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.
- 2Add diced peppers, onions, and yellow potatoes to a sheet pan and season with salt and pepper and some olive oil.
- 3Add diced peppers, onions, and yellow potatoes to a sheet pan and season with salt and pepper and some olive oil.
- 4Bake at 450 for ~30 minutes or until softened/browned.
- 5Bake at 450 for ~30 minutes or until softened/browned.
- 6Bake at 450 for ~30 minutes or until softened/browned.
- 7Add lean protein source and seasoning and toss back in the oven to cook for 5 minutes.
- 8Add lean protein source and seasoning and toss back in the oven to cook for 5 minutes.
- 9Add lean protein source and seasoning and toss back in the oven to cook for 5 minutes.
- 10Pour over blended mixture of eggs, egg whites and cottage cheese.
- 11Pour over blended mixture of eggs, egg whites and cottage cheese.
- 12Pour over blended mixture of eggs, egg whites and cottage cheese.
- 13Top off with some cheddar cheese and toss that back in the oven to finish cooking at 400 degrees for 25-30 minutes.
- 14Top off with some cheddar cheese and toss that back in the oven to finish cooking at 400 degrees for 25-30 minutes.
- 15Top off with some cheddar cheese and toss that back in the oven to finish cooking at 400 degrees for 25-30 minutes.
- 16Slice it into ten equally sized rectangles.
- 17Slice it into ten equally sized rectangles.
- 18Slice it into ten equally sized rectangles.
- 19Add to a burrito sized tortilla along with high protein cream sauce, and cilantro.
- 20Add to a burrito sized tortilla along with high protein cream sauce, and cilantro.
- 21Add to a burrito sized tortilla along with high protein cream sauce, and cilantro.
- 22Wrap in parchment paper and store frozen.
- 23Wrap in parchment paper and store frozen.
- 24Wrap in parchment paper and store frozen.
- 25Place wrapped burrito in microwave 3-4 minutes to reheat.
- 26Place wrapped burrito in microwave 3-4 minutes to reheat.
- 27Place wrapped burrito in microwave 3-4 minutes to reheat.
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
- olive oil
- olive oil
- olive oil
- salt
- salt
- salt
- pepper
- pepper
- pepper
- 16 oz 93% beef or turkey
- 16 oz 93% beef or turkey
- 16 oz 93% beef or turkey
- 2 tsp coarse salt
- 2 tsp coarse salt
- 2 tsp coarse salt
- 1 teaspoon garlic powder
- 1 teaspoon garlic powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon chili powder
- 1 teaspoon chili powder
- 0.5 teaspoon rubbed sage
- 0.5 teaspoon rubbed sage
- 0.5 teaspoon rubbed sage
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon cumin
- 0.5 teaspoon cumin
- 0.5 teaspoon 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
- 1 Tbsp corn starch
- 1 Tbsp corn starch
- 1 Tbsp 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 of choice
- 50 g hot sauce of choice
- 50 g hot sauce of choice
- garlic
- garlic
- garlic
- salt
- salt
- salt
- pepper
- pepper
- pepper
- cilantro
- cilantro
- 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.