Breakfast Burrito

Recipes from Dietitian Jenn Messina

Jenn Messina is an experienced Registered Dietitian and a mom of two energetic kids. To her, food is life! It nourishes our bodies, minds, and spirits and connects us to each other and to our heritage.

After graduating from the University of British Columbia, she spent the last 16 years working as a Registered Dietitian with thousands of people of all ages and backgrounds. With so much nutrition information on the web, it can be frustrating, confusing and overwhelming. Jenn became an RD because she is passionate about helping people and truly enjoys learning about your life, work, families, and diets.

Jenn Messina

I don’t know about you but my mornings always seem rushed! If I want a good quality protein for breakfast I need to plan ahead. These burritos are loaded with macros that will keep you full and satisfied for hours. Chopped mushrooms and canned beans are a great way to stretch your meat and add a ton of extra fibre. I batch cook these beauties and freeze them individually for a grab-and-go breakfast or lunch.

Ingredients: 

• 400g ground turkey

• 1-2 tsp Taco seasoning 

• 15 large mushrooms, chopped 

• 1 can black bean, drained and rinsed

• 1 red pepper, chopped, seeds removed

• 8 eggs, scrambledShredded cheese

• Cilantro (optional)Sour cream 

• Whole grain tortilla​

  Instructions:

  1. Pan fry ground turkey until almost cooked throughout and add chopped mushrooms and red pepper. Cook until all water is absorbed. Add black beans and remove from the pan into a bowl on the side.

  2. Use the same pan to scramble and cook the eggs.

  3. Shred cheese and chop cilantro.

  4. Lay your tortillas out along the counter and top with meat mixture, eggs, cheese, and cilantro.

  5. Use sour cream on the border of half the shell and fold to wrap.

  6. Wrap individually and allow to cool in the fridge before transferring to the freezer. Enjoy!