Wash and chop Red Bell Peppers into strips, julienne style. Peel and chop Onions.

In a large bowl, crack the Eggs and season with Salt and Pepper. Whisk until smooth and no large clumps are present.

Heat a large skillet (10 inches or greater) over medium heat. Add Olive Oil, then the Peppers and Onion. Cook for 7-9 minutes, until onions are translucent and peppers develop a slight char. Once finished, transfer into a large mixing bowl.

Increase heat to medium-high and add Ground Turkey. Season with Salt, Pepper, Sage, Thyme, Brown Sugar, and Red Pepper Flakes. Cook 7-10 minutes, until the turkey is no longer pink. Once finished, transfer to the mixing bowl with the peppers and onions.

Reduce heat to medium. Add the Butter and distribute in the pan. Add the Egg mixture and cook slowly, stirring frequently, until the eggs are firm yet slightly moist. Transfer these to the mixing bowl and add Cheddar Cheese. Gently fold to combine all ingredients.  

Place your Tortillas on a plate and microwave for 30-60 seconds to warm and soften them for wrapping. Lay out each tortilla and scoop even portions of the egg mixture into each.

Quickly wrap each tortilla, burrito style, by folding the bottom over the mixture, then fold in both sides, then finish rolling into a burrito. Wrap each burrito in tin foil or store in an air-tight bag.

This yields 8 burritos, ideal for reheating in the morning. Food will keep in the refrigerator for 5-7 days.