Sheet Pan Breakfast Burritos
Directions
- 1Add diced red bell pepper, orange bell pepper, yellow onion, and 400g of diced yellow potatoes to a sheet pan. Season with salt, pepper, and 30g of olive oil. Toss and bake at 450 until softened/browned.
- 2Once veggies are done, add lean protein source (448g of 93% beef or ground turkey) and seasonings. Bake for 5 more minutes until browned.
- 3Pour a blended mixture of 650g egg whites, 3 eggs, 200g cottage cheese, and 8g corn starch over the meat and veggies. Top with 50g shredded cheddar cheese and bake at 400 until the center is firm and edges are crispy.
- 4Slice the mixture into 10 equally sized rectangles.
- 5Add a rectangle to a burrito-sized tortilla, add 400g of fat free Greek yogurt and 50g of hot sauce, and a bit of cilantro. Roll the burrito tightly.
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
- 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
- 1 cilantro
Equipment
sheet panpizza cutterspatula
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