{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Person",
  "name": "Glen"
 },
 "name": "Sage Turkey Breakfast Burritos",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeYield": "12 burritos",
 "totalTime": "PT75M",
 "recipeIngredient": [
  "1 lb 93/7 ground turkey",
  "2 cans (15 oz each) no-salt-added black beans, drained and rinsed",
  "2 tsp sage",
  "1 tsp thyme",
  "1 tsp garlic powder",
  "1 tsp onion powder",
  "1 tsp paprika",
  "1 tsp honey",
  "¾ tsp salt",
  "1 tsp black pepper",
  "1 sweet onion, diced",
  "2 green bell peppers, diced",
  "3 lb russet potatoes (about 6), ½-inch dice",
  "Oil spray",
  "12 eggs",
  "1 cup liquid egg whites",
  "4 oz reduced-fat Mexican cheese blend",
  "1 cup diced fresh tomato, drained",
  "1 tbsp lemon juice",
  "24 six-inch corn tortillas, no salt added"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 425 °F. Spread the potatoes on a sheet, spray, salt with ½ tsp of the salt and roast 25–30 minutes, turning once, until the edges brown."
  },
  {
   "@type": "HowToStep",
   "text": "In a big skillet over medium, cook the onion and peppers 4 minutes. Add the turkey, break it up, add the spices, honey and remaining ¼ tsp salt and the pepper. Lid on, 8–10 minutes, stirring twice, until the turkey reads 165 °F on a food thermometer. Stir in the black beans and heat 2 minutes, until hot through. Tip into a big bowl."
  },
  {
   "@type": "HowToStep",
   "text": "Wipe the pan. Over medium-low, scramble the eggs and whites slowly until they are set and no liquid egg remains (160 °F)."
  },
  {
   "@type": "HowToStep",
   "text": "Fold the eggs and potatoes into the turkey. Taste and fix the salt now: add no more than a pinch, since every pinch counts toward the sodium number."
  },
  {
   "@type": "HowToStep",
   "text": "Stir the tomato and lemon juice together for the topping."
  },
  {
   "@type": "HowToStep",
   "text": "Warm the tortillas under a damp paper towel, 30 seconds in the microwave, so they roll without cracking. Overlap two tortillas by half."
  },
  {
   "@type": "HowToStep",
   "text": "Lay ¾ cup filling just below center, add 1 tbsp cheese and 1 tbsp tomato, fold in the sides and roll tight. Seam down on a rack."
  },
  {
   "@type": "HowToStep",
   "text": "Cool 20 minutes, then wrap each in parchment and freeze in its own bag."
  },
  {
   "@type": "HowToStep",
   "text": "To eat, unwrap and reheat until the center reads 165 °F on a food thermometer."
  }
 ],
 "image": "https://asharedpalate.com/assets/scenes/breakfast-burritos.jpg",
 "imageAlt": "Illustration: a row of rolled breakfast burritos wrapped in parchment",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 12",
  "calories": "290 kcal",
  "proteinContent": "15.8 g",
  "carbohydrateContent": "42.8 g",
  "fatContent": "7.1 g",
  "saturatedFatContent": "2.3 g",
  "sugarContent": "at least 2.1 g (1 row carries no value)",
  "sodiumContent": "204 mg",
  "fiberContent": "5.9 g"
 },
 "url": "https://asharedpalate.com/breakfast-burritos"
}