Freezer Breakfast Burritos

Method

1. 1

   Mix the sage, crushed fennel, smoked paprika, and garlic powder into the ground turkey. Brown it in the oil over medium-high, breaking it up, until cooked through and taking on color. Add the bell pepper for the last 3 minutes, then tip into a bowl.

   💡 Tip: The fennel is what makes turkey taste like breakfast sausage. Crush the seeds lightly to wake them up.
2. 2

   Whisk the eggs and egg whites with salt and pepper. Scramble gently in the same skillet over medium-low until just set and still glossy.

   💡 Tip: Pull the eggs slightly early. They finish cooking in the residual heat and again when reheated.
3. 3

   Let everything cool for 10 minutes. Lay out the tortillas and divide the turkey, eggs, black beans, cheese, and salsa between them.

   💡 Tip: Cooling first stops the tortillas steaming, which is what keeps frozen burritos from going soggy.
4. 4

   Fold in the sides and roll each burrito tightly. Wrap individually in foil and freeze for up to 3 months, or refrigerate for 4 days.

   💡 Tip: A tight roll and individual wrapping are what make these grab-and-go.