Breakfast burritos originated in the American Southwest, blending Mexican tortilla traditions with classic American breakfast ingredients like eggs and sausage. They became popular in the 1970s and 1980s as a portable, hearty morning meal for workers and students.

In Texas, breakfast burritos often feature brisket or chorizo, while in California they may include avocado and fresh salsa. In the Pacific Northwest, smoked salmon or local cheese varieties are common twists.

Traditionally it is served hot, wrapped in a soft flour tortilla, and often accompanied by salsa, hot sauce, or a side of refried beans. It is eaten handheld, making it ideal for on‑the‑go meals.

Breakfast burritos are a staple at weekend brunches, school‑day lunches, and road‑trip breakfasts. They’re also popular at sports events and fundraisers because they can be made in large batches and served quickly.

Using lean ground turkey with a custom spice blend reduces fat while keeping the flavor profile of traditional pork sausage. This makes the burritos higher in protein and lower in calories, appealing to health‑conscious eaters.

Common errors include over‑mixing the turkey (making it tough), breaking up the meat too early (causing steam instead of browning), and assembling the burritos before the filling has cooled, which creates soggy tortillas.

Flash‑freezing solidifies the burritos, preventing the moisture from being squeezed out during vacuum sealing. This keeps the texture intact and avoids freezer‑burn, ensuring a better reheated product.

Yes. After assembling, flash freeze the burritos, then vacuum seal or place them in freezer bags. Store in the freezer for up to three months. Reheat directly from frozen in the microwave with a damp paper towel for 60‑75 seconds.

The turkey should be fully browned with no pink, the vegetables should be tender but not mushy, and the eggs should be softly scrambled and still slightly moist. The mixture should look cohesive and evenly colored.

The YouTube channel Josh Cortis focuses on practical meal‑prep strategies, quick and nutritious breakfast and lunch recipes, and product reviews that help home cooks save time and eat healthier.

Josh Cortis emphasizes scientific measurement (using grams for all ingredients), efficient batch cooking, and storage hacks like vacuum sealing. He blends detailed technique explanations with a casual, relatable style, unlike many channels that rely on visual estimation.

Josh Cortis is also known for his overnight oats variations, protein‑packed breakfast muffins, and make‑ahead egg white frittatas that can be stored in the freezer for quick mornings.