Breakfast Burrito Meal Prep

Dice 1 medium russet potato into small 1/4-inch cubes. Dice 1/2 medium yellow onion and 1 medium red bell pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced potato and cook for 5-7 minutes until beginning to soften.

Add the diced onion and bell pepper to the skillet with the potatoes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin. Cook for another 3-4 minutes until vegetables are tender. Transfer to a bowl and set aside.

In the same skillet, add 1/2 pound ground turkey breakfast sausage. Cook for 5-6 minutes, breaking it up with a spatula until browned and cooked through. Transfer to the bowl with the vegetables.

In a medium bowl, whisk together 10 eggs, 2 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Clean the skillet if needed, then heat 1 tablespoon olive oil over medium-low heat. Pour in the egg mixture and cook, stirring occasionally, until eggs are just set but still slightly moist, about 3-4 minutes.

Warm 5 large flour tortillas in the microwave for 15-20 seconds to make them more pliable.

To assemble each burrito: place a tortilla on a work surface, add 1/5 of the scrambled eggs, 1/5 of the vegetable-sausage mixture, and about 3 tablespoons shredded cheddar cheese in the center of each tortilla.

Slice the avocado and divide it among the burritos. Sprinkle with fresh chopped cilantro.

Fold in the sides of each tortilla, then roll up tightly from the bottom to enclose the filling.

For meal prep: Wrap each burrito in parchment paper, then in aluminum foil. Label and date each burrito, then place in a freezer-safe bag and freeze for up to 1 month.

To reheat: Remove foil, keep in parchment paper, and microwave for 2-3 minutes if frozen, or 1-2 minutes if refrigerated. For a crispier exterior, remove all wrapping and heat in a toaster oven for 8-10 minutes at 350°F.