I make them a tiny bit healthier by making a spicier version of my turkey breakfast sausage. To make the sausage, combine ground turkey with loads of herbs & spices, and cook it in a skillet until cooked through and starting to brown:
Once reheated (you've got a couple of options on how to reheat, which I'll discuss below), serve with the salsa of your choice. Breakfast heaven, here I come:
Make-Ahead Freezer Breakfast Burritos
Makes one dozen
Click here for a printable recipe
Spicy Turkey Sausage
20 oz. lean ground turkey
1 1/2 t. salt
1 1/2 t. dried sage
3/4 t. thyme
1 1/2 t. black pepper
1 t. cayenne pepper
3/4 t. smoked paprika
1/2 t. garlic powder
1/4 t. ground mustard
1/8 t. nutmeg
1 T. maple syrup
1 T. olive oil
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
1 small white onion, finely chopped
1 t. olive oil
1 T. butter
12 8-in tortillas
12 slices cheese (good deli American, cheddar, or pepper jack)
1/3 of the Spicy Turkey Sausage recipe
Salt & Pepper
Make the sausage: In a large bowl, combine ground turkey with the herbs, spices, and maple syrup. Mix until well combined; cover and let sit at least two hours to let the flavors meld.
Heat a large skillet over medium heat. Add olive oil; once the oil is shimmering, add in the turkey sausage mixture and break up with the back of a spoon. Cook until cooked through and sausage crumbles are just starting to brown. Transfer to a paper towel lined plate to absorb any excess fat.
Divide sausage into three equal portions. Transfer two portions to plastic freezer bags and save for later.
Make the breakfast burritos: In the same skillet that the sausage cooked in, add olive oil and set to medium heat. When the pan is hot add the peppers and onion, along with a pinch of salt and a few grinds of black pepper. Cook 8-10 minutes, until onion starts to turn translucent and the vegetables have started to brown slightly.
In a medium bowl, whisk together the eggs. Set a large skillet over medium-low heat and melt the butter in it. When the butter foams, add in the eggs. Cook gently, using a spatula to stir the eggs, until the eggs are just set but still custard-y.
On a large sheet pan, combine the eggs, peppers and onions, and sausage. Mix well and divide into 12 equal piles.
Assemble the burritos by placing one tortilla on a sheet of aluminum foil. Top with half a slice of cheese, burrito mixture, and the remaining half slice of cheese. Fold the top and bottom of the tortilla over the burrito, and then wrap tightly. Wrap in aluminum foil. Repeat the process with the remaining tortillas, cheese, and burrito mixture.
Store the burritos in the freezer in a gallon-sized freezer bag.
Microwave method: For two burritos, defrost for 3 minutes at 40% power, turning them over halfway. Heat at full power for 1 1/2 to 2 minutes, until thoroughly heated through.
Oven/toaster oven method: For two burritos, defrost for 3 minutes and 40% power in the microwave, flipping them over halfway through. (Alternatively, let them thaw overnight in the fridge.) Set your oven or toaster oven to 375 and bake the burritos for 14-17 minutes, flipping halfway through.
Serve with your favorite salsa.