I love easy prep meals, and this turkey and egg burrito is a high protein hit at my house!
By now, you’ve probably noticed my love for high-protein meals—and for good reason. I prefer to work out first thing in the morning (before breakfast). I rely on meals that are both filling and replenishing to start my day right. I’ve learned that if I don’t get my workout done early—especially when working from home—it’s far less likely to happen later.
These high-protein turkey and egg burritos have become a recent staple in my kitchen. They’re simple to prepare, perfect for meal prep, and make busy mornings so much easier. You can customize them with whatever veggies or cheese you have on hand. They store beautifully in both the fridge and freezer. Plus… they have cheese—so really, what’s not to love? (Did I mention my husband is a huge fan?)
I love using fresh herbs in this recipe—the aroma and flavor are truly unmatched. It’s also the perfect excuse for me to step out into the garden and pick what I need. That said, if you’re short on time, you can swap for dried herbs instead to speed things up without sacrificing too much flavor.
I tend to lean towards using smaller flour tortillas—they’re easier to handle, and one is just right for me (while my husband happily eats three!) but you can use the large 10 inch tortillas instead. If, like me, you’ve struggled with tortillas tearing, I recommend sticking with soft flour varieties and warming them briefly in the microwave under a damp paper towel to make them more pliable.
Serve the turkey and Egg burrito with a salad, or some salsa
One of my favorite meal prep habits is keeping a stack of these burritos ready to go in the fridge or freezer. On busy mornings, all I have to do is reheat one for a quick, satisfying breakfast before heading out the door. They’re also perfect after an early workout, giving me a balanced meal with plenty of protein to help refuel and keep me full until lunch. Having a few on hand means there’s always a nutritious option waiting, even on the busiest days.
Consider customizing them with chopped potatoes, navy beans or more vegetables.
Easy Meal Prep: Turkey and Egg Burrito Recipe
These high-protein turkey egg burritos are a hearty, make-ahead breakfast packed with lean protein, fresh herbs, and melty cheese. Perfect for meal prep, they’re easy to customize, freezer-friendly, and ideal for busy mornings when you need a satisfying grab-and-go option.
Ingredients
For the Turkey
For the Burritos
Instructions
Prep Notes
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- If using dried herbs: substitute 1 tsp garlic powder, 1 tsp ground sage, and 1 tsp dried thyme.
- To prepare fresh herbs:
- Roll sage leaves and slice into thin ribbons.
- Strip thyme leaves by pinching the stem and sliding your fingers downward.
- Whisk eggs with a pinch of salt and pepper until lightly combined.
Cook the Turkey
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Heat a large pan over medium heat and add olive oil. Add garlic and herbs, cooking until fragrant (about 30 seconds).
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Add ground turkey, breaking it up as it cooks. Stir until no longer pink, about 5 minutes.
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Mix in maple syrup, salt, pepper, and chili flakes (if using). Cook another 1–2 minutes until fully combined.
Transfer to a bowl and set aside.
Cook the Vegetables & Eggs
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In the same pan, add a little more oil if needed.
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Sauté onions until translucent (about 2 minutes).
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Add kale and cook until softened (about 3 minutes). (Spinach will cook faster.)
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Pour in the eggs and cook, stirring occasionally, until set (about 4 minutes).
Combine Filling
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Add the cooked turkey back into the pan with the eggs and vegetables.
Let cool slightly, then mix in shredded cheese until combined.Let your filling cool to prevent your burritos from becoming soggy if you are making them ahead of time.
Assemble Burritos
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Spoon filling into the middle of each tortilla.
Fold the bottom up, then fold in the sides and roll tightly.
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Optional Crisping Step
Place burritos seam-side down in a pan and cook until golden and crispy on the outside, about 2 - 3 minutes. Flip and brown on the other side. Serve immediately with optional salsa.
Storage tips
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- Wrap each burrito in parchment paper.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat in the microwave, oven, or pan until warmed through.
Note
Optional Variations & Substitutions
- Boost the protein & fibre: Add black beans or red kidney beans to the filling for an extra hearty and nutritious boost.
- Switch up the veggies: Replace the onion and kale with chopped peppers, zucchini, or tomatoes depending on what you have on hand.
- Change the protein: Swap the ground turkey for ground chicken, ground beef, or crumbled breakfast sausage for a different flavor profile.
