Low Carb Low Sodium Breakfast Burritos

• 2 lbs ground turkey
• 2 teaspoons oregano
• 2 teaspoons garlic powder
• 2 teaspoons sage
• 2 teaspoons black pepper
• 2 teaspoons fennel seeds
• 2 teaspoons thyme
• 2 teaspoons cinnamon
• 1 tablespoon brown sugar
• 1 teaspoon white pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon marjoram
• 1/8 teaspoon red pepper flakes
• 32 ounces egg whites
• 12 eggs
• 4 cups low-sodium swiss cheese, shredded
• 17 la tortilla factory low-carb flour tortillas (large whole wheat)

1. mix meat and spices together and refrigerate for 24 to 48 hours.
2. cook meat and drain off fat.
3. while meat is cooking cook eggs and egg whites together in another pan.
4. When meat and eggs are done cooking place in large mixing bowl with the shredded cheese and mix till well blended.
5. Warm tortillas and then scoop approximately 1/2 cup of filling into tortilla and roll.
6. The burritos can then be placed in separate baggies and frozen for future use.

ground turkey, oregano, garlic, sage, black pepper, fennel seeds, thyme, cinnamon, brown sugar, white pepper, ground ginger, ground cloves, nutmeg, allspice, marjoram, red pepper, egg whites, eggs, lowsodium swiss cheese, tortilla

Taken from www.food.com/recipe/low-carb-low-sodium-breakfast-burritos-515367 (may not work)