Sheet Pan Breakfast Burritos
Serves 10
Directions
- 1Add diced peppers, onions, and yellow potatoes to a sheet pan.
- 2Season with salt and pepper, some olive oil, and toss those in the oven to roast until softened.
- 3Once the veggies are done, add a lean protein source (93% beef or turkey) right over the top.
- 4Add seasonings (coarse salt, garlic powder, chili powder, rubbed sage, Italian seasoning, cumin) on top and toss that back in the oven to cook until browned.
- 5Once the meat's browned and cooked all the way through, pour over a blended mixture of egg whites, eggs, and cottage cheese.
- 6Top off with some shredded cheddar cheese, and toss that back in the oven to finish cooking until the middle is firm and edges are crisp.
- 7Let sit for 10 minutes before slicing.
- 8Slice it into 10 equally sized rectangles.
- 9Prepare the high protein cream sauce by mixing fat free Greek yogurt, hot sauce, garlic, salt, and pepper.
- 10Add the cooked mixture to a burrito sized tortilla along with the high protein cream sauce and a little bit of cilantro.
- 11Give them a quick roll.
- 12Wrap them up in some parchment paper and store them frozen.
- 13Reheat frozen burritos in the morning in just a few minutes (3 to 4 minutes in the microwave).
Ingredients
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow onion, diced
- 400 g yellow Potatoes, diced
- 30 g olive oil
- Salt
- pepper
- 448 g 93% beef or turkey
- 2 tsp coarse salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 0.5 tsp rubbed sage
- 0.5 tsp Italian seasoning
- 0.5 tsp 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 of choice
- Garlic
- salt
- pepper
- Cilantro as garnish
Equipment
sheet panovenparchment paper
Tips
- This recipe is highly customizable.
- Let the cooked mixture sit for 10 minutes before slicing.
- Wrap burritos in parchment paper and store frozen.
- Reheat frozen burritos in the microwave for 3-4 minutes.
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