Ingredients:

  • 12 large Eggs
  • 0.5 cup Liquid Egg Whites
  • 1 lb Lean Turkey Sausage or Ground Chicken
  • 1 tsp Smoked Paprika
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper
  • 1 large Red Bell Pepper, diced
  • 1 medium Yellow Onion, finely chopped
  • 2 cups Fresh Baby Spinach, chopped
  • 1 tbsp Avocado Oil
  • 8 large 10-inch Flour Tortillas
  • 2 cups Shredded Sharp Cheddar Cheese
  • 1 cup Black Beans, rinsed and dried

Instructions:

  1. Place the lean turkey sausage in a skillet over medium-high heat. Break into small crumbles and cook until browned. Drain the meat thoroughly in a colander to remove all excess fat and liquid to prevent a soggy burrito base.
  2. Wipe the skillet and add avocado oil. Sauté the diced peppers and onions over high heat until edges are charred. Stir in the chopped spinach until wilted. Transfer veggies to a paper-towel-lined plate and let rest for 10 minutes to wick away moisture.
  3. Whisk the 12 eggs and liquid egg whites. In the same skillet over medium-low heat, cook the eggs using a soft-scramble method. Remove from heat while they still appear slightly glossy to account for carryover cooking during reheating.
  4. Allow all cooked components (meat, veggies, and eggs) to cool completely to room temperature before assembly. This prevents steam from being trapped inside the tortilla.
  5. Lay out a tortilla. Place a portion of shredded cheese in the center first—this acts as a hydrophobic fat barrier. Layer the eggs, turkey sausage, sautéed vegetables, and black beans on top. Fold the sides in and roll tightly.
  6. Wrap each burrito tightly in parchment paper or foil. Place in an airtight freezer bag. To reheat, microwave for 2-3 minutes or bake until heated through.