Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp cracked black pepper
  • 4 large eggs
  • 1 cup liquid egg whites
  • 2 tbsp fresh chives, chopped
  • 1 tsp ghee
  • 4 large high-protein tortillas
  • 1 cup canned black beans, rinsed and dried
  • 0.5 cup shredded sharp cheddar cheese
  • 0.25 cup pickled jalapeños

Instructions:

  1. Brown the turkey. Heat a large non stick skillet over medium high heat. Add the 1 lb of ground turkey, using a wooden spoon to break it into very small, uniform crumbles. Note: Small crumbles ensure every bite of the burrito has even protein distribution.
  2. Infuse the spices. Season the turkey with smoked paprika, cumin, garlic powder, salt, and pepper. Cook for 7-8 minutes until the meat is browned and no pink remains.
  3. Cool the protein. Transfer the cooked turkey to a large bowl and spread it out. Let it cool completely. This is the most important step for preventing a soggy tortilla later!
  4. Prepare the egg base. Wipe the skillet clean and reduce the heat to medium low. In a separate bowl, whisk the 4 whole eggs with the 1 cup of liquid egg whites until no streaks remain.
  5. Sauté the eggs. Add the ghee to the pan. Once melted, pour in the egg mixture. Use a spatula to gently push the curds from the edges toward the center.
  6. Finish with herbs. Just before the eggs are fully set, fold in the chopped fresh chives. Remove from the heat while the eggs are still slightly wet and glistening.
  7. Assemble the base. Lay out your 4 large tortillas. Distribute the rinsed and dried black beans and the cooled turkey evenly across the lower third of each tortilla.
  8. Layer the toppings. Add the scrambled eggs on top of the turkey, followed by a sprinkle of shredded sharp cheddar and the pickled jalapeños.
  9. The professional fold. Fold in the left and right sides of the tortilla about 2 inches. Then, starting from the bottom, roll the burrito up tightly, keeping the sides tucked in.
  10. The golden seal. Place the burritos seam side down in a dry skillet over medium heat. Toast for 1-2 minutes until the bottom is golden and sealed, then flip and repeat for the other side. For those who love a sweet follow up to a savory breakfast, these [Blueberry Protein Muffins](https://thegoldrecipes.com/recipes/blueberry-protein-muffins/) are a great way to round out your meal prep for the week. They provide that tender oat texture that balances out the spicy, smoky notes of the burrito.