Sheet Pan Breakfast Burritos
Directions
- 1Add diced red and orange bell peppers, yellow onions, and yellow potatoes to a sheet pan. Season with salt, pepper, and olive oil.
- 2Bake at 450°F for ~30 minutes or until softened/browned.
- 3Add 16oz of 93% lean ground beef or turkey to the sheet pan. Season and bake for 5 minutes.
- 4In a bowl, blend 650g egg whites, 3 eggs, 200g cottage cheese, and 1 tbsp cornstarch. Pour mixture over the cooked meat and vegetables.
- 5Top with 50g of shredded cheddar cheese.
- 6Bake at 400°F for 25-30 minutes or until the center is firm and the edges are crispy.
- 7Let sit for 10 minutes before slicing into 10 equally sized rectangles.
- 8Place a rectangle of the mixture onto a tortilla with a high protein cream sauce (400g 0% Greek yogurt, 50g hot sauce, garlic, salt and pepper) and cilantro.
- 9Roll the burrito tightly.
- 10Wrap in parchment paper and store frozen. To reheat, microwave for 3-4 minutes (flip halfway), or optionally, place on a pan over medium-high heat for 1-2 minutes per side to crisp the tortilla.
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 ground 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 0% fat free greek yogurt
- 50 g hot sauce
- 1 cilantro
Equipment
sheet panpizza cutterspatulabowlgratermicrowave
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