High-Protein Breakfast Wraps | Kid-Friendly Meal Prep

The girls are back in school, and all is right with the world of routines again! Speaking of routines, the ritual of weekly meal prep is one of my favorite things to do — I love to create healthy, nutrient-rich meals that can power us through the day. Breakfast, as we all know, is one of those critical meals, especially for kids. I wanted to break down some of my favorite meals to put together ahead of time that make getting out of the house that much easier on busy mornings.

Cutting Board | Serrated Knife | Striped Dish Towel | Dinner Plate | Condiment Bowl | Pot Filler | Cabinet Hardware | Brass Kitchen Lamp | Pendant Light

I love breakfast wraps. You can make them once and have them all week! This recipe made 11 burritos with a little extra filling left over for a breakfast bowl as well. The key is to cook things separately, so the veggies stay more crisp and the eggs cook evenly.

Dinner Plate

Make the Turkey Sausage

To make the turkey sausage, first I chop up some fresh diced sage and rosemary. I start by frying up those herbs to distribute the flavor throughout the cooking oil which helps evenly flavor the ground turkey. Once the turkey goes in, I add my house seasoning (salt & pepper works great), a little bit of cinnamon, freshly ground nutmeg, and ground allspice. I use a pinch of ground allspice in just about everything. Once the turkey starts browning, I add some maple syrup for a nice flavor note. Who doesn’t love maple sausage? This goes into a heatproof bowl to await the rest of the filling.

Prep the Vegetables

Next I’ll chop up half a zucchini, a red and a yellow bell pepper, and a handful of mushrooms. Using the same saute pan, sear the vegetables over medium heat in some olive oil, adding in frozen hash browns (I use ones that have carrots and sweet potatoes too — I love the extra nutrition and flavor). Once the vegetables are cooked, they’re added to the bowl with the turkey sausage.

Scramble the Eggs

Whisk together 7 whole eggs and 2 cups of egg whites (you can use 14 whole eggs, but I like the macro protein you get with the egg whites). Using the same pan with some olive oil, I add the eggs in, stirring gently until they’re scrambled. Those go into the bowl, and the filing is done. That makes a great breakfast by itself, but my girls like to have something they can hold in their hands on the go. 

Assemble the Burritos

Cutting Board | Serrated Knife | Dish Towel

Once you warm the tortillas (I’m using Siete but you can use any brand) to make them more pliable, you can add a smear of plain Greek yogurt if you’re not dairy-free to get that sour cream effect with a higher protein ratio. Add a scoop of the filling and roll the tortillas into a burrito shape. (Watch the video below for my no-fail technique.) 

After a minute or two on the griddle to help keep them together and add great texture, I wrap each burrito in wax paper sheets. You can store these in the fridge or the freezer and thaw overnight. We reheat them in the air fryer for 10 minutes, and they’re perfect.

Dinner Plate | Condiment Bowl | Highball Glass | Dish Towel

This breakfast is — dare I say — healthy, tasty, easy to make, and a great recipe for meal prepping. Give it a try and let me know what you think!

High-Protein Breakfast Wraps | Kid-Friendly Meal Prep

Recipe by Chris Marcum

4.4 from 24 votes

Course: BreakfastDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• For the Turkey Sausage

• 2 lbs 93/10 ground turkey

• 5-6 leaves fresh sage, finely chopped

• 1 sprig fresh rosemary, leaves only, finely chopped

• 1 tbsp olive oil

• 1 tsp salt

• 1/4 tsp ground black pepper

• 1 pinch ground nutmeg

• 1/2 tsp ground allspice

• 1/8 tsp ground cinnamon

• 1 tbsp maple syrup

• For the Vegetables

• 2 tsp olive oil

• 2 12oz bags hash brown potatoes

• 2 medium bell peppers, any color, diced

• 1 1/2-2 cups zucchini, diced

• 4-5 medium button mushrooms, sliced

• 3/4 tsp salt

• 1/4 tsp black pepper

• For the Eggs

• 1 tbsp olive oil

• 7 whole eggs

• 2 cups egg whites

• 3/4 tsp salt

• 1/4 tsp black pepper

• Other

• 12 large burrito-size tortillas (Siete brand for grain-free)

Directions

• Cook the sausage
• Heat a large pot over medium heat. Add 1 tbsp olive oil, along with the rosemary and sage and fry for 1-2 minutes. Add the ground turkey and all other turkey ingredients except for the maple syrup and cook until browned. Add the maple syrup at the end, toss to coat, remove from the pot and set in a large bowl.
• Cook the vegetables
• Place the same pot back on medium heat and add 2 tsp olive oil. Add all of the vegetable ingredients and sauté until softened and cooked through. Add to the large bowl with the sausage.
• Cook the eggs
• Place the pot back on medium heat and add 1 tbsp olive oil. Whisk the eggs and egg whites together and add to the pot. Season with salt and pepper, and stir constantly to scramble the eggs until fully cooked. Add to the bowl with the sausage and vegetables and mix everything together to combine evenly.
• Wrap and toast the burritos
• On a flat top cooking surface heated to 400 degrees, warm each tortilla before using. Divide the mix into 12 equal portions and put one portion in each tortilla and wrap, tucking in the sides and creating a sealed burrito/wrap. Once wrapped, place on the flat top with the seam side down and toast, then flip and toast the other side. Allow each breakfast burrito to cool for 10-15 minutes before wrapping in foil or wax paper, labeling, and storing in the fridge or freezer.
• To reheat
• For best results, reheat in an air fryer on 325 for 10 minutes if thawed (15 if frozen). If thawed you can also microwave for 90 seconds to reheat.