This recipe is perfect for meal prep, a family breakfast on the weekend, or your upcoming camping trip! You can assemble these burritos to toss in the freezer and take them out as desired to reheat and enjoy.


  • 1 x pkg Hayter’s Farm Minced Turkey
  • 1 x Medium Sweet Potato, Peeled and Diced
  • 1 x Medium Avocado, Mashed
  • 1/2 Cup Red Onion, Diced
  • 1/2 Cup Red Pepper, Diced
  • 1-2 Cloves of Garlic, Minced
  • 1 x Large Lime, Juiced
  • A Dash of Pepper Flakes (Optional)
  • 8 x Eggs
  • 1 Cup Shredded Cheese of Choice
  • A Dash of Milk
  • Salt and Pepper to Taste

Method of Preparation

Sweet Potato Hash

  1. Heat a skillet on medium heat with some oil in the pan.
  2. Add your peeled and diced sweet potato and cook for a few minutes.
  3. Add your diced onion and red pepper and stir. This is also when you could add your pepper flakes.
  4. Take 1/4 cup of water and add to the pan – careful not to hurt yourself with the steam. Cover and let it cook, stirring occasionally. You’ll know its done when the water has evaporated and the sweet potato is tender with a fork. Set aside once done.

Scrambled Eggs

  1. Add all of your eggs to a bowl with a dash of milk and some salt and pepper and beat well, ensuring all eggs and ingredients are well incorporated.
  2. Cook on medium-low heat in a skillet, stirring often, but leaving grape sized chunks of scrambled egg.

Smashed Avocado

  1. De-skin and de-pit your avocado and smash with a fork. Add your juiced lime and mix. This will pack a punch to taste, but when paired with the other ingredients it will give a refreshing flavor.

Cook Minced Turkey 

  1. On medium heat, cook your minced turkey until internal temperature reaches a minimum of 165F.

Assemble the Burrito’s

  1. Take your tortilla shell and spread some avocado on it.
  2. Add a 2 tbsp’s of minced Turkey
  3. Add 1 tbsp of scrambled egg.
  4. Add 1 tbsp of cheese.
  5. App 2 tbsp of sweet potato hash.
  6. Fold in the sides, roll your burrito in half and using a scooping motion, cup the internal ingredients towards yourself and then roll up.



If freezing, ensure all ingredients have cooled before preparing your burrito’s. Once rolled, line them in an air tight container and put parchment sheets between layers. Freeze for no longer than two weeks for optimal freshness.

Serving Size 10

Serving Information

Makes 10-12 small sized tortilla burrito’s.