Loaded Breakfast Burritos
Serves 10
Directions
- 1Add diced potatoes, olive oil, and seasonings to a bowl, then mix.
- 2Air fry at 200C/400F for 20-25 minutes, flipping halfway, or oven bake at 200C/400F for 30-35 minutes, flipping halfway.
- 3Cook diced onions in a pan, then add extra lean beef mince.
- 4Add Worcestershire sauce and the same seasonings used for the potatoes.
- 5Once nearly cooked, add tomato paste and diced garlic. Mix and cook through.
- 6In a bowl, add eggs and blended cottage cheese, then mix.
- 7Cook on low to medium heat, mixing gently every minute or so.
- 8Season with salt and pepper after.
- 9Grab a warmed-up tortilla and evenly distribute the eggs, mince, and potatoes.
- 10Top with sriracha mayo and chives.
- 11Roll and toast.
- 12Repeat the process for the other nine burritos.
Ingredients
- 1 KG Diced Potatoes
- 1 Tsp Olive Oil
- 1 Tsp Salt
- 1 Tsp Italian Herbs Seasoning
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Chilli Powder
- 1.5 Tsp Smoked Paprika
- 1 Diced Onion
- 1.5 KG Extra Lean Beef Mince
- 100 ml Worcestershire Sauce
- 80 g Tomato Paste
- 4 Diced Garlic Cloves
- 15 Eggs
- 100 g Blended Cottage Cheese
- 10 Large Tortillas
- 25 g Sriracha Mayonnaise
- Chives
Equipment
bowltraypan
Tips
- To prevent the tortillas from breaking when you roll them, heat them on a pan on low heat for 30 seconds on each side.
- Store the burritos in your freezer. When you’re ready to eat one, first start by taking the burrito out of the wrapper or foil, wrapping it in a slightly damp paper towel, and microwave for around 2 minutes (this step thaws the burrito to ensure it isn’t cold in the middle). Then, air fry at 190C or 375F for approximately 5 - 8 minutes. Times may vary slightly, but this last step can also be done in an oven or pan.
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