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Breakfast recipe · from the recipe book

Turkey Sausage, Potato and Egg Breakfast Burritos

Herby, garlicky turkey crumbles with crisp red potatoes, soft scrambled eggs and wilted spinach, wrapped warm with a cool, tangy lime-cilantro yogurt sauce.

Turkey Sausage, Potato and Egg Breakfast Burritos

Ingredients

  • 14 oz400 gGround turkey, 93% lean
  • 2 small300 gRed potatoescut into 1/2-inch dice
  • 4 large200 gEggsbeaten
  • 2 cups loosely packed60 gBaby spinach
  • 2 medium30 gGreen onionsthinly sliced
  • 4 tortillas196 gFlour tortillas, 8-inch
  • ½ cup shredded56 gCheddar cheeseshredded
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • ½ lime, juiced22 gLime juice
  • ½ cup chopped8 gFresh cilantrofinely chopped
  • 1 tbsp15 gOlive oil
  • 1 tsp1 gDried thyme
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp3 gGarlic powder
  • ¼ tsp0.5 gCrushed red pepper
  • ½ tsp1 gBlack pepper
  • ½ tsp3 gSalt

Steps

  1. Make the sauce first: stir the Greek yogurt, lime juice, cilantro and one third of the salt in a small bowl; chill until serving.
  2. Make the seasoning: in a cup, mix the thyme, paprika, garlic powder, red pepper flakes, black pepper and another third of the salt.
  3. Heat two thirds of the olive oil in a large skillet over medium heat. Add the potatoes, cover and cook 10 to 12 minutes, stirring now and then, until tender and browned.
  4. Push the potatoes aside, add the ground turkey and the seasoning mix, and cook, breaking it up, until browned and cooked to 165°F (74°C), about 7 minutes. Stir in the spinach and half the green onion until the spinach wilts. Transfer to a bowl.
  5. Wipe the skillet, add the remaining olive oil over medium-low heat, and pour in the eggs seasoned with the remaining salt. Stir gently until softly set and cooked to 160°F (71°C).
  6. Warm the flour tortillas in a dry skillet or wrapped in a towel in the microwave until pliable.
  7. Divide the turkey and potato filling, scrambled eggs and cheddar among the tortillas, a quarter of each per wrap. Top each with the remaining green onion and a spoonful of the lime yogurt sauce.
  8. Fold in the sides and roll up burrito style. Optionally toast seam side down in the skillet for 1 minute per side. Serve with the remaining sauce.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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