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.
- 2Add 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.
- 3Add 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.
- 4Once veggies are done, add lean protein source (448g of 93% beef or ground turkey) and seasonings. Bake for 5 more minutes until browned.
- 5Once veggies are done, add lean protein source (448g of 93% beef or ground turkey) and seasonings. Bake for 5 more minutes until browned.
- 6Once veggies are done, add lean protein source (448g of 93% beef or ground turkey) and seasonings. Bake for 5 more minutes until browned.
- 7Pour 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.
- 8Pour 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.
- 9Pour 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.
- 10Slice the mixture into 10 equally sized rectangles.
- 11Slice the mixture into 10 equally sized rectangles.
- 12Slice the mixture into 10 equally sized rectangles.
- 13Add 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.
- 14Add 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.
- 15Add 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 red bell pepper
- 1 red bell pepper
- 1 orange bell pepper
- 1 orange bell pepper
- 1 orange bell pepper
- 1 yellow onion
- 1 yellow onion
- 1 yellow onion
- 400 g yellow potatoes
- 400 g yellow potatoes
- 400 g yellow potatoes
- 30 g olive oil
- 30 g olive oil
- 30 g olive oil
- 2 tsp salt
- 2 tsp salt
- 2 tsp salt
- 1 tsp pepper
- 1 tsp pepper
- 1 tsp pepper
- 448 g 93% beef or ground turkey
- 448 g 93% beef or ground turkey
- 448 g 93% beef or ground turkey
- 2 tsp coarse salt
- 2 tsp coarse salt
- 2 tsp coarse salt
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp chili powder
- 1 tsp chili powder
- 0.5 tsp rubbed sage
- 0.5 tsp rubbed sage
- 0.5 tsp rubbed sage
- 0.5 tsp Italian seasoning
- 0.5 tsp Italian seasoning
- 0.5 tsp Italian seasoning
- 0.5 tsp cumin
- 0.5 tsp cumin
- 0.5 tsp cumin
- 650 g egg whites
- 650 g egg whites
- 650 g egg whites
- 3 eggs
- 3 eggs
- 3 eggs
- 200 g cottage cheese
- 200 g cottage cheese
- 200 g cottage cheese
- 8 g corn starch
- 8 g corn starch
- 8 g corn starch
- 50 g shredded cheddar
- 50 g shredded cheddar
- 50 g shredded cheddar
- 10 burrito sized tortillas
- 10 burrito sized tortillas
- 10 burrito sized tortillas
- 400 g fat free Greek yogurt
- 400 g fat free Greek yogurt
- 400 g fat free Greek yogurt
- 50 g hot sauce
- 50 g hot sauce
- 50 g hot sauce
- 1 cilantro
- 1 cilantro
- 1 cilantro
Equipment
sheet panpizza cutterspatula