Sheet Pan Breakfast Burritos
Serves 2
Directions
- 1Add diced peppers, onions, and yellow potatoes to a sheet pan.
- 2Season with salt and pepper, some olive oil and toss those in the oven to roast at 450 for 30 minutes or until softened/browned.
- 3Add a lean protein source right over the top.
- 4Add some seasonings on top and toss that back in the oven to cook for 5 minutes.
- 5Pour over a blended mixture of eggs, egg whites and cottage cheese.
- 6Top off with some cheddar cheese and toss that back in the oven to finish cooking at 400 degrees for 25-30 minutes or until center is firm.
- 7Slice it into ten equally sized rectangles.
- 8Add to a burrito sized tortilla along with the sauce and a little bit of cilantro.
- 9Give them a quick roll and you're good to go.
- 10Wrap in parchment paper and store frozen.
Ingredients
- 0.2 red bell pepper
- 0.2 orange bell pepper
- 0.2 yellow onion
- 80 g yellow Potatoes
- olive oil
- salt
- pepper
- 3.2 oz 93% beef or turkey
- 0.4 tsp coarse salt
- 0.2 teaspoon garlic powder
- 0.2 teaspoon chili powder
- 0.1 teaspoon rubbed sage
- 0.1 teaspoon Italian seasoning
- 0.1 teaspoon cumin
- 130 g egg whites
- 0.6 eggs
- 40 g cottage cheese
- 0.2 Tbsp corn starch
- 10 g shredded cheddar
- 2 burrito sized tortillas
- 80 g fat free Greek yogurt
- 10 g hot sauce of choice
- garlic
- salt
- pepper
- Cilantro
Equipment
sheet panovenpizza cutter
Tips
- Store the burritos frozen and reheat in just a few minutes every morning.
- To reheat, place wrapped burrito in microwave for 3-4 minutes, flipping halfway, or place on pan over medium high heat for 1-2 minutes per side to crisp the tortilla.
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