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 and pepper and drizzle with olive oil.
- 2Roast the vegetables at 450°F for 30-40 minutes or until softened/browned.
- 3Once the vegetables are roasted, add 448g of 93% lean ground beef or turkey and season with salt, pepper, garlic powder, chili powder, rubbed sage, Italian seasoning, and cumin.
- 4Bake for ~5 minutes until meat is browned and cooked through.
- 5Pour a blended mixture of 650g egg whites, 3 eggs, 200g cottage cheese, and 8g of corn starch over the meat and vegetables.
- 6Top with 50g of shredded cheddar cheese.
- 7Bake at 400°F for 25-30 minutes or until firm.
- 8Let sit for 10 minutes before slicing into 10 equally sized rectangles.
- 9Assemble burritos by adding a portion of the mixture to a tortilla with a high protein cream sauce (400g fat free Greek yogurt, 50g hot sauce, garlic, salt, and pepper) and cilantro.
- 10Roll up the burritos and enjoy or wrap individually in parchment paper and store frozen.
Ingredients
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow onion
- 400 g yellow potatoes
- 30 g olive oil
- 2 tsp salt
- 2 tsp pepper
- 448 g 93% beef or 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 garlic
- 1 cilantro
Equipment
sheet panpizza cutterspatulabowlmeasuring cupmicrowave
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