Beefy Breakfast Crunchwraps

Serves 10
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Directions

  1. 1Cook some diced onions in a pan until they start to show color.
  2. 2Add in your lean ground beef and taco seasoning to the pan with the onions.
  3. 3When the meat is almost done cooking, add enchilada sauce and minced garlic and mix.
  4. 4Combine whole eggs, blended cottage cheese, garlic salt, and black pepper in a bowl and whisk them together.
  5. 5Scramble the egg mixture in a pan very slowly on low heat.
  6. 6Right before the eggs are done, add in some cheese, fresh chives, and diced bacon.
  7. 7Assemble the crunch wraps using large tortillas, beef mixture, small tortillas, egg mixture, and cheese.
  8. 8Toast the assembled crunch wraps with the seam side down first to seal them properly.
  9. 9Wrap the finished crunch wraps in aluminum foil.
  10. 10Throw them in the freezer for storage.

Ingredients

  • 40 oz Lean Ground Beef 96/4
  • 1 Cup Diced White Onions
  • 2 Taco Seasoning Packets
  • 0.5 Cup Enchilada Sauce
  • 2 Tbsps Minced Garlic
  • 3 Cups Fat Free Cheddar Cheese
  • 20 Whole Eggs
  • 1 Cup Blended Cottage Cheese
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Black Pepper
  • 10 Diced Slices Center Cut Bacon (Cooked)
  • 20 g Fresh Chives
  • 10 Large Low Calorie Tortillas
  • 10 Small Low Calorie Tortillas

Equipment

panbowlwhiskaluminum foil

Tips

  • To reheat from frozen: wrap in a wet paper towel, microwave for 4-5 minutes, and toast on a pan for a few minutes on each side if you like it crispy.
  • Cook eggs slowly on low heat.
  • Toast crunch wraps seam side down first to seal properly.