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The Breakfast Burrito that CHANGED My Life | Meal Prep

Ingredients:

  • Ground turkey (estimate)
  • Eggs (18, three per burrito)
  • Cottage cheese (estimate)
  • Kale (estimate)
  • Tortillas (For detailed recipe, refer to another video as mentioned)
  • Chili powder (1 tablespoon or 8 grams)
  • Smoked paprika (1/2 teaspoon or 2 grams)
  • Onion powder (1 teaspoon or 3 grams)
  • Garlic powder (1 teaspoon or 3 grams)
  • Cumin (1/2 tablespoon or 4 grams)
  • Oregano (a pinch, about 1/4 teaspoon)
  • Black pepper (1 teaspoon or 2 grams)
  • Red pepper flakes (optional pinch)
  • Salt (1 to 1 1/2 teaspoons or 9 grams)
  • Salt for eggs to taste (maybe more than 1 teaspoon)

Steps:

1
Heat a pan over medium-high heat.
2
Start cooking the ground turkey. Then, add and mix the following spices to the turkey: about 1 tablespoon or 8 grams of chili powder, 1/2 teaspoon or 2 grams of smoked paprika, 1 teaspoon or 3 grams each of onion powder and garlic powder, 1/2 tablespoon or 4 grams of cumin, a pinch of oregano (about 1/4 teaspoon), 1 teaspoon or 2 grams of black pepper, an optional pinch of red pepper flakes, and 1 to 1 1/2 teaspoons or 9 grams of salt.
3
Once the meat and spice mixture starts to look a little dry, add cottage cheese for high protein content and moisture. Let cook until combined and cohesive.
4
Add kale to the turkey-cheese mixture and let it cook down, aiming for a healthier profile.
5
In a separate pan, cook whisked eggs on medium-high heat, pushing and scraping until thoroughly cooked but still somewhat creamy. Season with salt to taste.
6
Let both the egg and the turkey mixture cool before assembling the burritos.
7
Prepare tortillas for the burritos (recipe for homemade tortillas suggested to view in another video).
8
Wrap the filling in tortillas, securing each burrito with parchment paper, aluminum foil, or wax paper.
9
Freeze the wrapped burritos overnight and then store in freezer-safe Ziploc bags for quick and nutritious breakfasts.