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Breakfast Burritos

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Quick and filling breakfast burritos with scrambled eggs, lean meat, peppers, and cheese, perfect for busy mornings.

Ingredients

Scale
  • 4 large eggs
  • 1/2 lb (225 g) lean ground turkey or diced cooked chicken breast
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 bell pepper, diced
  • 1 small onion, diced
  • 4 large flour tortillas (8–10 inch)
  • Salt and freshly ground black pepper, to taste
  • 1–2 tbsp olive oil or cooking oil

Instructions

  1. Crack the eggs into a bowl, whisk with a pinch of salt and pepper until slightly frothy.
  2. Heat 1 tbsp oil in a skillet over medium heat. Add the lean meat and cook until browned and cooked through, breaking up lumps (about 5–7 minutes). Drain excess fat if necessary.
  3. Add the diced bell pepper and onion to the skillet. Sauté until softened and fragrant, about 4–6 minutes.
  4. Push the meat and veggies to the side of the pan. Add a touch more oil if needed, pour in the beaten eggs, and gently scramble until just set (about 2–3 minutes). Mix eggs with meat and veggies.
  5. Remove pan from heat. Warm tortillas for 10–15 seconds per side in a dry skillet or microwave for 20 seconds.
  6. Spoon an even portion of the filling down the center of each tortilla. Sprinkle with shredded cheese. Fold sides and roll tightly.
  7. Serve immediately, or wrap individually in foil or plastic wrap and freeze for future meals.

Notes

For lower fat, use egg whites or a mix. Substitute with plant-based meat and dairy-free cheese for a vegan option. Use corn tortillas for a gluten-free option if they are pliable.

Find it online: https://www.mealbreeze.com/breakfast-burritos/