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.