Easy Turkey Breakfast Burritos

Want an easy but satisfying breakfast? Sauté ground turkey with onions, peppers and spices; combine with scrambled eggs and cheese; and serve in burrito wraps. Quick, easy and yummy.

Turkey breakfast burrito wide enlarged

: Serves 8 (1 serving = 1 6-inch burrito)


  • 1 pound of ground turkey or use 1 pound leftover turkey meatloaf, cubed small
  • 8 6-inch flour burrito shells
  • ¼ cup canola oil
  • 8 beaten eggs, scrambled
  • ¼ cup diced onions 
  • ¼ cup fresh bell peppers (red, yellow or green), diced
  • 2 tablespoons seeded jalapeño peppers
  • 2 tablespoons fresh scallions, chopped
  • 2 tablespoons fresh cilantro, chopped 
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 cup shredded Monterey Jack and Cheddar cheese

Nutrition Per Serving

Calories 366 cal
Total Fat 23 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 234 mg
Sodium 439 mg
Carbohydrates 20 g
Protein 3 g
Phosphorus 294 mg
Potassium 250 mg
Dietary Fiber 1.3 g
Calcium 188 mg


  1. Sauté meatloaf, onions, peppers, scallions and cilantro in half the oil until translucent. Stir in spices and then turn off heat.
  2. Using another large sauté pan, set pan to medium-high heat and add in remaining oil and scrambled eggs.
  3. Place equal amounts of vegetable and meatloaf mix, cheese and eggs in burrito shells, then fold and serve.


TIP: To add lots of bold flavor, be sure to chop the leftover meatloaf into small cubes before you sauté with the onions, peppers, scallions and cilantro.