Sunny Side Turkey Meatball Breakfast Burrito

Say goodbye to bland morning meals with this vibrant turkey meatball breakfast burrito. Packed with herbs, veggies, and a creamy avocado kick, it’s the perfect, high‑protein wake‑up call. Ready in just 35 minutes, it keeps you fueled all day.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 10 oz ground turkey
• 1/3 cup quick rolled oats
• 1 large egg, beaten
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 cup chopped bell pepper (mixed colors)
• 1 cup spinach leaves, chopped
• 2 large eggs for scrambling
• 2 large flour tortillas (10" size)
• 1 avocado, diced
• Salsa or pico de gallo, to serve
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp olive oil. Brown the ground turkey until cooked through, breaking into crumbs; season with smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Remove from heat and let cool slightly.
2. In a bowl, combine the cooked turkey, oats, beaten egg, and 1 tbsp olive oil. Mix until well incorporated and form into 8 small meatballs.
3. Return the skillet to medium heat. Add the remaining 1 tbsp olive oil and drop the meatballs onto the pan. Brown on all sides, about 3–4 minutes total. Remove and set aside.
4. In the same skillet, toss in the chopped bell pepper and spinach; cook for 2–3 minutes until wilted. Remove and set aside with the meatballs.
5. Use the skillet again to scramble the two eggs until softly set. Season lightly with salt and pepper.
6. Warm the tortillas in a dry pan or microwave for 20 seconds. Lay out two tortillas and spread a layer of scrambled eggs, a handful of the sautéed pepper‑spinach mix, a few turkey meatballs, and diced avocado on each.
7. Top with salsa, a squeeze of lime (optional), and chopped cilantro. Fold the sides and roll tightly to form a burrito.
8. Serve immediately with extra salsa or a dollop of Greek yogurt if desired.

Chef's Note

For extra flavor, let the meatball mixture rest in the fridge for 30 minutes before shaping. It helps the oats absorb moisture and firms up the texture.

Make-Ahead Tips

Cool the cooked meatballs completely and store in an airtight container for up to 3 days. Reheat in a skillet or microwave before assembling the burritos.

Substitutions

Ground chicken, turkey breast, or lean pork can replace turkey. Swap the oats for almond flour or use a vegan egg replacer for a plant‑based version.