Ingredients:

  • 450g ground turkey sausage
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 10 large eggs
  • 1/4 cup milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 8 large 10-inch flour tortillas
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup chopped fresh cilantro

Instructions:

  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  2. Add ground turkey sausage to the skillet, breaking it apart with a spatula until browned and mahogany colored.
  3. Stir in diced yellow onion and red bell pepper; sauté for 5–7 minutes until vegetables are tender and sausage reaches an internal temperature of 160°F (71°C).
  4. Remove the sausage and vegetable mixture from the pan and set aside in a bowl to cool to room temperature.
  5. In a mixing bowl, whisk together eggs, milk, salt, and pepper until frothy.
  6. Lower skillet heat to medium-low and pour in the egg mixture.
  7. Gently fold the eggs with a spatula from the edges to the center, removing from heat while still slightly wet to ensure a velvety texture.
  8. Lay out 8 sheets of aluminum foil and place one flour tortilla on each sheet.
  9. Distribute a layer of shredded sharp cheddar cheese in the center of each tortilla to create a moisture barrier.
  10. Evenly divide the cooled turkey sausage mixture and scrambled eggs across the tortillas, sprinkling with chopped fresh cilantro.
  11. Fold in the sides and roll tightly from the bottom up.
  12. Wrap each burrito tightly in the aluminum foil.