Have Breakfast Ready in 60 Seconds Each Morning with these Freezer Friendly Breakfast Burritos

Ingredients

• 1 lb Ground Turkey (93% lean, preferably fresh)
• 1 tsp Salt (Kosher or table salt)
• 1 tsp Black Pepper (Freshly ground)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Cayenne Pepper
• 1 tsp Smoked Paprika
• 1 tsp Oregano
• 1.5 tsp Rub Sage
• 1 tbsp Brown Sugar
• 8 Large Eggs (Large, room temperature)
• 2 tbsp Milk (Whole milk)
• 1 medium Green Bell Pepper (About 150 g, diced)
• 1 medium Red Bell Pepper (About 150 g, diced)
• 1 medium Sweet Onion (About 200 g, diced)
• 5 oz Spinach (Fresh, roughly chopped)
• 4 tbsp Vegetable Oil (Canola or other neutral oil)
• 2 cups Frozen Shredded Hash Browns (Approximately 170 g)
• 1 cup Shredded Cheddar Cheese (About 120 g, divided among burritos)
• 17 9‑inch Flour Tortillas (Soft, 9‑inch diameter)

Instructions

1. Make Turkey Sausage Seasoning

   Place 1 lb ground turkey in a large mixing bowl. Add 1 tsp salt, 1 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp cayenne pepper, 1 tsp smoked paprika, 1 tsp oregano, 1.5 tsp rub sage, and 1 tbsp brown sugar. Using clean hands, mix until the spices are evenly distributed.

   Time: PT10M

2. Beat Eggs and Milk

   Crack 8 large eggs into a separate bowl, add 2 tbsp milk, and whisk until smooth and pale.

   Time: PT5M

3. Prep Vegetables

   Dice 1 medium green bell pepper, 1 medium red bell pepper, and 1 medium sweet onion into small cubes. Roughly chop 5 oz fresh spinach.

   Time: PT10M

4. Brown the Turkey Sausage

   Heat 1 tbsp oil in the large skillet over medium‑high heat. Add the seasoned turkey, spreading it in an even layer. Let it sit without stirring for 2‑3 minutes to develop a brown crust, then break it up and continue cooking until no pink remains.

   Time: PT8M

   Temperature: Medium‑high

5. Cook Veggies and Hash Browns

   Add another 1 tbsp oil to the skillet. Toss in the diced onion and peppers, seasoning lightly with salt. Cook, stirring every couple of minutes, until onions turn translucent (about 4 minutes). Add 2 cups frozen shredded hash browns and the chopped spinach; cook until potatoes are heated through and spinach wilts.

   Time: PT8M

   Temperature: Medium‑high

6. Scramble the Eggs

   Push the vegetable‑potato mixture to the sides of the pan, lower heat to medium, add 1 tbsp oil to the center, and pour in the beaten eggs. Let them set briefly, then gently pull the cooked edges toward the center with a spatula, repeating until the eggs are softly scrambled.

   Time: PT5M

   Temperature: Medium

7. Combine All Fillings

   Mix the scrambled eggs, cooked turkey, and vegetable‑hash brown mixture together in the skillet. Taste and adjust seasoning with salt and pepper as needed.

   Time: PT2M

8. Cool the Filling

   Transfer the filling to a wide bowl or tray and let it cool to room temperature (about 20 minutes). This prevents steam from making the tortillas soggy.

   Time: PT20M

9. Assemble Burritos

   Lay a 9‑inch tortilla flat. Spoon 70‑80 g (about two large spoonfuls) of the cooled filling onto one side, then sprinkle ~7 g shredded cheese on top. Fold the sides in and roll tightly. Repeat for all 17 tortillas.

   Time: PT10M

10. Flash Freeze Burritos

    Place the assembled burritos seam‑side down on a baking sheet. Put the sheet in the freezer for about 30 minutes until the burritos are solid.

    Time: PT30M

11. Vacuum Seal and Store

    Transfer the frozen burritos into individual vacuum‑seal bags (or freezer bags, pressing out excess air). Seal and store in the freezer for up to 3 months.

    Time: PT5M

Nutrition Facts

Calories

349

Protein

16 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g