Serves 10
Directions
- 1Cook some diced onions in a pan until you start to see some color.
- 2Add in your lean ground beef and taco seasoning.
- 3When the meat is almost done cooking, add in the enchilada sauce, minced garlic, and 2 cups of fat-free cheddar.
- 4Combine the eggs, blended cottage cheese, garlic salt, and black pepper in a bowl and whisk.
- 5Scramble the eggs in a pan very slowly on low heat.
- 6Right before the eggs are done, add in 1 cup of fat-free cheddar, fresh chives, and diced bacon.
- 7Assemble the crunch wraps: place eggs, then beef, then a small tortilla on a large tortilla, and fold.
- 8Toast them with the seam side down first to seal them properly.
- 9Wrap them all in aluminum foil and throw them in the freezer.
Ingredients
- 1 cup Diced White Onions
- 40 oz Lean Ground Beef 96/4
- 2 oz Taco Seasoning Packets
- 0.5 cup Enchilada Sauce
- 2 tbsps Minced Garlic
- 3 cups Fat Free Cheddar Cheese
- 20 Whole Eggs
- 1 cup Blended Cottage Cheese
- 1 tbsp Garlic Salt
- 1 tbsp Black Pepper
- 10 Diced Slices Center Cut Bacon
- Fresh Chives
- 10 Large Low Calorie Tortillas
- 10 Small Low Calorie Tortillas
Equipment
PanWooden spoonBowlSpatchulaAluminum foil
Tips
- To reheat the Crunchwraps from frozen: wrap in a wet paper towel, microwave for around 4-5 minutes, and if you like it crispy, toast it on a pan for a few minutes on each side.
Related recipes
Tortillas de avena con espinacas
Mexican · Breakfast
Tortillas de harina
Mexican · Breakfast35m
Homemade Tortilla
Mexican · Breakfast
Tortillas en forma de corazón
Mexican · Breakfast
Chorizo Avocado Breakfast Toast
Mexican · Breakfast
Chorizo Con Papas Breakfast Burrito
Mexican · Breakfast
Chilaquiles
Mexican · Breakfast
Breakfast Tacos
Mexican · Breakfast5m
Breakfast sausage tortilla hack
Mexican · Breakfast
Tostada con hummus, aguacate y huevo mollet
Mexican · Breakfast
Tortilla de batatas rápida y saludable
Mexican · Breakfast
High Protein Tortilla Quiche
Mexican · Breakfast20m