Breakfast Burritos

Storage & Reheating Refrigerator: Store in an airtight container for up to 4 days. Freezer: Wrap tightly in foil or parchment paper for up to 3 months. Reheating from thawed: Air fryer at 200°C for 5–6 minutes, flipping halfway; or oven at 175°C for 10 minutes; or microwave for 1–2 minutes until fully heated through. Ensure all portions reach a safe internal temperature

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the minced turkey with all spice mix ingredients and the lemon juice in a bowl. Mix well with your hands until evenly combined. Cover and refrigerate for at least 10 minutes (or overnight for deeper flavour)

Step 2

Whisk together the eggs, smoked paprika, salt, onion powder, garlic powder, cinnamon, and ground flaxseed in a medium bowl until fully combined. Set aside.

Step 3

Heat a large non-stick skillet over medium heat (not high heat). Add the marinated turkey sausage and cook, stirring frequently, for 5–6 minutes until cooked through and lightly browned. Transfer to a plate and set aside.

Step 4

In the same skillet over medium heat, add the olive oil. Add the minced garlic and cook for 30 seconds until fragrant. Add the red and green bell peppers, green onions, and oregano. Cook for 4–5 minutes, stirring occasionally, until the peppers have softened. Add the spinach/kale and black beans, stir, and cook for a further 2 minutes until the greens are wilted and the beans are warmed through. Transfer the entire mixture to the plate with the sausage.

Step 5

Reduce heat to low. In the same skillet (no additional oil needed), add the whisked egg mixture. Cook slowly on low heat for 3–4 minutes, gently folding rather than stirring, until eggs are just fully set with no runny portions remaining. Do not increase the heat. Transfer to a plate and set aside.

Step 6

Wipe the skillet clean with a paper towel and set aside.

Step 7

Assemble the burritos: To each whole wheat tortilla, add ⅛ of the sausage-vegetable mixture, ⅛ of the scrambled eggs, 1 tablespoon of low-sodium salsa, and approximately ½ teaspoon of shredded cheese. Fold the sides of the tortilla over the filling and roll firmly, tucking in the edges as you go.

Step 8

Toast the burritos: Heat the clean skillet over medium heat. Add the burritos seam-side down and cook for 1–2 minutes until golden brown. Flip and cook for 1 more minute.

Step 9

Serve immediately, or cool and store as per storage notes below.