Breakfast Burritos
Servings: 17 burritos
Calories: 349kcal
Freezer Friendly Breakfast Burritos made of turkey sausage, eggs, peppers, onion, spinach, and cheese. These can be prepped in advanced and stored into the freezer to give you breakfast each morning in about a minute.
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Equipment
Ingredients
For the Turkey Sausage
- 1 lb (454 g) ground turkey 93/7
- 1 tbsp (12 g) brown sugar
- 1 tsp (6 g) salt
- 1 tsp (3 g) pepper
- 1 tsp (3 g) cayenne pepper
- 1 tsp (3 g) smoked paprika
- 1 tsp (3 g) onion powder
- 1 tsp (3 g) garlic powder
- 1 tsp (1 g) oregano
- 1½ tsp (2 g) rubbed sage
- 1 tbsp (15 g) oil
For the Burrito Filling
- 8 large (560 g) eggs
- 2 tbsp (30 g) milk
- 1 medium (150 g) green pepper
- 1 medium (150 g) red pepper
- 1 medium (200 g) sweet onion
- 5 oz (140 g) spinach
- 2 cups (170 g) frozen shredded hash browns
- 2 tbsp (30 g) oil
- 1 cup (120 g) shredded cheese
- 17 9 inch flour tortillas
Instructions
For the Turkey Sausage
- In a large bowl add the turkey and all of the seasonings and brown sugar. Mix thoroughly to incorporate into the meat.
- In a large skillet over medium high heat, add 1 tbsp of oil and add in the turkey. Brown it on both sides and cook it until no pink color remains.
- Break up the sausage into small pieces and set aside until you are ready for it later.
For the Burrito Filling
- While the turkey is cooking, wash and prep all of your vegetables.
- Cut the peppers and onion into a small dice and roughly chop the spinach into smaller pieces. Measure out 2 cups of frozen shredded hash browns.
- In a large skillet over medium high heat add 1 tbsp of oil and add in the peppers and onions. Allow them to cook down and soften. Season lightly with salt early to help encourage some of the water to be released faster.
- Once the onions have begun to turn translucent, add in the hash browns and spinach. Stir to combine and wilt the spinach.
- Crack 8 eggs into a bowl, add in 2 tbsp of milk and beat until they are smooth.
- You can cook the eggs in the same skillet or in a separate one at the same time as the vegetables cook. If you use the same skillet, create some room in the center to cook the eggs.
- Add in 1 tbsp of oil and pour the eggs into the center to make scrambled eggs. Cook them for a few minutes until they have finished.
- Once done, remove from the heat and stir in the sausage. Mix and give it a taste test. Adjust flavor with salt and pepper as necessary.
- Allow the mixture to cool before you construct the burritos, put it in the fridge for a few minutes if necessary.
Constructing the Burritos
- I made 17 burritos out of this recipe using 9 inch tortillas. You may yield more or less.
- Measure out 1 cup (120g) of shredded cheese.
- Lay out some tortillas on your work space and place a couple of large spoonfuls of the filling on top of each. I used about 70-80g of filling for each burrito.
- Add about 1 tbsp of shredded cheese to the top of the filling and roll the burrito up by folding in the sides first, then rolling the center over the top. Repeat until all of your filling is used up.
- If you are going to vacuum seal these, place the burritos onto a sheet pan or in a baking dish as you finish them. Flash freeze the burritos by placing them into your freezer, uncovered, for a few hours until they are frozen solid. If you don't plan on vacuum sealing you can just roll them in foil or place them in a zip top bag.
- Once the burritos have frozen solid, place them into your vacuum bags and remove the air. Store in your freezer.
Reheating
- To reheat, I recommend wrapping the burrito inside of a damp paper towel and microwaving for 60-75 seconds or until it is hot in the center.
Nutrition
Calories: 349kcal | Carbohydrates: 39g | Protein: 16g | Fat: 14g
NUTRITION INFO
The information in the following table are estimates for the total nutrition of the recipe, as written with 17 of the 200 calorie 9 inch tortillas. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
668.8g
Protein
272.8g
Fat
240.1g
Calories
5927.3 cals
NUTRITION INFO – For the Filling
The information in the following table are estimates for the total nutrition of the FILLING ONLY. If you use a different sized tortilla or more/less of them you can use this table to determine the nutritional estimates of the filling per burrito then you would only need to add on the nutrition for your tortillas to get the total.
Servings
Carbs
107.8g
Protein
187.8g
Fat
155.1g
Calories
2578.3 cals
This Post Has 46 Comments
How long can these be stored for?
months in the freezer as long as they are air tight
If you wrap them individualliy, that will help.
Nice recipe . Just a qn , how long in oven and at what temperature instead of using microwave to reheat the burritos?
It shouldn’t really matter since you are just reheating. The purpose is to just thaw and get it hot.
You can save a ton of calories if you use La Banderita Carb Counter 10″ Flour Tortillas. They come 6 in a pack and only 80 calories a shell! You can get them on Amazon and Publix for sure. Walmart is hit or miss.
Yeah! Those or the Xtreme Wellness wraps by Ole that are only 50 but with like 10g of fiber
I made these last night with a miser’s pantry (just red chili flakes + salt + pepper for the turkey) and it still turned out pretty good! I’ll follow the recipe properly next time, but these are great. Thanks for the recipe!
😎😎😎
ok so i made it again properly with all the spices (and registered an account) and it’s VERY GOOD. 5 stars, I just need to get better at folding burritos
I swapped out the regular tortillas for these keto tortillas since they were lower-calorie and they came out great. This has been a life saver this past week since starting my new job. a quick and tasty breakfast on the go!
wonderful 😎
Have some prepped for this week, omg so good! Love your videos on youtube, I am more visual and follow along girl. So these recipes plus your videos help a lot. I am glad you took your degree and applied towards something for everyone, losing weight and affordability. Thank you.
Took 17 of these to a 4 day music festival for my camp. They were gone the second day and I was told multiple times “these are the best breakfast burritos I’ve ever had” thanks again for another killer recipe!
I wanted to ask if i added mayo and other sauces to the burrito, will the burrito get spoilt while keeping it in the freezer for 7 days because of the mayo or the sauces?
I made these burritos and I’m very impressed. I used smaller tortillas (La Banderita Fajita, 20ct) and heated them to improve wrapping, and a 1/4 cup (~43g) measuring cup per tortilla, which yielded 20 burritos. With everything calculated out, my burritos were around 218 calories each. Cost per burrito for me was $1.16, but that will go down now that I know they’re good and I can buy ingredients in bulk
I used pepperjack cheese because I like a little bite, but i think I’ll add a whole diced jalapeno to the next batch since the little bit of cheese wasn’t enough to add noticeable heat.
Do the carbs include the tortilla? since you can get low carb tortillas
Also, this is delicious!!!!!!
These are pretty good joshua, but why not have more meat, the filling is a little light so why not add more bulk with lean protein?
I’ve held off on this recipe for the same reason, it seems like the filling is very light. It’s using 8 eggs and 16oz of sausage to make 17 burritos, so you’re getting a little less than half an egg and a little less than an oz of sausage per burrito.
This is the first thing I have ever cooked in my life and this is great! easy to follow recipe and explained really good. thank you for this!
looks good and i cant wait to make this. how much is the net cost and the cost per burrito?
Awesome recipe, adding all those spices to the turkey/chicken minced really works wonders! Any tips for adding bulk to the burrito without adding too many extra calories? I was thinking kale or cabbage or maybe cauliflower rice ? But I wonder why you wouldn’t have mentioned them, maybe not good when frozen and then reheated?
I haven’t made this yet, but I probably will on my next cooking day. To address your question, how about black beans or pintos? Corn? Or even just up the amount of veggies already listed in the recipe? Glad you asked the question, because I wouldn’t have thought of it otherwise. But I like the idea of the beans and increased vegetables. It sounds like a really good recipe, and I will definitely give it a try.
This is my second time making these and I love them. Great to take to work for breakfast. They are easy to freeze and just let them thaw in the fridge when I need them.
Delicious and versatile! Made it with pork mince, subbed in bok choy for spinach and crushed up some sweet potato fries instead of hash browns. Turned out great – couldn’t resist eating a couple when I made them
Do you know how long can you store those without Vacuum Bags?
I definitely recommend halving the sugar and cayenne pepper. I made a double recipe of the turkey sausage and it was totally dominated with a weird sweet/spicy flavor that did not work well. Otherwise, great idea.
Meal prep was intimidating until I found this recipe. Thanks! Found you on youtube.
how many are you classing as a serving?
Absolutely love this for a breakfast or lunch!! I haven’t ever cooked before making these and now I can’t stop making them! Definitely makes meal prep a lot less intimidating.
I ate 16 of 17 of these before my spouse found the last one, and I have to make another batch now since he’s mad he only got the one! This might be my favorite recipe to date.
Easy one skillet recipe. Your recipes are easy to throw in the cast iron and get done. My gf and i meal prep together for both of us so this was easy to get 16 made for breakfast. Really getting the hang of meal prepping and it’s a fun way to cook. Appreciate the recipes!!
I just want to say that the spice mix for the meat is amazing. I make the just meat with the spice mix and put it in the freezer to throw it in lots of different dishes.
What if I just want to make like 5/6 to get me through a week because I switch up breakfast from week to week
Also can I store it in the fridge
You can change the serving from 17 to whatever you like, although it gives you weird decimals you won’t find In the store. You’d be better off making half if you want something like this
I can’t seem to heat them properly.
They always end up with an ice cold centre. Anyone got tips for fixing that besides heating the whole thing for 5 minutes?
First of all, I can eat these burritos anytime of the day! I haven’t gotten tired of them yet either. I would say we fill each burrito more than the recipe calls for and we end up with less total, but it’s just a little more satisfying. We always double the recipe, and sometimes we add maple syrup to the sausage. The main reason I came here though is to say these heat up GREAT in an air fryer. We put them in they’re straight from the freezer, and they turn out perfect with a little bit of crispy edges.
Ken, what settings and time did you use to warm up in the air fryer? From frozen or from thawed in the fridge?
Ok, so these are incredibly delicious and tastes so much better than what I get from my local cafe. It’s amazing to know that I can have a breakfast burrito at home and not pay $7-$9, plus the coffee or tea you naturally buy while you’re already there. This is is going to help keep to my nutrition AND financial goals. Thank you!!!!!
Hey, nice recipie, since I am vegetarian, I was wondering, what would you replace turkey sausage with?
Hello, how much does a finished burrito weigh in ounces?
I found the microwave to not work really that well to reheat these. Has anyone used an air fryer to reheat these, and if so, what settings?
Hi josh, Can I prepare this with ground chicken?
When reheating, should we defrost first?
These come out great. The tortillas you pick have a huge effect on the macros though. In my store tortillas come in “burrito” size and “taco” size, most of the burrito size ones are 200-220 cals per tortilla. I checked all the nutrition labels and finally found one that was 160cal/tortilla which is better for me. Tortillas can also vary quite a bit on amount of fat
I added finely diced mushrooms to the turkey which adds a lot of volume. I would also consider adding extra egg whites next time. I put about 100g filling into each burrito and they could have taken a bit more filling, so egg whites would improve the macro ratios. Plus, an entire tbsp of oil isn’t needed to scramble the eggs into the veggies.
I got 16 tortillas, I took my finished filling and put it on the food scale and divided that number by 16 to get how much to put in each shell. It will be different depending on exact amount of veggies, water content, etc. then tare the scale to the full bowl of filling and take out the exact amount for each burrito, it worked out perfect and all 16 tortillas were evenly filled, I didn’t have any extra filling or a partially-filled last shell.