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Meal Prep Breakfast Burritos

6 burritos; nutrition per burrito

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Ingredients

  • 6 large eggs
  • 1 cup egg whites
  • 12 oz turkey breakfast sausage
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • ½ tsp garlic powder
  • Salt and black pepper, to taste
  • 6 large low-carb tortillas
  • 6 oz shredded pepper jack

Shopping list

Use the ingredient list above as your checklist. Quantities make the full batch.

Let’s make it.

  1. Whisk the eggs and egg whites. Scramble in a nonstick skillet over medium-high heat for 3–5 minutes, until cooked. Transfer to a plate in the fridge.
  2. In the same pan, break up and brown the sausage for 4–6 minutes. Drain excess liquid. Check turkey sausage reaches 165°F.
  3. Add bell pepper, onion, garlic powder, salt and pepper. Cook for 3–4 minutes, until the vegetables soften.
  4. Transfer the sausage mixture to a plate in the fridge for at least 30 minutes. Cool both fillings before wrapping.
  5. Divide cheese, eggs and sausage mixture among six tortillas. Tuck the sides in and roll.
  6. Toast in a skillet for immediate serving, or wrap individually and refrigerate or freeze. Reheat stored burritos to 165°F.

Estimated nutrition

6 burritos; nutrition per burrito. Published source estimates; brands may change these values.

402 kcalCalories
31gProtein
28gCarbs
22gFat

Source estimates depend on the tortilla, sausage and cheese brands. Cooling the fillings is part of the source method.

Storage

Recipe source: refrigerate individually in airtight packaging for up to 3 days or freeze for up to 3 months. USDA guidance: refrigerate promptly at 40°F or below and reheat leftovers to 165°F.

Storage guidance: USDA leftovers and refrigeration guidance.

Recipe source

Recipe formula and cooking parameters: Meal Prep Breakfast Burritos by Lindsey Janeiro / Nutrition to Fit. Checked October 7, 2026. Directions independently written by Ava Cravings; no affiliation implied.