle in the middle of the skillet).
- Add your whisked eggs into the center of the skillet. Cook for about 5 minutes, using a spatula to gently stir periodically until the eggs become light and fluffy and all liquid is gone. Try to avoid mixing the vegetables in with the eggs, however if a few stray veggies mix in it's ok!
- Once the eggs are cooked, add in your cooked sausage, ½ of the cheese, salsa and spinach and mix everything together. Place a lid on the skillet and cook for about 2 minutes or until the spinach wilts!
- Add about a heaping ½ cup of filling onto the center of each of the five tortillas, sprinkle with about 1-2 tablespoon of additional cheese. Roll your burritos by first folding the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap your burritos in parchment paper or tinfoil to keep them fresh!
Notes
To freeze: Layer your burritos in a large tupperware container or casserole dish and immediately place in the freezer to flash freeze them (not this is not how they will be stored long term so don't worry if they aren't air tight or if there is no lid). Once your burritos are frozen completely, transfer them to an airtight container, a sealed freezer bag or individually wrap them in tinfoil and store in the freezer for up to 3 months.
To reheat, use one of these options:
- Microwave- Use the microwave's defrost setting for about 5 minutes, then microwave on high for 1-2 minutes, or until heated through.
- Oven- Bake at 425° for 35-40 minutes.
- Air fryer- Air fry at 375° F for about 12-16 minutes.
Nutrition
Serving: 1burrito | Calories: 539kcal | Carbohydrates: 43g | Protein: 32g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 241mg | Sodium: 1258mg | Potassium: 601mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3137IU | Vitamin C: 65mg | Calcium: 327mg | Iron: 5mg
Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!
