Breakfast Burrito with Turkey Sausage and Potatoes
Homemade healthy breakfast burrito. Make large batches to freeze for quick microwave breakfasts.
Homemade healthy breakfast burrito. Make large batches to freeze for quick microwave breakfasts.
- 251 grams potato frozen hash fully cooked weight, 430 pre cook weight
- 264 grams turkey sausage cooked fat drained out, 440 g pre cook weight
- 190 grams 2% velveeta 8 oz chunk pre cook weight
- 690 grams egg beaters entire 32 oz carton, pre cooked weight
- 1120 grams large flour tortilla burrito 16x misson flour 70g burrtio
- 302 grams kraft 2% deluxe sliced cheese 16x slices
- Carbohydrate 42.4228303571429 g
- Cholesterol 31.785 mg
- Fat 11.0213053571429 g
- Fiber 0.31375 g
- Protein 20.7061464285714 g
- Saturated Fat 3.76165794642857 g
- Serving Size 1 1 Serving (176g)
- Sodium 969.53125 mg
- Sugar 42.1090803571429 g
- Trans Fat 2.71958116071428 g
- Calories 357 calories
Step-by-step
- Weighed before and after cooking
- Cook Turkey sausage ( Pre 440 g), use potato masher to get large chunks mashed up. Drain ( Post 383 g ) and let cool to touch, use a salad spinner to get as much fat out as possible ( Post Final 264 g ). Set aside till ready to combine.
- Cook frozen Hash browns ( Pre 430 g ) as directed till lightly brown and no longer sticks ( Post 251 g ). Set aside till ready to combine.
- Cube ( Pre 250 g ) of 2% Velvetta cheese and set aside for Eggs.
- Heat Skillet to Med heat and pour entire 32 oz container of Egg Beaters. Stir while cooking, scraping bottom to scramble. When Eggs are about 75% cooked add cheese and carefully mix till cheese is melted and eggs are mostly cooked. Set aside to cool.
- In a large bowl mix everything together.
- Final weights after cooking ( Turkey sausage -264 g / Potato 251 g / Egg Beater & Cheese cooked 879 g )
- Total weight of mix 1397 g, divided into 16 wraps = 87 g in each burrito.
- use square sheet of Foil, take one Tortilla and lay flat, take 1 slice of cheese and break in half, lay together for long piece ruffly size of wrapped burrito. Add mixture and roll into burrito, Wrap in foil use freezer tape to hold together, Label and freeze.
- In the morning before getting ready unwrap frozen burrito and place in microwave on paper towel. Set microwave for 6 min on power 30%. After getting ready and about to head out the door microwave full power for 30/45 seconds.
- Carefully remove hot burrito and re-wrap in original foil for portable breakfast.
Swapping standard pork sausage for lean turkey changes moisture dynamics drastically. Turkey lacks the high fat content of pork, which means the meat dries out rapidly during cooking. Break the meat apart with a potato masher early in the process to maximize surface area contact with the pan, then spin the cooked meat in a salad spinner to force out excess residual moisture before mixing.
Batch assembly requires structural balance. Velveeta melts smoothly at lower temperatures than aged cheeses due to its emulsifying salts, creating a cohesive matrix that binds the loose potato and egg mixture together inside the tortilla. Wrap each individual portion tightly in aluminum foil to prevent freezer burn during storage windows lasting up to three months.
Pairing these handheld breakfast items requires contrasting textures and high acidity to cut through the dense starch and dairy. Serve pickled red onions or a sharp, vinegar-heavy hot sauce alongside the plate. The acetic acid stimulates salivation, balancing the rich mouthfeel of the melted cheese and processed egg blend.
Reheating frozen formats demands a dual-stage microwave approach. Run the appliance at 30 percent power for six minutes to thaw the interior evenly without rubberizing the tortilla edges, then finish at full power for 45 seconds to drive off surface condensation.
