Macro-Friendly Breakfast Burrito Meal Prep (High Protein)

Wash the onion and bell pepper. Using a knife and cutting board, chop the onion and green bell pepper.

In a large skillet, warm a tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper and cook until tender and fragrant.

Add turkey breakfast sausage to the skillet. Cook until there is no more pink.

Crack eggs into a large bowl and stir. In a separate medium sized skillet, heat a tablespoon of olive oil on medium heat. Add eggs and cook until they are fluffy.

Combine cooked eggs with turkey sausage in the large skillet and mix together.

Begin to assemble burritos. Spoon egg, sausage, onion, and bell pepper mixture onto a tortilla. Top with shredded cheese and roll into a burrito. Repeat until you have rolled 10 burritos or until you have used all of the burrito filling mixture.

If you plan on eating them in the near future, you can place burritos in tupperware and store them in the refrigerator. They will last up to 7 days.

If you want to freeze them, roll each burrito in foil and place them in a tightly sealed freezer-safe bag. Burritos will last at least a month in the freezer if stored properly.