Low Sodium Sausage Breakfast Burrito
Kickstart your morning with this flavorful Low Sodium Sausage Breakfast Burrito, perfect for those seeking a healthier twist on a classic breakfast favorite. Packed with seasoned ground turkey, sautéed bell peppers, and onions, this recipe delivers all the savory goodness of a sausage burrito without the extra sodium. Whisked eggs, shredded low-sodium cheddar cheese, and whole wheat tortillas ensure every bite is protein-rich and satisfying, while fresh cilantro adds a bright finishing touch. Ready in just 35 minutes, these burritos are ideal for meal prepping or a quick weekday breakfast. Whether enjoyed fresh off the skillet or warmed up later, this low-sodium option combines wholesome ingredients and bold flavors in a heart-healthy breakfast you’ll love. Perfect for breakfast lovers looking to reduce sodium intake without compromising on deliciousness!
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Recipe Information
Ingredients
- 1 pound ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes
- 4 pieces large eggs
- 0.25 cup low-sodium milk
- 0.5 piece red bell pepper, diced
- 0.5 piece green bell pepper, diced
- 0.5 piece sweet onion, diced
- 0.5 cup shredded low-sodium cheddar cheese
- 4 pieces whole wheat tortillas
- 2 tablespoons fresh cilantro, chopped
Instructions
In a medium bowl, combine ground turkey with garlic powder, onion powder, paprika, dried thyme, dried oregano, ground black pepper, and red pepper flakes. Mix well to create the sausage mixture.
Heat a large non-stick skillet over medium heat. Add the sausage mixture, breaking it up with a spatula, and cook until fully browned, about 8-10 minutes. Remove from the skillet and set aside.
In a separate bowl, whisk the eggs with low-sodium milk until well combined.
In the same skillet, add a bit of cooking spray or a small amount of oil, then add the diced red bell pepper, green bell pepper, and sweet onion. Sauté for 5 minutes or until the vegetables are tender.
Add the beaten eggs to the vegetables in the skillet. Stir continuously until the eggs are softly set. Return the cooked sausage to the skillet and combine everything well.
Lay a whole wheat tortilla flat on a clean surface. Spoon an equal amount of the sausage and egg mixture onto each tortilla.
Sprinkle shredded low-sodium cheddar cheese evenly over the filling.
Fold in the sides of the tortilla over the filling, then roll it up tightly from the bottom to secure the burrito.
Heat each burrito on a skillet for about 2 minutes on each side until golden brown and warmed through. Alternatively, wrap them individually in foil and warm in a preheated oven at 350°F (175°C) for 10 minutes.
Garnish with freshly chopped cilantro before serving. Serve warm and enjoy your low sodium sausage breakfast burrito!
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 18.9 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 814 mg | 63% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
