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 and pepper and drizzle with olive oil.
- 2Roast the vegetables at 450 degrees for 30-40 minutes until softened and browned.
- 3Once the veggies are roasted, add 448g of 93% lean ground beef or turkey. Season with salt, pepper, garlic powder, chili powder, rubbed sage, Italian seasoning, and cumin.
- 4Bake for another 3-5 minutes until the meat is browned and cooked through.
- 5In a bowl, blend together 650g of egg whites, 3 eggs, 200g of cottage cheese, and 8g of cornstarch. Pour this mixture over the meat and vegetables.
- 6Top with 50g of shredded cheddar cheese.
- 7Bake at 400 degrees for 25-30 minutes until the egg mixture is firm and the edges are crisp. Let it sit for 10 minutes before slicing.
- 8Slice the mixture into 10 equally sized rectangles.
- 9Warm the tortillas and spread a high-protein cream sauce (made with 400g of fat-free Greek yogurt, 50g of hot sauce, garlic, salt, and pepper) and some cilantro on each tortilla.
- 10Add a rectangle of the egg and meat mixture to each tortilla and roll it up.
- 11Wrap the finished burritos in parchment paper and store them frozen. To reheat, microwave for 3-4 minutes, flipping halfway through. You can also optionally pan-fry them to crisp the tortillas.
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
- 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 cheese
- 10 burrito sized tortillas
- 400 g fat free Greek yogurt
- 50 g hot sauce
- 1 garlic
- 1 cilantro
Equipment
sheet panpizza cutterspatulamixing bowlmicrowave
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