Jalapeño Popper Breakfast Burritos

7 meals

From a reel by Ryan Rubio — watch the original

Ingredients

• 16 oz 98% lean ground turkey
• 10 slices beef bacon
• 7 large eggs
• 8 oz onion, diced
• Pickled jalapeños, chopped
• 7 Mission Burrito tortillas
• 150g plain nonfat Greek yogurt
• 60g light mayo
• 15g light sour cream
• Mild salsa
• Ranch seasoning
• Juice from ½ lime
• Extra diced pickled jalapeños to taste

Instructions

1. Cook and season the ground turkey until it is fully cooked.
2. Sauté the beef bacon, diced onion, and chopped jalapeños in a pan until the bacon is crispy and the onions are soft.
3. Pour the eggs into the pan with the bacon mixture and scramble. Once the eggs are 90% cooked, stir in the cooked ground turkey and remove from heat.
4. In a separate bowl, mix the Greek yogurt, light mayo, light sour cream, diced jalapeños, lime juice, and ranch seasoning until smooth.
5. Stir the sauce into the turkey, bacon, and egg mixture until well combined.
6. Distribute the mixture evenly among the 7 tortillas and roll them tightly.
7. To reheat from the refrigerator, microwave for 1 to 1.5 minutes. To reheat from frozen, microwave for approximately 4 minutes.