American · Breakfast
Turkey and Egg Breakfast Burrito
Ground turkey browned with onion and cumin, then folded with scrambled eggs, melted Monterey Jack, and diced tomato inside a warm flour tortilla. Finished with tomato salsa and fresh cilantro, then rolled into a handheld breakfast burrito for a savory morning meal.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
623Calories
48.6gProtein
30.2gFat
42.1gCarbs
6.3gSugar
3.6gFiber
1258mgSodium
516mgChol
8.9gSat Fat
485mgPotassium
298mgCalcium
3.1mgIron
1.8mcgVitamin B12
8.2mgVitamin C
protein-rich
rich-umami
hidden-gems
breakfast
Instructions
1
Prep
Dice the onion and tomato, shred the Monterey Jack cheese, chop the cilantro, and beat the eggs with salt.
2
Sauté
Heat the oil in a nonstick skillet over medium heat, add the onion, and cook 3 minutes until translucent.
3
Fry
Add the ground turkey, cumin, salt, and pepper, cook over medium-high heat 6 minutes, breaking it up until no pink remains.
4
Scramble
Push turkey aside, pour eggs into the space, and cook over medium-low 2 minutes, folding gently until just set.
5
Melt
Scatter the Monterey Jack cheese and tomato over the eggs, cook 1 minute over medium until cheese melts.
6
Plate
Warm the tortilla 20 seconds per side, pile the mixture down the centre with salsa and cilantro, roll tightly, serve seam-side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground turkey
- 44 large eggs
- 22 large flour tortilla (20 inch)
- 2 oz56g Monterey Jack cheese
- 11 onion (120g)
- 22 small tomato (120g)
- 4 tbsp60g tomato salsa
- 2 tbsp2 tbsp fresh cilantro
- 1 tsp1 tsp ground cumin
- 2 tbsp30ml vegetable oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
