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If mornings in your house look anything like mine (absolute chaos), these burritos are about to become your best friend. They are convenient and absolutely delicious! Loaded with homemade turkey sausage, protein-packed scrambled eggs, and crispy hashbrowns. I make a big batch on a Sunday, wrap them up, and stash them in the freezer so that my hungry teenagers have a real breakfast waiting instead of scrounging for something on the way out the door!
This one has been on repeat in my kitchen lately. Homemade turkey breakfast sausage, a fluffy scramble made with whole eggs, egg whites, and cottage cheese for extra protein, sautéed peppers and onions, and crispy oven-baked hashbrowns, all rolled into an extra-large tortilla. Ten burritos, one Sunday afternoon, breakfast solved for two weeks straight! As a nutritionist, I not only want to serve wholesome breakfasts everyday, but I also need some hacks to help me out. This one is surely making our weekday routine so much easier!
Why You’ll Love This Recipe
- Meal prep magic: make a batch once and you’ve got breakfast covered for two weeks in the freezer.
- Protein packed: between the turkey sausage, whole eggs, egg whites, and cottage cheese, these will actually keep you full all morning.
- Homemade turkey sausage: no fillers, just simple spices and ingredients — and it comes together in one skillet.
- Grab-and-go: wrapped individually, so everyone can grab their own and reheat in minutes.
- Kid and adult approved: hearty, filling, and easy to customize with whatever mix-ins your family loves.
- Budget friendly: simple grocery staples that stretch into ten breakfasts.
How to Make Easy Breakfast Burritos
- Bake the hashbrowns. Cook the frozen shredded hashbrowns in the oven according to the package directions until golden and crisp. Set aside.
- Cook the turkey sausage. Brown the ground turkey in a skillet with the fennel, Italian seasoning, sage, maple syrup, smoked paprika, and salt, breaking it up as it cooks. Set aside.
- Sauté the veggies. In the same skillet, sauté the diced bell pepper and onion until softened.
- Scramble the eggs. Whisk the eggs, egg whites, and cottage cheese together and scramble with the peppers and onions until just set. Add some cheddar cheese too!
- Assemble and wrap. Divide the sausage, eggs, and hashbrowns evenly among the tortillas, roll tightly burrito-style, then wrap individually for the fridge or freezer.
Tips and Adaptations
- Let everything cool before wrapping. Trapped steam is what makes a burrito soggy — give the fillings a few minutes to cool before you roll. Heating the tortilla before rolling also makes it more pliable.
- Don’t overcook the eggs. Pull them off the heat just before fully set — they’ll finish cooking a bit more when you reheat.
- Wrap individually. I wrapped first in parchment paper, then foil to keep them fresh. This also makes it easy to re-heat from frozen in the microwave
- Reheating from frozen: microwave 3–4 minutes in just parchment paper, or unwrap and warm in a 350°F oven for 20–25 minutes for a crispier tortilla.
- Make it your own. Swap in spinach, black beans, bacon, or a different cheese — the base method holds up to almost any mix-in.
These meal prep breakfast burritos have genuinely changed my weekday mornings, and I hope they do the same for yours. If you make them, I’d love to hear how they turn out — leave a comment below and tag me on Instagram so I can see your burrito assembly line!
Meal Prep Breakfast Burritos with Turkey Sausage
Ingredients
- 16 oz frozen shredded hash browns
- 10 extra large flour tortillas
For the homemade turkey sausage
- 1 lb ground turkey
- 2 tsp fennel seed
- 1 tsp dried sage
- 1 tsp smoked paprika
- 1 tbsp Italian seasoning
- 1 tbsp maple syrup
For the scrambled eggs:
- 1 medium green bell pepper, diced
- 1/2 cup diced yellow onion
- 10 large eggs
- 1 cup liquid egg whites
- 1/3 cup cottage cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Bake the hashbrowns. Preheat oven and cook the frozen hashbrowns according to package directions until golden and crisp. Set aside.
- Make the turkey sausage. In a large skillet over medium heat with a bit of cooking oil or spray, cook the ground turkey with the fennel seed, Italian seasoning, sage, maple syrup, smoked paprika, and salt, breaking it up as it browns, until fully cooked. Transfer to a bowl and set aside.
- Sauté the veggies. In the same skillet, heat 1 tbsp olive oil and sauté the diced bell pepper and onion until softened, about 5–7 minutes.
- Scramble the eggs. Whisk together the eggs, egg whites, and cottage cheese. Pour into the skillet with the peppers and onions and scramble until just set, add cheddar cheese if using. Don't overcook the eggs! You want them soft, since they'll cook a bit more when you reheat the burritos later. Combine the turkey sausage into the egg mixture.
- Assemble. Warm the tortillas a bit in the microwave to make them more pliable. Lay out your tortillas and divide the turkey sausage/egg scramble and hashbrowns evenly among all 10. Roll tightly, tucking in the sides burrito-style.
- Wrap and store. Wrap each burrito individually in parchment paper (easier to reheat from frozen) then foil or plastic wrap. Store in the fridge for up to 4–5 days or freeze for up to 2–3 months.
- Reheat. From the fridge: microwave 1–2 minutes. From frozen: microwave 3–4 minutes, or unwrap and reheat in a 350°F oven for about 20–25 minutes.
