I don’t know about you but my mornings always seem rushed! If I want a good quality protein for breakfast I need to plan ahead. These burritos are loaded with macros that will keep you full and satisfied for hours. Chopped mushrooms and canned beans are a great way to stretch your meat and add a ton of extra fibre. I batch cook these beauties and freeze them individually for a grab-and-go breakfast or lunch.
Ingredients:
400 grams taco seasoned turkey
15 large mushrooms, chopped
1 can black bean, drained and rinsed
1 red pepper, chopped, seeds removed
8 eggs, scrambled
Shredded cheese
Cilantro (optional)
Sour cream
Whole grain tortillas
Instructions:
Pan fry ground turkey until almost cooked throughout and add chopped mushrooms and red pepper. Cook until all water is absorbed. Add black beans and remove from the pan into a bowl on the side
Use the same pan to scramble and cook the eggs
Shred cheese and chop cilantro
Lay your tortillas out along the counter and top with meat mixture, eggs, cheese, and cilantro
Use sour cream on the border of half the shell and fold to wrap
Wrap individually and allow to cool in the fridge before transferring to the freezer
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