Low Carb Low Sodium Breakfast Burritos

Submitted by Chef #1802248984

""I created this low carb, low salt breakfast burrito so I could grab a quick breakfast on work days. Good item to make ahead of time and put in the freezer""

 

• Ready In: 1hr
• Ingredients: 20
• Yields: 17 Burritos
• Serves: 17

ingredients

• 2 lbs ground turkey
• 2 teaspoons oregano
• 2 teaspoons garlic powder
• 2 teaspoons sage
• 2 teaspoons black pepper
• 2 teaspoons fennel seeds
• 2 teaspoons thyme
• 2 teaspoons cinnamon
• 1 tablespoon brown sugar
• 1 teaspoon white pepper
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon marjoram
• 1⁄8 teaspoon red pepper flakes
• 32 ounces egg whites
• 12 eggs
• 4 cups low-sodium swiss cheese, shredded
• 17 la tortilla factory low-carb flour tortillas (large whole wheat)

directions

1. mix meat and spices together and refrigerate for 24 to 48 hours.
2. cook meat and drain off fat.
3. while meat is cooking cook eggs and egg whites together in another pan.
4. When meat and eggs are done cooking place in large mixing bowl with the shredded cheese and mix till well blended.
5. Warm tortillas and then scoop approximately 1/2 cup of filling into tortilla and roll.
6. The burritos can then be placed in separate baggies and frozen for future use.