Meal Prep Breakfast Burritos

Ingredients

• 1 lb (454 g) lean ground turkey
• 6 large eggs
• 1 cup (240 ml) liquid egg whites (optional)
• 1 lb (454 g) potatoes, diced small
• 6 large (10-inch) flour tortillas
• 3/4 cup (85 g) shredded cheese (optional)
• 1/2 cup (130 g) salsa (optional)
• 1 tbsp avocado oil; chili powder, cumin, salt and pepper

How to make it

1. Prep everythingDice the 1 lb (454 g) of potatoes into small 1/2-inch (1 cm) cubes and pat them dry. Crack the 6 eggs into a bowl, add the 1 cup (240 ml) of egg whites and a pinch of salt, and whisk until no streaks remain. Measure the 3/4 cup (85 g) of cheese and 1/2 cup (130 g) of salsa, and tear off 6 sheets of foil.
2. Crisp the potatoesHeat the 1 tbsp of avocado oil in a large 12-inch (30 cm) nonstick skillet over medium-high heat until it shimmers. Add the potatoes in one layer with a pinch of salt and cook 12 to 15 minutes, stirring every few minutes, until golden and crisp outside and soft when poked with a fork. Move them to a plate.
3. Brown the turkeyIn the same pan over medium-high heat, add the 1 lb (454 g) of turkey with about 1 tsp each of chili powder and cumin, plus salt and pepper. Break it into small crumbles and cook 7 to 9 minutes, until no pink remains and it reaches 165°F (74°C). Move it to another plate.
4. Scramble the eggsWipe out the pan, turn the heat to low, and pour in the eggs. Stir slowly with a spatula, pushing the eggs from the edges to the center, for 4 to 6 minutes. Take them off the heat while they still look slightly wet, since they keep cooking.
5. Cool the fillingsLet the potatoes, turkey and eggs cool for 10 minutes. Wrapping hot fillings traps steam, which makes soggy burritos and ice crystals in the freezer.
6. Fill and rollWarm the 6 tortillas in the microwave for 20 seconds so they bend without cracking. Divide the turkey, potatoes, eggs, cheese and salsa evenly down the center of each. Fold in the sides, then roll up tightly from the bottom, and wrap each one snugly in foil.
7. Store and reheatKeep burritos in the fridge up to 4 days or the freezer up to 3 months. To reheat, remove the foil, wrap in a damp paper towel, and microwave 2 to 3 minutes from the fridge or 3 to 4 minutes from frozen, flipping halfway, until hot in the center.