Sheet Pan Breakfast Burritos
Serves 10
Directions
- 1Add diced peppers, onions, and yellow potatoes to a sheet pan and season with salt and pepper and some olive oil.
- 2Bake at 450 for ~30 minutes or until softened/browned.
- 3Add lean protein source and seasoning and toss back in the oven to cook for 5 minutes.
- 4Pour over blended mixture of eggs, egg whites and cottage cheese.
- 5Top off with some cheddar cheese and toss that back in the oven to finish cooking at 400 degrees for 25-30 minutes.
- 6Slice it into ten equally sized rectangles.
- 7Add to a burrito sized tortilla along with high protein cream sauce, and cilantro.
- 8Wrap in parchment paper and store frozen.
- 9Place wrapped burrito in microwave 3-4 minutes to reheat.
Ingredients
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow onion
- 400 g yellow potatoes
- olive oil
- salt
- pepper
- 16 oz 93% beef or turkey
- 2 tsp coarse salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 0.5 teaspoon rubbed sage
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon cumin
- 650 g egg whites
- 3 eggs
- 200 g cottage cheese
- 1 Tbsp 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
Equipment
sheet panovenpizza cutter
Tips
- Bake the vegetables at 450 for about 30 minutes until softened and browned.
- Bake the lean protein source for 5 minutes until cooked.
- Bake at 400 degrees for 25-30 minutes until the center is firm.
- Place wrapped burrito in microwave 3-4 minutes to reheat.
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