Breakfast
Spinach, Egg & Turkey Breakfast Burritos
Toasty tortillas packed with soft eggs, savory turkey, spinach, peppers, and a little cheddar for a substantial weekday breakfast.
Inspired by Freezer-friendly breakfast burritos
Prep
20 min
Cook
20 min
Serves
6 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 11 ingredients
- • 1 tablespoon olive oil
- • 12 ounces lean ground turkey
- • 1 red bell pepper, finely diced
- • 2 cups baby spinach, chopped
- • 8 large eggs
- • 2 tablespoons milk
- • 1/2 teaspoon kosher salt, divided
- • 1/2 teaspoon black pepper
- • 1/2 teaspoon smoked paprika
- • 6 medium flour tortillas (about 8 inches)
- • 3/4 cup shredded sharp cheddar
View ingredient-by-ingredient match
- 1 tablespoon olive oilMissing
- 12 ounces lean ground turkeyMissing
- 1 red bell pepper, finely dicedMissing
- 2 cups baby spinach, choppedMissing
- 8 large eggsMissing
- 2 tablespoons milkMissing
- 1/2 teaspoon kosher salt, dividedMissing
- 1/2 teaspoon black pepperMissing
- 1/2 teaspoon smoked paprikaMissing
- 6 medium flour tortillas (about 8 inches)Missing
- 3/4 cup shredded sharp cheddarMissing
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Method
Recipe notes
Letting the filling cool before wrapping prevents steam from making the tortillas soggy. Drain any liquid from the spinach before assembling.
Planning, storage, and serving
Storage and reheating
Refrigerate wrapped burritos up to 3 days or freeze up to 2 months. Reheat refrigerated burritos to 165 F; thaw frozen ones overnight in the fridge or microwave from frozen in short intervals, then toast if desired.
Make-ahead tips
Cook and assemble a batch on the weekend. Freeze individually so only the number needed must be reheated.
What to serve with it
- - Fresh salsa
- - Orange wedges
- - Sliced avocado added after reheating
Equipment needed
- - Large nonstick skillet
- - Mixing bowl and whisk
- - Instant-read thermometer
Difficulty explained
The filling is simple; cooling it before rolling makes storage and reheating more reliable.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Monterey Jack
Use the same amount of freshly shredded Monterey Jack.
Gluten-free flour-style tortillas
Use sturdy gluten-free flour-style tortillas in the same size.
Unsweetened oat milk
Use an equal amount of unsweetened oat milk for a widely available dairy-free swap.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Packing the burritos while hot traps condensation and creates soggy tortillas.
- Overcooked eggs turn rubbery during reheating.
- A cold center after reheating is not ready; check that the filling reaches 165 F.
Nutrition Context
- Eggs and turkey make this a protein-forward breakfast; tortilla and cheese brands affect sodium and fat.
- Nutrition is an approximate per-burrito estimate based on six equal portions.
FAQ
Can I reheat one from frozen?
Yes. Unwrap any foil, microwave in short intervals until the center reaches 165 F, then crisp in a skillet.
Why are my burritos wet?
Cool the filling and cook off spinach moisture before wrapping.
Can I leave out the cheese?
Yes. The eggs and turkey still make the filling substantial; season to taste after omitting it.
How do I keep tortillas from tearing?
Warm them briefly before filling and do not overstuff the centers.
Can I prepare just the filling?
Yes. Refrigerate the cooked filling up to 3 days and assemble the burritos as needed.
What sides pair best with this dish?
Good pairings include Fresh salsa; Orange wedges; Sliced avocado added after reheating. Choose one or two based on how substantial you want the meal to be.