Make-ahead breakfast burritos with turkey, scrambled egg, and spinach, oven-crisped on a tray — 42g protein and freezer-ready.
Per serving
Heat the oven to 200°C fan / 220°C conventional and line a sheet pan with baking paper. Doing this first means the oven is hot when you need it.
Heat a large nonstick skillet over medium-high heat with the 10ml olive oil. Add the turkey breast mince, smoked paprika, cumin, garlic powder, the 1/4 tsp salt, and black pepper. Cook for 6 to 8 minutes, breaking the meat up with a wooden spoon, until the centre reads 74°C on an instant-read thermometer.
Tip the cooked turkey into a colander set over a bowl for 1 minute to drain off any extra liquid (wet filling tears the wrap during baking). Return to the skillet off the heat.
Whisk the 4 whole eggs and 6 egg whites together in a bowl. Wipe the skillet clean, return it to medium heat, and pour in the eggs. Stir gently and constantly for 2 to 3 minutes, until the eggs are fully set with no liquid pooling — they should not be runny.
Stir the spinach into the warm eggs off the heat — the residual heat will wilt it in 30 seconds. Fold in the cooked turkey and 80g of the salsa (reserve 40g for serving).
Warm the tortillas one at a time in a dry pan or microwave (15 seconds) to make them flexible. Lay one on the counter, spoon a quarter of the filling along the lower third, fold the sides over the filling, then roll up tightly from the bottom. Place seam-side-down on the prepared sheet pan. Repeat with the other 3.
Bake for 8 to 10 minutes, until the tortilla edges are deeply golden and the burritos hold their shape when lifted with a spatula.
Slice each burrito on the diagonal and serve with the reserved salsa, sliced spring onion, and a lime wedge.
Drain the cooked turkey — wet filling will weep and tear the tortilla in the oven. Cook the eggs fully set rather than glossy-soft; a runny burrito won't hold. Roll seam-side-down so the seam fuses shut as it bakes; if it pops, the salsa runs onto the pan and burns.
Wrap each cooled burrito tightly in foil and keep up to 4 days in the fridge. To reheat from cold, remove the foil and microwave 90 seconds (rotate halfway), or rewrap in fresh foil and oven-bake at 180°C for 15 to 18 minutes — both should hit 74°C internally before eating. Freezes well for 1 month wrapped individually in foil; thaw overnight in the fridge before reheating.
