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Turkey Egg Breakfast Burrito

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Turkey Egg Breakfast Burrito

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

766calories
85g protein
75g carbs
13g fat

Sodium: Not calculated

1 meal. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

Cooking instructions

Roast diced potato at 425 F until tender. Cook turkey to 165 F as measured with a food thermometer; chop or flake. Scramble egg whites until set and add to the filling. Cook peppers and onions with the measured oil until tender. Season with paprika. Divide everything evenly into four portions. Cool promptly and refrigerate; add fresh herbs or sauces when serving. Divide filling over 4 tortillas, top with cheese and fold; heat until hot. Cool promptly; package yogurt sauce separately.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg. Gluten status needs label review. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

Inspiration: Aussie Fitness · Original source. No endorsement is implied.

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