Freezer-friendly breakfast burritos packed with eggs, turkey sausage, black beans, and cheese, about 35 grams of protein each and ready to reheat in minutes.
1 pound lean turkey breakfast sausage
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
10 large eggs
1 cup liquid egg whites
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon chili powder
1 can (15 ounces) black beans, drained and rinsed
1½ cups shredded Mexican-blend cheese
10 large high-protein or whole wheat flour tortillas (10-inch)
Salsa (for serving)
In a large skillet over medium-high heat, brown the turkey sausage, breaking it into crumbles, about 6 minutes. Transfer to a bowl.
In the same skillet, cook the peppers and onion 5 to 6 minutes until soft and any liquid has evaporated. Add them to the sausage.
Whisk the eggs, egg whites, salt, pepper, and chili powder. Cook over medium-low heat, stirring gently, until just set but still soft. Fold in the sausage, vegetables, and black beans.
Spread the filling on a sheet pan and cool 10 to 15 minutes. Warm fillings create steam and soggy tortillas.
Warm the tortillas so they are pliable. Spoon about ¾ cup filling onto each, top with cheese, fold in the sides, and roll tightly.
Wrap each burrito in foil or parchment, place in freezer bags, and freeze flat for up to 3 months.
Remove the foil, wrap in a damp paper towel, and microwave 1½ to 2½ minutes, flipping halfway. For a crisp shell, air fry at 350°F for 5 minutes afterward.
Cool the filling completely before rolling.
Use high-protein tortillas for extra protein.
Remove foil before microwaving.
Freeze for up to 3 months.
Find it online: https://recipeshots.com/high-protein-breakfast-burritos/