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.
- 2Drizzle with olive oil and toss.
- 3Roast at 450 until softened and browned.
- 4Once veggies are done, add 448g of 93% lean ground beef or turkey to the sheet pan and season.
- 5Bake for ~5 minutes until browned.
- 6Pour a blended mixture of 650g egg whites, 3 eggs, 200g cottage cheese, and 8g corn starch over the meat and vegetables.
- 7Top with 50g of shredded cheddar cheese.
- 8Bake at 400 until firm and edges are crisp.
- 9Let sit for 10 minutes before slicing into 10 equally sized rectangles.
- 10Add to a burrito sized tortilla with 400g of fat free Greek yogurt, 50g of hot sauce, and cilantro.
- 11Roll and enjoy! You can wrap them in parchment paper and store them frozen for reheating later.
Ingredients
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow onion
- 400 g yellow potatoes
- 30 g olive oil
- 2 tsp salt
- 1 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 cutterspatulaovenmicrowave
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