Burritos are not just for lunch or dinner—they are perfect for breakfast too. These breakfast burritos are made healthier with turkey sausage and are packed with bold southwestern flavors. Turkey sausage is a great alternative to fatty pork sausage. It’s still juicy and flavorful but contains a lot less fat and fewer calories. These burritos are also filled with perfectly scrambled, super cheesy eggs and creamy, ripe avocados. This meal is the perfect nutrient-packed and flavorful breakfast—or breakfast for dinner!
YIELD: 6 BURRITOS
2 tbsp (30 ml) avocado oil or neutral oil of choice, divided
6 links precooked turkey sausage, thawed (such as Applegate brand)
½ cup (76 g) diced red onion
½ cup (75 g) diced mini sweet peppers (any color or combination of colors)
2 to 3 cloves garlic, coarsely chopped
½ tsp chili powder
¼ tsp ground cumin
¾ tsp salt, divided
8 large eggs

1 tbsp (15 ml) milk or water
½ cup (56 g) shredded pepper Jack cheese
¼ tsp black pepper
6 (8” [20-cm]) whole-wheat tortillas
1 medium avocado, diced
1 to 2 tbsp (15 to 30 ml) hot sauce (optional)
Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium heat. Add the sausage links and cook them for 3 to 5 minutes, until they are golden brown on the outside and warmed all the way through. Remove the sausage from the skillet and cut the links into small pieces.
Return the skillet to medium heat and add ½ tablespoon (8 ml) of the oil. Add the onion and sweet peppers and cook the vegetables for 3 to 5 minutes, until they are caramelized. Add the garlic, chili powder, cumin and ½ teaspoon of the salt and cook the mixture for 2 to 3 minutes, until the spices are fragrant. Remove the vegetable mixture from the skillet and wipe the skillet clean.
In a medium bowl, whisk together the eggs and milk. Heat the remaining ½ tablespoon (8 ml) of oil in the skillet over medium-low heat. Add the eggs and cook them for 5 to 7 minutes, until curds form and the eggs are softly scrambled. During the final minute of cooking, add the pepper Jack cheese and the remaining ¼ teaspoon of salt and black pepper.
Once the eggs are cooked, gently fold in the vegetable mixture.
Microwave the tortillas for 20 to 30 seconds, until they are warm and pliable.
Divide the egg mixture, sausage, avocado and hot sauce (if using) among the tortillas. Wrap each tortilla into a burrito.