Chicken Sausage Breakfast Burritos
Serves 12
Directions
- 1Make a super simple sausage seasoning by adding salt, pepper, paprika, garlic powder, onion powder, cumin, Italian seasoning, rubbed sage, sugar, and baking soda to a jar.
- 2Make a super simple sausage seasoning by adding salt, pepper, paprika, garlic powder, onion powder, cumin, Italian seasoning, rubbed sage, sugar, and baking soda to a jar.
- 3Make a super simple sausage seasoning by adding salt, pepper, paprika, garlic powder, onion powder, cumin, Italian seasoning, rubbed sage, sugar, and baking soda to a jar.
- 4Add diced red and green bell peppers to a sheet pan, season with salt, and roast in the oven at 425 degrees Fahrenheit for 30 minutes.
- 5Add diced red and green bell peppers to a sheet pan, season with salt, and roast in the oven at 425 degrees Fahrenheit for 30 minutes.
- 6Add diced red and green bell peppers to a sheet pan, season with salt, and roast in the oven at 425 degrees Fahrenheit for 30 minutes.
- 7Add ground chicken (or beef/turkey), 50g (4 Tbsp) of sausage seasoning, and 15g of olive oil to a bowl, mix well, and let it sit for at least 15 minutes.
- 8Add ground chicken (or beef/turkey), 50g (4 Tbsp) of sausage seasoning, and 15g of olive oil to a bowl, mix well, and let it sit for at least 15 minutes.
- 9Add ground chicken (or beef/turkey), 50g (4 Tbsp) of sausage seasoning, and 15g of olive oil to a bowl, mix well, and let it sit for at least 15 minutes.
- 10Cook the seasoned ground chicken in a hot pan until fully browned.
- 11Cook the seasoned ground chicken in a hot pan until fully browned.
- 12Cook the seasoned ground chicken in a hot pan until fully browned.
- 13Add the cooked chicken sausage on top of the roasted peppers on the sheet pan and mix them together.
- 14Add the cooked chicken sausage on top of the roasted peppers on the sheet pan and mix them together.
- 15Add the cooked chicken sausage on top of the roasted peppers on the sheet pan and mix them together.
- 16Pour the blended egg mixture (egg whites, eggs, cottage cheese, corn starch, American cheese slices, nutritional yeast, salt) over the meat and peppers on the sheet pan.
- 17Pour the blended egg mixture (egg whites, eggs, cottage cheese, corn starch, American cheese slices, nutritional yeast, salt) over the meat and peppers on the sheet pan.
- 18Pour the blended egg mixture (egg whites, eggs, cottage cheese, corn starch, American cheese slices, nutritional yeast, salt) over the meat and peppers on the sheet pan.
- 19Bake the sheet pan mixture at 425 degrees Fahrenheit for 20 minutes, then let it cool for 10 minutes.
- 20Bake the sheet pan mixture at 425 degrees Fahrenheit for 20 minutes, then let it cool for 10 minutes.
- 21Bake the sheet pan mixture at 425 degrees Fahrenheit for 20 minutes, then let it cool for 10 minutes.
- 22Slice the cooked mixture into 12 pieces.
- 23Slice the cooked mixture into 12 pieces.
- 24Slice the cooked mixture into 12 pieces.
- 25Assemble the burritos by placing a slice of the mixture on each tortilla and rolling it up.
- 26Assemble the burritos by placing a slice of the mixture on each tortilla and rolling it up.
- 27Assemble the burritos by placing a slice of the mixture on each tortilla and rolling it up.
- 28Store the burritos frozen and reheat them when ready to eat.
- 29Store the burritos frozen and reheat them when ready to eat.
- 30Store the burritos frozen and reheat them when ready to eat.
Ingredients
- 2 red bell peppers
- 2 red bell peppers
- 2 red bell peppers
- 2 green bell peppers
- 2 green bell peppers
- 2 green bell peppers
- 32 ounces ground chicken, turkey, or beef
- 32 ounces ground chicken, turkey, or beef
- 32 ounces ground chicken, turkey, or beef
- 50 grams sausage seasoning
- 50 grams sausage seasoning
- 50 grams sausage seasoning
- 15 grams olive oil
- 15 grams olive oil
- 15 grams olive oil
- 500 grams egg whites
- 500 grams egg whites
- 500 grams egg whites
- 3 eggs
- 3 eggs
- 3 eggs
- 200 grams cottage cheese
- 200 grams cottage cheese
- 200 grams cottage cheese
- 10 grams corn starch
- 10 grams corn starch
- 10 grams corn starch
- 10 American cheese slices
- 10 American cheese slices
- 10 American cheese slices
- 5 grams nutritional yeast (optional)
- 5 grams nutritional yeast (optional)
- 5 grams nutritional yeast (optional)
- Salt to taste
- Salt to taste
- Salt to taste
- 12 burrito sized tortillas
- 12 burrito sized tortillas
- 12 burrito sized tortillas
- 80 grams Morton's kosher salt
- 80 grams Morton's kosher salt
- 80 grams Morton's kosher salt
- 35 grams black pepper
- 35 grams black pepper
- 35 grams black pepper
- 20 grams paprika
- 20 grams paprika
- 20 grams paprika
- 20 grams garlic powder
- 20 grams garlic powder
- 20 grams garlic powder
- 15 grams onion powder
- 15 grams onion powder
- 15 grams onion powder
- 10 grams cumin
- 10 grams cumin
- 10 grams cumin
- 10 grams Italian seasoning
- 10 grams Italian seasoning
- 10 grams Italian seasoning
- 5 grams rubbed sage
- 5 grams rubbed sage
- 5 grams rubbed sage
- 50 grams sugar
- 50 grams sugar
- 50 grams sugar
- 10 grams baking soda
- 10 grams baking soda
- 10 grams baking soda
Equipment
sheet panovenmixing bowlpanblenderspatula
Tips
- Add 1/4 tsp baking soda per 16oz ground meat to make lean ground meat taste more like higher fat sausage.
- Store burritos frozen and reheat in a couple of minutes.