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.

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.

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.

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.

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.