A make ahead, grab-n-go breakfast that will keep you full all morning long!
These protein-packed Breakfast Burritos are made with clean ingredients, so you can enjoy the first meal of the day guilt-free and with no fuss. The best part? They’re freezer-friendly, so whip up a batch when you have time and then chow down when you don’t! 🌯
You’re only 9 ingredients and 30 minutes away from the ultimate breakfast!
Hi there! Wow can it really be March already? I swear this year is flying by and I don’t know if it’s just because it’s been so busy or what?! Every weekend is spent wedding planning or working on the blog and I really haven’t had time off for a while. And… I don’t think it’s stopping anytime soon, but I’ve made it a monthly intention to take one rest day a week to help me recharge.
And that’s what I did yesterday and it was magical ✨ (I challenge you to do the same!)
Now I’m ready to tackle the week. 👊🏼
I’m headed to a conference in San Jose so I’m packing, prepping food and getting ahead on the blog.
Trips like these are always hard because I never know what I’ll be provided for gluten free meals. Fingers crossed it’s good, but if not, I’ll have my bag full of my own goodies.
Too bad I can’t bring these Breakfast Burritos with me 😏 or can I? Lol are freezer packs allowed on a plane?
Growing up my all time favorite was McDonalds’ Breakfast Burritos. I would get 2 breakfast burritos and a hash brown every time we went. Lololol that makes me die. 😂 I ate pretty good as a kid, my mom would cook for my family and we rarely had candy in the house, but we definitely hit up fast food on the weekends or busy nights. I can’t tell you the last time I had a McDs Breakfast Burrito (which makes me sad). They aren’t gluten free, but if they were, I would totally eat one… or two.
Instead I get this. 🙃
And I’m totally okay with that!!
Breakfast Burrito Ingredients:
- Gluten free tortillas (brand: La Tortilla Factory )
- Ground turkey (I use 93% fat free)
- Eggs
- Yellow Onion
- Red Pepper
- Mushrooms
- Shredded Cheddar Cheese
- Avocado
- Green Onion
First, you’ll prep the veggies – chop yellow onions, red pepper and green onion (if you don’t have the Ninja chopper, go buy one right now for $20).
Next, you’ll saute the onions and red pepper with olive oil (not the green onions, leave those out). Once those are fragrant, you’ll add the ground turkey and cook until browned.
While the turkey is cooking, you can prep the eggs. 8 of them to be exact! Scramble, scramble, scramble.
Once the ground turkey is browned, you can saute the mushrooms in that same skillet. Just put the turkey in a bowl and set aside. The mushrooms cook quick, so if timed right, the eggs and mushrooms should get done around the same time.
Now for the assembly. I heat each tortilla up separately in the microwave for 20 seconds to make it easier to fold. I use La Tortilla Factory because the wraps are big and they are malleable, especially for gluten free. My friend told me that Gluten Free Mission Tortillas are also good, but I’ve never tried them.
You’ll add ⅓ cup of scrambled eggs, ⅓ cup ground turkey, a few mushrooms, ⅛ cup shredded cheddar cheese, a sprinkle of green onion and a slice or two of avocado. Roll ‘er up – grab two sides and bring them into the center and then roll.
The less ingredients you put into the tortilla the easier, but that’s no fun 😋 Slice it in half and pack up individually. Easy peasy! Repeat with the remainder of the tortillas (I had 6) and throw them in the fridge or freezer!
These burritos are perfect for meal prep. I like to have one half in the morning and then the other half for mid-morning snack. We’re talking protein powerhouse!! Eggs = protein, ground turkey (which tastes like sausage) = protein, mushrooms = protein, cheese = protein.
These babies reheat well (hence the name) – the cheese gets melty and the fragrance alone makes your mouth water. Feel free to add some sriracha or salsa for dipping and enjoy a darn delicious and healthy breakfast!
- • 6 gluten free tortillas
- • 1 lb. ground turkey
- • 1 tablespoon olive oil
- • 1 tablespoon garlic powder
- • ½ cup yellow onion, diced
- • ½ cup red pepper, diced
- • 8 eggs
- • 1 - 1½ cup mushrooms, sliced
- • 1 cup shredded cheddar cheese
- • 1 avocado
- • ¼ cup green onion, chopped
optional: salsa, sriracha
- Dice ½ cup yellow onions, ½ cup red pepper and ¼ cup green onion.
- Heat 1 tablespoon of olive oil in large skillet and saute ½ cup diced onions and ½ cup red pepper. Once fragrant, add 1 lb. ground turkey and cook until browned (~5 minutes).
- While turkey cooks, scramble 8 eggs in medium skillet. Stirring occasionally (~5 minutes).
- Once ground turkey is browned, set aside and saute 1 - ½ cup sliced mushrooms in same skillet (~3 minutes).
- Assembly: heat each tortilla up separately in the microwave for 20 seconds to make it easier to fold. Add ⅓ cup of scrambled eggs, ⅓ cup ground turkey mixture, a few mushrooms, ⅛ cup shredded cheddar cheese, a sprinkle of green onion and a slice or two of avocado.
- Roll tortilla by grabbing two sides and bringing them into the center and then rolling away from you fold flap under and roll until you have a burrito. Enjoy!
