Sheet Pan Breakfast Burritos
Directions
- 1Add diced red and orange bell peppers, yellow onion, and 400g of diced yellow potatoes to a sheet pan. Season with salt, pepper, and 30g of olive oil.
- 2Roast the vegetables at 450 until softened/browned (30-40 minutes).
- 3Add 448g of 93% lean ground beef or turkey to the roasted vegetables. Season with your favorite seasoning blend and bake for ~5 minutes until browned.
- 4Pour a blended mixture of 650g egg whites, 3 eggs, 200g cottage cheese, and 8g corn starch over the meat and vegetables.
- 5Top with 50g of shredded cheddar cheese and bake at 400 degrees for 25-30 minutes until firm.
- 6Once the mixture is cooked, let it sit for 10 minutes before slicing into 10 equally sized rectangles.
- 7Prepare a high protein cream sauce with 400g fat free Greek yogurt, 50g hot sauce, garlic, salt, and pepper.
- 8Assemble the burritos by placing a slice of the egg mixture onto a tortilla with a dollop of sauce and some cilantro. Roll tightly.
- 9Wrap each burrito in parchment paper and store frozen. Reheat in the microwave for 3-4 minutes, flipping halfway, or crisp the tortilla in a pan for 1-2 minutes per side.
Ingredients
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow onion
- 400 g yellow potatoes
- 30 g olive oil
- 2 tsp salt
- 1 tsp pepper
- 448 g 93% beef or turkey
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 0.5 teaspoon rubbed sage
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon cumin
- 650 g egg whites
- 3 eggs
- 200 g cottage cheese
- 8 g corn starch
- 50 g shredded cheddar
- 10 burrito sized tortillas
- 400 g fat free Greek yogurt
- 50 g hot sauce
- 1 cilantro
Equipment
sheet panpizza cutterspatulamixing bowlmicrowave
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