Sheet Pan Breakfast Burritos

Serves 10
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Directions

  1. 1Add diced red bell pepper, orange bell pepper, yellow onion, and yellow potatoes to a sheet pan.
  2. 2Season the vegetables with salt and pepper, drizzle with olive oil, and toss to combine.
  3. 3Roast the vegetables in the oven at 450 degrees Fahrenheit for 30-40 minutes, or until softened and browned.
  4. 4Remove the pan from the oven and add 16oz of 93% beef or turkey over the top of the roasted vegetables.
  5. 5Add seasoning to the meat (seasoning blend in caption or use any all-purpose seasoning).
  6. 6Bake the pan for approximately 5 minutes until the meat is browned and cooked through.
  7. 7Pour a blended mixture of 650g egg whites, 3 eggs, 200g cottage cheese, and 8g corn starch over the meat and vegetables.
  8. 8Top with 50g of shredded cheddar cheese.
  9. 9Bake at 400 degrees Fahrenheit for 25-30 minutes or until the egg mixture is firm.
  10. 10Once baked, slice the entire sheet pan creation into 10 equally sized rectangles using a pizza cutter.
  11. 11Place one rectangle of the breakfast mixture onto a burrito-sized tortilla.
  12. 12Add a high protein cream sauce (400g fat free Greek yogurt, 50g hot sauce, garlic, salt and pepper to taste) and a little cilantro on top of the mixture.
  13. 13Roll each tortilla into a burrito.
  14. 14Enjoy your homemade breakfast burritos.
  15. 15Wrap the finished burritos in parchment paper and store them frozen.
  16. 16When ready to eat, microwave a frozen burrito in its wrapping for 3-4 minutes, flipping halfway, or place it on a pan over medium-high heat for 1-2 minutes per side to crisp the tortilla.

Ingredients

  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow onion
  • 400 g yellow Potatoes
  • 30 g olive oil
  • Salt
  • 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 tortillas
  • 400 g fat free Greek yogurt
  • 50 g hot sauce of choice
  • Garlic
  • salt
  • pepper
  • Cilantro

Equipment

sheet panpizza cutterspatulablendermicrowavepan

Tips

  • This recipe is highly customizable to your preference.
  • Wrap the burritos in parchment paper and store them frozen for later.
  • To reheat, microwave in wrapping for 3-4 minutes, flipping halfway. Optionally, place on a pan over medium-high heat for 1-2 minutes per side to crisp the tortilla.