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Turkey Sausage and Egg Burritos

Turkey Sausage & Egg Burritos

Recipe and photo courtesy of Jacob, Jaxon, and Taylor for the Young cooks Recipe Challenge.
Course Breakfast, entree
Servings 4 servings


  • 4 whole wheat tortilla wraps
  • 1/4 lb turkey sausage
  • 1/4 onion
  • 1/4 sweet bell pepper
  • 4 large eggs
  • 1/4 cup low-fat milk
  • 1/2 cup sharp cheddar cheese, grated
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • mild sauce or hot sauce (optional)


  • Wash hands with soap and water.
  • Form the turkey sausage into a large patty and add to a large skillet over medium heat.
  • Wash hands with soap and water after handling raw turkey sausage.
  • While the turkey sausage cooks, scrub the onions and sweet peppers with a clean vegetable brush under running water. Dry with a clean towel.
  • Cut the onion and bell pepper into small pieces.
  • Cook the turkey sausage until the internal temperature reaches 165 °F on a food thermometer. Break the turkey sausage into small pieces.
  • Mix in the onions and sweet peppers, and cook them, stirring occasionally until they soften.
  • Adjust the heat to low.
  • Crack the eggs into a medium bowl. Wash hands with soap and water after handling raw eggs.
  • Whisk the eggs to break up the yolks. Then whisk in the milk, onion powder, garlic powder, salt, and black pepper until well combined.
  • Pour the egg mixture into the skillet.
  • Cook while stirring occasionally, until mixture temperature reaches 160 °F on a food thermometer.
  • Scoop ¼ cup of egg mixture into the middle of each whole wheat tortilla. Spread it out in a long narrow line.
  • Add 1/8 cup of grated sharp cheddar cheese to each tortilla. Add 1 Tablespoon of mild sauce or hot sauce (optional).
  • Fold the sides of the tortilla wrap over the filling, then fold up the ends to cover the filling. Serve immediately.