1. Brown: Heat oil in a medium pan over medium heat. Add the ground turkey, stirring to break up and crumble. Add the maple syrup, sage, ½ teaspoon of the salt, black pepper, garlic, and thyme to the meat. Mix it in with a spatula, breaking the meat into smaller pieces. Cook until the meat is lightly browned, about 6-8 minutes. Remove from the pan and place in a large bowl.
2. Sauté: Add a little more olive oil to the pan. Add the onions and bell pepper and sauté for 3-4 minutes, or until just tender.
3. Cook: While the vegetables are cooking, place the eggs, remaining ½ teaspoon salt, and a pinch of black pepper in a medium bowl and whisk well. Pour the eggs into the skillet with the cooked vegetables. Push the eggs around with a spatula as they cook to scramble. Cook until the eggs are set, about 3-5 minutes. 
4. Combine: Transfer the eggs to the bowl with the ground turkey. Add the shredded cheese and fold everything together until combined. Let the mixture cool for 10 minutes.
5. Prep: To make the tortillas more pliable, cover them with a damp paper towel and heat them in the microwave for 20-30 seconds until warm. If using Siete tortillas, heat them in a large skillet over medium high heat as instructed on the package. See tip below.
6. Assemble: After heating, place each tortilla on a piece of parchment paper. Add a little over 1 cup of the turkey and egg mixture to the center of each tortilla. To roll up the burrito, fold the tortilla up from the bottom until it mostly covers the mixture. Next, fold in the sides and roll it tightly until closed. Wrap each burrito in parchment paper the same way (fold up the bottom and tuck under the burrito, then fold the sides in and roll closed). Secure with a rubber band if desired. Place the breakfast burritos in a large freezer-safe storage bag. Store in the refrigerator for up to 4 days, or the freezer for up to 3 months.

To Reheat:

1. From the fridge: Let the burrito thaw overnight in the refrigerator. Heat it in the microwave for 1 minute to warm it up. Unwrap the burrito and place it in a skillet over medium heat with a small amount of oil. Cook for 2-4 minutes each side to crisp the outside and seal it closed. In a rush? Reheat it in the microwave with the parchment paper on for about 45-60 seconds, then flip and heat for another 45-60 seconds until warm. Gently pull parchment paper down on one side to eat.
2. From frozen: Defrost with the parchment paper on using the microwave defrost setting for about 5 minutes, then heat it in the skillet or microwave as instructed above.