Egg, Cheese, and Turkey Breakfast Burritos recipe

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Ingredients

10 egg whites
6 eggs
2 teaspoons vegetable oil, or as needed, divided
½ (16 ounce) package frozen hash brown potatoes, thawed
½ pound ground turkey
1 cup chopped red onion
6 slices hickory ham (such as Farmland®), diced
1 ½ cups shredded fat-free Cheddar cheese
10 low-carb, high-fiber tortillas, warmed

Nutrition Info

260.7 calories
carbohydrate: 21.6 g
cholesterol: 139.7 mg
fat: 12.6 g
fiber: 9.6 g
protein: 25.5 g
saturatedFat: 3.7 g
servingSize: -
sodium: 718.4 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk egg whites and eggs together in a large bowl.

  2. Heat 1 teaspoon oil in a large frying pan over medium-high heat. Cook and stir hash browns until browned and crispy, about 5 minutes. Transfer hash browns to a large bowl.

  3. Heat 1 teaspoon oil in the same frying pan over medium heat. Add turkey, onion, and ham. Cook and stir until turkey is crumbly and onion softens, about 5 minutes. Add eggs, stir until scrambled and set, 5 to 7 minutes. Add cheese and let melt, about 3 minutes. Pour mixture into the bowl with the hash browns. Mix everything together.

  4. Plate tortillas. Add about 3 tablespoons of filling to each tortilla. Fold opposing edges of a tortilla to overlap the filling. Roll 1 of the opposing edges around the filling, creating a burrito. Repeat for remaining tortillas.

Recipe Yield

10 burritos

Recipe Note

Great for meal prepping. Freeze extras.

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