These Maple Turkey, Kale, and Butternut Squash Breakfast Burritos are my fall take on a classic breakfast on-the-go. Perfect for stocking your freezer ahead of a busy season or simply meal prepping for a week of delicious, cozy fall flavors first thing in the morning. Packed with protein from the eggs and turkey, plus fiber from the kale and butternut squash, for a nutritious breakfast you can grab and go. I find that they’re best when seared back in the pan just before serving for that perfect crisp! These are featured in week 1 of the 2026 October Meal Prep Plan.

cross section of maple turkey, kale, and butternut squash breakfast burrito wrapped in parchment paper

cross section of maple turkey, kale, and butternut squash breakfast burrito on a plate served with a side of salsa

ingredients for maple turkey, kale, and butternut squash breakfast burritos including eggs, ground turkey, kale, maple syrup, cheese, butternut squash, and spices

Maple Turkey, Kale, and Butternut Squash Breakfast Burritos Ingredient Notes:

Butternut squash: Named for its smooth, buttery texture, butternut squash is a cross between a sweet potato and a pumpkin. The key is to small-dice the squash to ensure even, fast cooking and the perfect ratio throughout the burrito. You can also swap for sweet potato.

Ground turkey: I like to use turkey over traditional pork sausage in this breakfast for a lean protein option, however we’re still getting that maple flavoring by adding the syrup directly to the pan with the turkey. You can swap for ground pork, chicken sausage, or plant-based sausage depending on your preference!

Eggs: Truly the easiest customizable component of these burritos is the eggs! I like to scramble mine for best storage ability when freezing; however, if serving immediately, you could fry them up and get that ooey-gooey yolk or cook over-medium for a mess-free option. Choose your favorite! You can also opt for an egg substitute like Just Egg.

Kale: The key here is making sure the kale has cooked down enough before adding the eggs to the pan. I like to massage my kale with a bit of the olive oil before cooking to break down the fibers and give a softer bite. You can also swap for baby spinach.

Cheddar cheese: It wouldn’t be a breakfast burrito without a cheesy base layer before adding the rest of the fix-ins. I like to use cheddar for a sharp, nutty flavor, but feel free to omit, or swap for a different cheese like mozzarella, American, or pepper jack for a slight kick!

burrito laid out flat with all the components on it before it's been wrapped

5 breakfast burritos are wrapped in parchment paper and labeled

Maple Turkey, Kale, and Butternut Squash Breakfast Burritos

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cook time

minutes

These Maple Turkey, Kale, and Butternut Squash Breakfast Burritos are my fall take on a classic breakfast on-the-go. Perfect for stocking your freezer ahead of a busy season or simply meal prepping for a week of delicious, cozy fall flavors first thing in the morning. Packed with protein from the eggs and turkey, plus fiber from the kale and butternut squash, for a nutritious breakfast you can grab and go. I find that they’re best when seared back in the pan just before serving for that perfect crisp! These are featured in week 1 of the 2026 October Meal Prep Plan.

Cook Mode

Keep the screen of your device on

Ingredients

2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon ground sage
2 cups small-diced butternut squash (about half a large squash or 10 ounces pre-chopped)
olive oil
1 pound ground turkey, 93% lean
1 tablespoon pure maple syrup (2 if you like it sweeter!)
3 packed cups shredded curly kale (about 5 ounces)
kosher salt
ground black pepper
12 large eggs
six 12-inch gluten-free tortillas
4 ounces cheddar cheese, shredded (about 1 cup), optional
hot sauce or salsa, for serving, optional

Directions

Preheat the oven to 350ºF. Line a large sheet pan with parchment paper.
Make the spice mix: In a small bowl, combine the chili powder, garlic powder, onion powder, salt, thyme, black pepper, and sage. Transfer half of the spice mix into a separate small bowl and set both aside.
Roast the butternut squash: In a medium bowl, toss the cubed butternut squash with a drizzle of olive oil and one of the spice mixes until coated. Transfer to the sheet pan and bake until crispy, tossing halfway through, about 25 minutes.
Meanwhile, make the ground turkey: Heat a drizzle of olive oil in a large skillet over medium heat until shimmering. Add the ground turkey and cook, stirring occasionally and breaking up into small crumbles until browned all over, 5 to 7 minutes. Add the remaining spice mix and the maple syrup and stir to evenly coat. Continue cooking until fragrant, another 1 to 2 minutes. Remove the turkey from the skillet and set aside in a bowl.
Cook the kale and eggs: Wipe the skillet clean with a paper towel and heat a drizzle of olive oil over medium heat until shimmering. Add the kale to the skillet and cook, stirring often, until fully wilted, about 3 minutes. Season with a pinch of salt and black pepper. Whisk the eggs in a mixing bowl (use the same one as the squash!) until no streaks remain, then pour into the skillet. Reduce the heat to low and scramble: immediately begin pushing the eggs around in the skillet as they cook, stirring until fluffy. Remove the skillet from the heat.
Assemble the burritos: Microwave each tortilla until warm, about 30 seconds each. Place each warmed tortilla on a sheet of aluminum foil or parchment. Evenly divide the cheddar (if using), eggs and kale, turkey mixture, and butternut squash cubes among the 6 tortillas. Fold each side inwards, tuck the corners tightly, then roll the tortilla back to front until closed. Immediately wrap with the sheet of foil or parchment to hold everything in place and prevent breakage.

Notes

Store it: Refrigerate for up to 4 days or freeze tightly wrapped and in a sealed bag for up to 3 months.
Reheat it: From refrigerated, microwave until warm, about 1 minute. Sear in a skillet for about 2 minutes on each side (optional). From frozen, microwave until warmed through, about 2 minutes, then sear in a skillet for about 2 minutes on each side. Searing optional, but recommended for reheating from frozen.
Searing is highly recommended when reheating! It helps seal the rolled burritos and adds a nice crunch.
Turkey: Swap for ground pork or small-diced pre-cooked chicken sausage. For a vegetarian option, use a plant-based breakfast sausage, or omit.
Butternut squash: Swap for small-diced sweet potato, russet potatoes, or mini potatoes.
Cheddar: Swap for shredded cheese of choice.
Kale: Swap for baby spinach.