The girls are back in school, and all is right with the world of routines again! Speaking of routines, the ritual of weekly meal prep is one of my favorite things to do — I love to create healthy, nutrient-rich meals that can power us through the day. Breakfast, as we all know, is one of those critical meals, especially for kids. I wanted to break down some of my favorite meals to put together ahead of time that make getting out of the house that much easier on busy mornings.

Cutting Board | Serrated Knife | Striped Dish Towel | Dinner Plate | Condiment Bowl | Pot Filler | Cabinet Hardware | Brass Kitchen Lamp | Pendant Light

I love breakfast wraps. You can make them once and have them all week! This recipe made 11 burritos with a little extra filling left over for a breakfast bowl as well. The key is to cook things separately, so the veggies stay more crisp and the eggs cook evenly.

Dinner Plate

Make the Turkey Sausage

To make the turkey sausage, first I chop up some fresh diced sage and rosemary. I start by frying up those herbs to distribute the flavor throughout the cooking oil which helps evenly flavor the ground turkey. Once the turkey goes in, I add my house seasoning (salt & pepper works great), a little bit of cinnamon, freshly ground nutmeg, and ground allspice. I use a pinch of ground allspice in just about everything. Once the turkey starts browning, I add some maple syrup for a nice flavor note. Who doesn’t love maple sausage? This goes into a heatproof bowl to await the rest of the filling.

Prep the Vegetables

Next I’ll chop up half a zucchini, a red and a yellow bell pepper, and a handful of mushrooms. Using the same saute pan, sear the vegetables over medium heat in some olive oil, adding in frozen hash browns (I use ones that have carrots and sweet potatoes too — I love the extra nutrition and flavor). Once the vegetables are cooked, they’re added to the bowl with the turkey sausage.

Scramble the Eggs

Whisk together 7 whole eggs and 2 cups of egg whites (you can use 14 whole eggs, but I like the macro protein you get with the egg whites). Using the same pan with some olive oil, I add the eggs in, stirring gently until they’re scrambled. Those go into the bowl, and the filing is done. That makes a great breakfast by itself, but my girls like to have something they can hold in their hands on the go. 

Assemble the Burritos

Cutting Board | Serrated Knife | Dish Towel

Once you warm the tortillas (I’m using Siete but you can use any brand) to make them more pliable, you can add a smear of plain Greek yogurt if you’re not dairy-free to get that sour cream effect with a higher protein ratio. Add a scoop of the filling and roll the tortillas into a burrito shape. (Watch the video below for my no-fail technique.) 

After a minute or two on the griddle to help keep them together and add great texture, I wrap each burrito in wax paper sheets. You can store these in the fridge or the freezer and thaw overnight. We reheat them in the air fryer for 10 minutes, and they’re perfect.

Dinner Plate | Condiment Bowl | Highball Glass | Dish Towel

This breakfast is — dare I say — healthy, tasty, easy to make, and a great recipe for meal prepping. Give it a try and let me know what you think!