High Protein Breakfast Burritos

20 mins
Serves 6
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Directions

  1. 1In a bowl, add eight eggs, fat-free cottage cheese, low-fat cheddar, green bell pepper, sun-dried tomatoes, chives, and salt and pepper.
  2. 2In a bowl, add eight eggs, fat-free cottage cheese, low-fat cheddar, green bell pepper, sun-dried tomatoes, chives, and salt and pepper.
  3. 3In a bowl, add eight eggs, fat-free cottage cheese, low-fat cheddar, green bell pepper, sun-dried tomatoes, chives, and salt and pepper.
  4. 4Mix it up well.
  5. 5Mix it up well.
  6. 6Mix it up well.
  7. 7Pour into a greased baking dish.
  8. 8Pour into a greased baking dish.
  9. 9Pour into a greased baking dish.
  10. 10Add some breakfast sausage or ground chicken.
  11. 11Add some breakfast sausage or ground chicken.
  12. 12Add some breakfast sausage or ground chicken.
  13. 13Bake in the oven till completely set.
  14. 14Bake in the oven till completely set.
  15. 15Bake in the oven till completely set.
  16. 16Slice it up into six equal pieces.
  17. 17Slice it up into six equal pieces.
  18. 18Slice it up into six equal pieces.
  19. 19For the breakfast sauce, mix ketchup, mayo, and garlic powder till smooth.
  20. 20For the breakfast sauce, mix ketchup, mayo, and garlic powder till smooth.
  21. 21For the breakfast sauce, mix ketchup, mayo, and garlic powder till smooth.
  22. 22On a low-carb tortilla, add your breakfast sauce, followed by your breakfast slice, and mozzarella.
  23. 23On a low-carb tortilla, add your breakfast sauce, followed by your breakfast slice, and mozzarella.
  24. 24On a low-carb tortilla, add your breakfast sauce, followed by your breakfast slice, and mozzarella.
  25. 25Roll it up tightly into a burrito.
  26. 26Roll it up tightly into a burrito.
  27. 27Roll it up tightly into a burrito.
  28. 28Toast in the pan till golden brown and crispy.
  29. 29Toast in the pan till golden brown and crispy.
  30. 30Toast in the pan till golden brown and crispy.

Ingredients

  • 8 eggs
  • 8 eggs
  • 8 eggs
  • 200 g fat-free cottage cheese
  • 200 g fat-free cottage cheese
  • 200 g fat-free cottage cheese
  • 160 g low-fat cheddar
  • 160 g low-fat cheddar
  • 160 g low-fat cheddar
  • 1 green bell pepper diced
  • 1 green bell pepper diced
  • 1 green bell pepper diced
  • 6 sun-dried tomatoes diced
  • 6 sun-dried tomatoes diced
  • 6 sun-dried tomatoes diced
  • chopped chives
  • chopped chives
  • chopped chives
  • 2 tsp Salt & pepper
  • 2 tsp Salt & pepper
  • 2 tsp Salt & pepper
  • breakfast sausage or ground chicken
  • breakfast sausage or ground chicken
  • breakfast sausage or ground chicken
  • 60 g low sugar ketchup
  • 60 g low sugar ketchup
  • 60 g low sugar ketchup
  • 30 g light mayo
  • 30 g light mayo
  • 30 g light mayo
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 225 g mozzarella
  • 225 g mozzarella
  • 225 g mozzarella
  • 6 low-carb tortillas (Mission carb balance)
  • 6 low-carb tortillas (Mission carb balance)
  • 6 low-carb tortillas (Mission carb balance)

Equipment

bowlgreased baking dishovenpan

Tips

  • Allow the burritos to cool then wrap in foil and store in the fridge for up to a week.
  • To reheat, unwrap from the foil, place on a plate and microwave for 90-120 seconds, then toast again in the pan or air fry to get crispy again.
High Protein Breakfast Burritos | Clip Recipe