In the mood for some savory better-for-you breakfast burritos made with turkey?

Ingredients for your Breakfast Burritos

For the Burritos:

2 tablespoons of heart healthy* Mazola® Corn Oil + 2 tablespoons for cooking the eggs + 2 tablespoons for sauteing the burritos

4 eggs

1/4 teaspoon paprika

1/4 teaspoon salt

1/2 pound ground turkey

1-1/3 cups (6 oz) shredded Monterey Jack cheese

4 flour tortillas

For the Salsa:

1/2 cup diced tomatoes- 1 to 2 tomatoes

1 small shallot, minced

1 clove garlic, minced

1 jalapeño pepper, seeded and minced

1 tablespoon fresh lime juice

Salt to taste

Fresh chopped cilantro to taste

How to prepare the Breakfast Burritos

Dice the tomatoes, mince a shallot and garlic, and the jalapeño in a medium bowl.

Drizzle them with lime juice and mix to combine. Set aside.

Heat a pan over medium-high heat. Add 2 tablespoons of Mazola® Corn Oil, the ground turkey and the paprika. Cook, stirring frequently, until brown, 4 to 5 minutes.

Transfer the turkey to a plate. Reduce the heat to low. Add 2 tablespoons of Mazola® Corn Oil and cook the scrambled eggs. Transfer the eggs to a plate.

Assemble the burritos: Add the turkey, the eggs, the shredded cheese, the salsa and hot sauce. Fold in the sides of the tortilla over the filling and roll, tucking in the edges.

Coat the pan with Mazola® Corn Oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more.

Serve the breakfast burritos with a side of the salsa and enjoy!

Pro tips

Is a Breakfast Burrito Mexican?
This staple dish that we have enjoyed whether at the crack of dawn after a night of partying or as part of a family breakfast or brunch is believed to have originated in New Mexico in the 1970s. However, it’s a direct descendant of the original burritos (with over 10,000 years of history!) that in their modern version originated in the late 19th century in northern Mexico.

What is the difference between a breakfast taco and a breakfast burrito?
As it happens with regular burritos and tacos, the difference lies in the shell size and their shape: a burrito is wrapped in a larger flour tortilla. Tacos (and breakfast tacos) usually are made with a corn tortilla shell that is folded in two.

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*Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, corn oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of corn oil. See www.mazola.com for information about the relationship between corn Mazola® Corn Oil and heart disease.

Burrito

Breakfast Burritos

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