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