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Breakfast · Eggs
Loaded Breakfast Burrito
Sausage-spiced turkey, scrambled whites, beans, and salsa in a toasted wrap — freezer-ready fuel.
424Calories
38.9gProtein
43.8gNet carbs
7.3gFiber
7.2gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
2 brown-rice tortillas (62 g each)
124 g
1¼ cups (300 g) liquid egg whites
300 g
4 oz (120 g) 99% lean ground turkey
120 g
¾ cup (120 g) black beans, drained and rinsed
120 g
½ cup (60 g) diced bell pepper
60 g
¼ cup (40 g) diced onion
40 g
¼ cup (60 g) salsa
60 g
3 Tbsp (20 g) dairy-free cheddar-style shreds
20 g
1 tsp smoked paprika + ½ tsp cumin + ¼ tsp fennel + pinch cayenne
4 g
oil spray
3 g
salt to taste
2 g
Method
- Brown the turkey with the spice blend and a pinch of salt in a misted skillet, breaking it into fine crumbles, 4–5 minutes. Add the pepper and onion for the last 2 minutes, then stir in the beans to warm.
- Push everything to one side, re-mist the pan, and soft-scramble the egg whites over medium-low until just set and still glossy.
- Warm the tortillas directly on the burner or in a dry pan for 15 seconds a side — warm tortillas roll, cold ones crack.
- Layer eggs, turkey mixture, shreds, and salsa down the center of each. Fold the sides in and roll tight.
- Sear the burritos seam-down in the hot dry pan 1–2 minutes per side to seal and crisp.
Nutrition facts
Per serving.
Calories424
Total fat7.2 g
Total carbohydrate51.1 g
Dietary fiber7.3 g
Net carbs43.8 g
Protein38.9 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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