Turkey Chorizo & Egg-White Freezer Burritos

Name: Turkey Chorizo & Egg-White Freezer Burritos
Total time: 40 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb 93% lean ground turkey; 4 cups (one 32-oz carton) liquid egg whites; 4 large eggs; ½ yellow onion, finely diced; 6 large flour tortillas; ¾ cup shredded Mexican-blend cheese; ½ cup chunky salsa, plus more for serving; ½ bunch cilantro, chopped; 1 tbsp oil; 1 tbsp chili powder; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp garlic powder; ¼ tsp cayenne; 2 tbsp cider vinegar; salt

BreakfastTex-Mex40 minServes 6530 kcal50 g protein

Photo: jeffreyw · CC BY 2.0 · source

Lean ground turkey gets the full chorizo treatment with chili powder, smoked paprika, cumin and a splash of vinegar, then gets scrambled with egg whites and rolled with cheese and salsa. Make a batch on Sunday and grab one each morning.

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Ingredients

1½ lb 93% lean ground turkey
4 cups (one 32-oz carton) liquid egg whites
4 large eggs
½ yellow onion, finely diced
6 large flour tortillas
¾ cup shredded Mexican-blend cheese
½ cup chunky salsa, plus more for serving
½ bunch cilantro, chopped

From your pantry: 1 tbsp oil, 1 tbsp chili powder, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp garlic powder, ¼ tsp cayenne, 2 tbsp cider vinegar, salt.

Instructions

Heat the oil in a large nonstick skillet over medium-high heat. Add the turkey and onion and cook, breaking the meat into small crumbles, until no pink remains, 6 to 7 minutes.
Stir in the chili powder, paprika, cumin, oregano, garlic powder, cayenne and 1 tsp salt and cook 1 minute until fragrant. Add the vinegar and cook until it evaporates, about 1 minute more. This is your turkey chorizo.
Whisk the egg whites and eggs with a pinch of salt. Lower the heat to medium, pour the eggs over the turkey and gently fold with a spatula until softly set, 3 to 4 minutes. Stir in the cilantro and let the filling cool for 10 minutes.
Warm the tortillas for a few seconds in the microwave so they fold without cracking. Divide the filling down the center of each, top with cheese and a spoonful of salsa, fold in the sides and roll up tightly.
Eat right away, or wrap each burrito in foil or parchment and freeze in a zip-top bag.

Tip: Let the filling cool before rolling. Hot, steamy eggs make soggy tortillas, especially for freezing.