Breakfast Burritos Recipe for Meal Prep
This breakfast burrito meal prep keeps mornings simple, using fluffy, cheesy baked egg casserole and well seasoned turkey sausage wrapped into every tortilla. Each burrito reheats evenly in the microwave or air fryer and holds together well, even after freezing. Make a batch at the start of the week so you can eat a proper breakfast every day instead of skipping it or grabbing something random.
Servings: 24 Burritos
Calories: 203kcal
Ingredients
- 24 low carb tortillas or tortillas of choice, regular size
- hot sauce salsa, fajita, or enchilada sauce - to taste
Egg Casserole
- cooking spray/parchment paper
- 12 eggs beaten
- 2 cups cottage cheese
- 4 cups shredded cheddar cheese divided
- 8 oz diced green chilis
- ½ cup all-purpose flour
- ½ cup cooked crumbled bacon optional
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Turkey Sausage
- 2 pounds ground turkey
- 1½ teaspoons smoked paprika
- 3 teaspoons dried sage
- 1½ teaspoons coriander seeds
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper powder
- 3 teaspoons ground black pepper
- 1½ teaspoons salt
Instructions
For the egg:
- Prepare a 9×13-inch casserole dish with either parchment paper or non-stick spray, and preheat the oven to 200°C/400°F.cooking spray/parchment paper
- Begin by beating the eggs in a large mixing bowl.12 eggs
- Add the remaining ingredients, but only add in half of the shredded cheese. Mix well.2 cups cottage cheese, 4 cups shredded cheddar cheese, 8 oz diced green chilis, ½ cup all-purpose flour, ½ cup cooked crumbled bacon, 1 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- Pour the mixture into the prepared casserole dish and sprinkle the remaining cheese on top.
- Turn casserole around, reduce heat to 190°C/375°F. Bake for 30 more minutes or until set.
For the ground turkey:
- While the egg bakes, add the ground turkey, smoked paprika, dried sage, coriander seeds, dried thyme, cayenne powder, pepper and salt to a large skillet and mix well together.2 pounds ground turkey, 1½ teaspoons smoked paprika, 3 teaspoons dried sage, 1½ teaspoons coriander seeds, ½ teaspoon dried thyme, ½ teaspoon cayenne pepper powder, 1½ teaspoons salt, 3 teaspoons ground black pepper
- Turn the heat on medium heat and cook until the turkey is browned and any extra juices are re-absorbed (about 10-15 minutes).
For the breakfast burritos:
- When the cooked ingredients have cooled to room temperature, it's time to make the burritos.
- Place a tortilla on a flat surface (a large chopping board works great here.24 low carb tortillas
- Add a slice of egg and 2-3 tablespoons of the turkey mixture. They should be parallel and close to the middle. See photos in the main post under the "how to make" section for more clarity.
- Top with hot sauce, salsa, fajita, or enchilada sauce if desired. I quite like Old El Paso smokey bbq fajita sauce here, or a mix and match of a few different sauces.hot sauce
- Fold the sides inward, then roll tightly from the bottom up, tucking as you go, until you have a snug, fully wrapped burrito.
- Next, wrap the burrito in foil or parchment paper. Repeat for the remaining burritos.
- When all of the burritos are wrapped, place them in a ziplock bag and freeze them for up to 3 months.
- When you're ready to eat, unwrap a burrito and heat it for 2 minutes in a microwave.
Notes
- Cool first: If you’re assembling burritos for later, let the eggs and turkey cool slightly before wrapping so steam doesn’t soften the tortillas.
- Even slices: Cut the egg casserole into uniform pieces so each burrito fills and rolls the same way.
- Center the filling: Keep the egg and turkey close to the middle of the tortilla to make folding cleaner and tighter.
- Sauce restraint: Add sauce sparingly if you’re storing burritos in the fridge, since it has more time to soak into the tortilla and affect the texture. Frozen burritos are more forgiving.
- Roll snugly: A tight roll helps the burritos hold their shape and keeps the filling where it belongs.
- Assembly line: Lay out tortillas, fillings, and wraps before you start to keep portions consistent and speed things up.
- Fridge: Store wrapped burritos in the fridge for up to 4 days. Keep sauces light inside to protect the tortillas.
- Freezer: Wrap burritos in parchment paper or foil, then place in a freezer bag and freeze for up to 3 months.
- Reheating: Remove wrapping and microwave for about 2 minutes, flipping halfway, or reheat in an air fryer or toaster oven until warmed through.
- From frozen: Burritos can go straight from the freezer to the microwave or air fryer with no thawing needed.
Nutrition
Calories: 203kcal | Carbohydrates: 4g | Protein: 18g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 133mg | Sodium: 535mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 3mg | Calcium: 183mg | Iron: 1mg