High Protein Breakfast Meal Prep Burritos

Ingredients

• 12 large eggs
• 1/4 cup milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb lean ground turkey sausage (or 8 turkey breakfast sausage links, casings removed)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen diced potatoes or hash browns
• 1 red bell pepper, diced
• 1/2 yellow onion, diced
• 1 tbsp olive oil
• 1 cup shredded reduced-fat sharp cheddar
• 1/2 cup salsa, plus more for serving
• 8 large (10-inch) flour tortillas
• 8 sheets of foil (10x12 inches each)

Instructions

1. 1

   Heat the olive oil in a large nonstick skillet over medium-high. Add the diced potatoes, bell pepper, and onion. Cook 8–10 minutes, stirring occasionally, until the potatoes are golden and tender. Transfer to a large bowl.

2. 2

   In the same skillet, brown the turkey sausage, breaking it into small crumbles, for 6–7 minutes until cooked through. Add to the bowl with the veggies.

3. 3

   Whisk the eggs with the milk, salt, and pepper. Pour into the skillet over medium-low heat. Stir gently with a spatula in slow figure-8s until just set but still glossy — about 3 minutes. Resist scrambling them hard; they'll finish cooking when reheated.

4. 4

   Fold the eggs into the bowl with the veggies and sausage. Stir in the black beans and salsa. Cool the mixture for 10 minutes so it doesn't steam the tortillas.

5. 5

   Warm each tortilla in the microwave 10 seconds to make it pliable. Lay flat, scoop 3/4 cup of filling onto the lower third, and top with 2 tablespoons of cheese.

6. 6

   Fold the bottom up over the filling, fold in the sides, then roll tightly into a burrito. The tighter you roll, the better it holds in the freezer.

7. 7

   Wrap each burrito snugly in foil. Refrigerate up to 4 days or freeze up to 3 months — that's a full month of grab-and-go breakfast for one person.

8. 8

   To reheat from frozen: unwrap foil, wrap burrito in a paper towel, microwave 90 seconds per side. For a crispy outside, finish in a dry skillet for 2 minutes.