Breakfast Burritos

Name: Breakfast Burritos
Total time: 60 min
Yield: 8 servings
Ingredients: 1 ea medium potato; 1 ea medium red onion; 1 ea pepper; 250 g turkey mince; 1 tsp garlic granules; 2.5 g smoked paprika; 1 ea large flat mushroom; 80 g spinach; 8 ea medium eggs; 150 g reduced-fat cottage cheese; 8 ea tortilla wraps; 80 g reduced-fat cheddar

Recipe from Pinch of Nom · original post · full recipe on pinchofnom.com

Make-ahead Breakfast Burritos that are high in protein, batch-friendly and freezable. A filling grab-and-go breakfast for busy mornings.

Serves 8 60 min 26g proteinKid-friendly

Freezer friendly

Ingredients

medium potato — diced1 ea
medium red onion — peeled and diced1 ea
pepper — deseeded and diced1 ea
turkey mince — 2% fat250 g
garlic granules1 tsp
smoked paprika — 1 tsp2.5 g
large flat mushroom — diced1 ea
spinach — roughly chopped80 g
medium eggs8 ea
reduced-fat cottage cheese150 g
tortilla wraps8 ea

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegetarian
- 250 g plant-based mince instead of turkey mince
Add the plant-based mince with the pepper as for the turkey; it browns in the same 10 minutes and needs less breaking up.
Gluten-free
- 8 ea gluten-free tortilla wraps instead of tortilla wraps
Gluten-free wraps crack more easily, so warm them well just before folding and roll them snugly.
Dairy-free
- Leave out the reduced-fat cottage cheese
- 80 g dairy-free cheddar instead of reduced-fat cheddar
Blitz or whisk the eggs alone; the egg layer may need a minute or two less in the oven without the cottage cheese.

Swaps are suggestions — check labels if you are cooking for an allergy.

Watch it on Instagram

What it costs, and where to buy it

Shops to compare

We couldn’t price enough of this recipe to say what it costs yet.

Not priced

medium potato · 1 item
medium red onion · 1 item
pepper · 1 item
turkey mince · 250 g
garlic granules · 1 tsp
smoked paprika · 2.5 g
large flat mushroom · 1 item
spinach · 80 g
medium eggs · 8 items
reduced-fat cottage cheese · 150 g
tortilla wraps · 8 items
reduced-fat cheddar · 80 g

Method

Preheat the oven to 200ºC.
Spray a baking tray with low-calorie cooking spray and cut the potato into 1cm dice. Add to the tray along with the onion. Cook for 10 minutes.
Add the pepper and turkey to the tray and sprinkle over the garlic and paprika. Cook for a further 10 minutes.
Break up any large pieces of turkey mince and add the mushroom and spinach. Return to the oven for 5 minutes, until the spinach has wilted a little.
Add the eggs and cottage cheese to a food processor and blitz until smooth. Season to taste with salt and pepper.
Pour the egg mixture into the tray and mix lightly. Roughly flatten and return to the oven for a final 10 minutes.
Remove from the oven and slice into 8. Microwave the tortilla wraps for 30 seconds so they're more pliable.
Divide the cheese between the wraps and add a slice of the egg to each wrap.
Fold the left and right sides of the wrap over the egg filling. Then fold over the bottom and top of the wraps to fully encase. Place seam-side down onto the work surface.
If serving right away, cook in the oven at 200ºC for 15-20 minutes — or air-fry at 180ºC for 10 minutes — until the tortilla wraps are crisp and lightly golden. If storing in the freezer, wrap in non-stick baking paper and cling film (or foil), then pop into the freezer.