breakfast · turkey

Grab-and-Go Breakfast Burritos

If you’re one of those people who like to have a plan for everything, then you’re my kind of person.

I like structure. I like planning for the worst-case scenario. I like routine.

If anything unexpected comes up, I can lose my cool really quick.

I meal prep lunches for the work week. If I don’t get around to it, my whole week is out of whack. I’ll wander around aimlessly like a chicken with its head cut off. It may not seem like a big deal, but not meal-prepping for the week can seriously affect my whole vibe.

I rarely work a real breakfast into my meal-prep routine. Usually I’ll eat overnight oats or a smoothie. The last few weeks, though, I’ve been cooking a big breakfast on Sunday and portioning them out for the week.

These quick breakfast burritos are perfect for meal-preppers. All you have to do is make a big batch of eggs, sausage and potatoes then portion them out into 14 burritos. That’s a lot–but they will last you a long time.

I tried to save some calories by using turkey sausage, low carb tortillas (that cut 30 calories), and low-fat cheese. In total, one burrito will run you about 379 calories.

Enjoy!

Grab-and-Go Breakfast Burritos

  • Servings: 14
  • Difficulty: Easy
  • Print

A quick, make-ahead breakfast burrito with potatoes, peppers, turkey sausage, eggs and cheese.

Ingredients

  • 2 lbs. ground turkey sausage
  • 3 TBS. olive oil
  • 1 (32 oz) bag potatoes o’Brien (potatoes with onion and peppers)
  • 1 cup shredded low-fat cheddar cheese
  • 10 eggs, lightly beaten
  • salt & pepper
  • 14 low-carb tortillas
  • Directions

    1. In a large pan, heat 1 tablespoon oil over medium high heat. Add turkey sausage, breaking up with a wooden spoon into smaller chunks. Cook until browned all the way through, about 7-8 minutes. Remove to a large bowl.
    2. Beat eggs in a large bowl with salt and pepper. Pour into pan you cooked sausage in, adding cooking spray if you need to so eggs don’t stick. Scramble until soft and fluffy, about 2-3 minutes. Remove to a large bowl.
    3. Heat remaining oil in same skillet. Add potatoes o’Brien (frozen) and cook on one side for 7-8 minutes. Flip and continue cooking until other side is browned, about 5-6 minutes. Remove from heat.
    4. Assemble your burritos: on a square of foil, add a tortilla, then one spoonful of eggs, a spoonful of sausage, and a spoonful of potatoes. Sprinkle less than a quarter cup of cheese on top. Fold in the ends the roll up into a burrito. Wrap in foil and then refrigerate until ready to serve. Repeat with remaining burritos.
    5. To reheat: unwrap burrito from foil and place on a microwave-safe dish. Microwave for 30-45 seconds until warmed through.

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