Sheet Pan Breakfast Burritos
Directions
- 1Add diced peppers, onions, and yellow potatoes to a sheet pan. Season with salt and pepper, add some olive oil, and toss those in the oven to roast.
- 2Once the veggies are done, add a lean protein source right over the top.
- 3Add some seasonings on top and toss that back in the oven to cook.
- 4Once the meat is browned and cooked all the way through, pour over a blended mixture of eggs, egg whites and cottage cheese.
- 5Top off with some cheddar cheese and toss that back in the oven to finish cooking.
- 6Slice it into 10 equally sized rectangles.
- 7Add to a burrito-sized tortilla along with the sauce and a little bit of cilantro.
- 8Give them a quick roll.
- 9Wrap in parchment paper and store frozen.
- 10To reheat, place wrapped burrito in microwave 3-4 mins (flip halfway). Optional: Place on 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
- 16 oz 93% beef or ground turkey
- 0 salt
- 0 pepper
- 0 olive oil
- 650 g egg whites
- 3 eggs
- 200 g cottage cheese
- 1 tbsp corn starch
- 0 cheddar cheese
- 400 g 0% greek yogurt
- 50 g hot sauce
- 0 garlic
- 0 cilantro
- 10 flour tortillas
Equipment
sheet panpizza cutterspatulalarge bowlgraterparchment papermicrowave
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