Start your day off with these better breakfast burritos, made with whole wheat tortillas and filled with turkey sausage, eggs, bell pepper, and feta.
This content is sponsored by the Ohio Poultry Association. I was compensated for this post but all thoughts and opinions remain my own.
Happy National Better Breakfast Day!
As a kid I always wanted the unnaturally bright colored cereal to start my day. To say I was a picky eater is a gross understatement. Thankfully my taste buds have matured and now appreciate most foods this world has to offer (I’ll try almost anything at least once). With it, came an appreciation for a good breakfast.
Don’t get me wrong I love pancakes, French toast, waffles, and doughnuts but I reserve them for special occasions. I certainly eat enough dessert that I don’t need more for breakfast. These days I prefer to start my day with something more nutritious, which is often some rotation of Greek yogurt, fruit, oats, vegetables, and eggs.
Eggs have been under fire in the past, but they truly are little nutritional powerhouses. Just one egg contains 6 grams of protein, 8 essential nutrients (such a choline which is essential for brain health), only 70 calories, and obviously naturally free of sugars and carbohydrates. So not only are eggs a a good course of protein, they also help maintain a healthy weight by keeping you satisfied longer than their sugary, carb-loaded competition, thus curbing snack cravings,
But if you’re sitting there thinking, I don’t want to just eat eggs for breakfast, I have a recipe for you. These better breakfast burritos take a little bit longer than just scrambling eggs, but you will only be using one pan.
Better Breakfast Burritos Ingredient List:
- Turkey Sausage
- Bell Pepper
- Whole Wheat Tortillas
First, you brown the turkey breakfast sausage (omit if vegetarian), cook the eggs until there is no longer any obvious liquid egg, then cook the bell pepper and spinach until wilted, and assemble into whole wheat tortillas sprinkled with crumbled feta cheese. You can even wrap it in foil to keep warm if you need a to-go option.
These could also be easily adapted into tacos, if that’s more approachable. Would also be easier for kids to get involved in making/assembling their own meal! Just substitute the whole wheat tortilla for double the amount of smaller taco shells or tortillas, layer in the ingredients, and enjoy.
Have leftovers? These can be safely stored and consumed for up to 3 days in the fridge or frozen. In fact you can freeze raw eggs as well – just not in the shell please. Crack and beat them in a freezer-safe container (with a lid) and they can hang out in the freezer for up to a year! Just thaw them in the refrigerator a day before you want to use them. Any eggs still in the shells should be stored on the refrigerator shelves, not the door where the temperature fluctuates.
I always have a fresh supply of eggs in our refrigerator and love knowing that I am helping Ohio farmers in the process because Ohio is one of the nation’s largest producers of eggs, producing about 10 billion eggs every year. Visit OhioEggs.com to meet some of these wonderful Ohio egg farming families and to get more cooking tips, recipes, and nutrition information. You can also follow the Ohio Poultry Association on Facebook, Twitter, and Instagram.
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- 8 oz. turkey breakfast sausage, crumbled
- 4 eggs, beaten
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 5 oz. fresh spinach
- 4 oz. crumbled feta
- 4 whole wheat tortillas, warmed
- Place a medium skillet over medium-high heat. Add sausage, breaking up into smaller pieces, and cook for 8-10 minutes or until no longer pink. Remove sausage from skillet to a paper towel-lined plate, cover to keep warm, and remove all but 1/2 tablespoon of the grease.
- In the same pan add the beaten eggs. Cook for 3-5 minutes or until no longer runny, stirring frequently. Remove to another plate and cover to keep warm.
- In the same pan add the bell pepper and spinach, cooking until the spinach is wilted, about 5 minutes. Remove from heat.
- To assemble, divide eggs evenly down the center of each tortilla. Top each with sausage, peppers, spinach, and feta. Fold the bottom of each tortilla up over filling and roll up. Serve warm*.
*Or wrap in foil and place in a ziptop freezer bag. When ready to eat, remove foil, wrap in a damp paper towel and microwave for 3 minutes.
Source: Adapted from my Chorizo Breakfast Burritos.
Such a simple and fantastic recipe. I’ll make these burritos for my breakfast tomorrow!