How to make TurkeyBreakfast Burritos
Prep
time: 15 minutes | Cook time: 25 minutes| Serves 8
12 eggs
¼ cup low-fat milk
1 pound extra-lean turkey breakfast sausage (nitrate-free)
Nonstick cooking spray
8 (7- to 8-inch) whole-wheat tortillas, such as La Tortilla Factory low-carb
tortillas
¼ cup low-fat milk
1 pound extra-lean turkey breakfast sausage (nitrate-free)
Nonstick cooking spray
8 (7- to 8-inch) whole-wheat tortillas, such as La Tortilla Factory low-carb
tortillas
Optional
add-ins
¼ cup sautéed onion, bell peppers, spinach, and/or mushrooms
¼ cup black beans
2 tablespoons cheese of your choice
2 slices chopped turkey bacon
¼ cup sautéed onion, bell peppers, spinach, and/or mushrooms
¼ cup black beans
2 tablespoons cheese of your choice
2 slices chopped turkey bacon
1
In a large
bowl, whisk together the eggs and milk.
2
In a large
skillet over medium-high heat, brown the turkey sausage until
sausage to a bowl and set aside.
sausage to a bowl and set aside.
3
Use a paper
towel to wipe out the skillet, or use a separate large skillet,
mixture, and stir gently and constantly with a rubber spatula for 10 to 15
minutes, until the eggs are fluffy and cooked thoroughly.
mixture, and stir gently and constantly with a rubber spatula for 10 to 15
minutes, until the eggs are fluffy and cooked thoroughly.
4
Divide the
sausage and scrambled eggs among the tortillas. If you’re
of the tortilla, fold in the sides, and roll tightly to close.
of the tortilla, fold in the sides, and roll tightly to close.
5
Serve
immediately with the salsa, or place each burrito in a zip-top bag
for 60 to 90 seconds. These will also keep well in the freezer for up to 1
month.
for 60 to 90 seconds. These will also keep well in the freezer for up to 1
month.
Per
Serving (1 burrito, no add-ins): Calories: 241 Total fat: 10g
