Chicken Sausage Breakfast Burritos

Serves 12
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Directions

  1. 1Prepare a super simple sausage seasoning by adding Morton’s kosher salt, black pepper, paprika, garlic powder, onion powder, cumin, Italian seasoning, rubbed sage, sugar, and baking soda into a jar.
  2. 2Prepare a super simple sausage seasoning by adding Morton’s kosher salt, black pepper, paprika, garlic powder, onion powder, cumin, Italian seasoning, rubbed sage, sugar, and baking soda into a jar.
  3. 3Prepare a super simple sausage seasoning by adding Morton’s kosher salt, black pepper, paprika, garlic powder, onion powder, cumin, Italian seasoning, rubbed sage, sugar, and baking soda into a jar.
  4. 4Shake the jar to mix all the seasoning ingredients together.
  5. 5Shake the jar to mix all the seasoning ingredients together.
  6. 6Shake the jar to mix all the seasoning ingredients together.
  7. 7Grab a sheet pan and add diced red and green bell peppers.
  8. 8Grab a sheet pan and add diced red and green bell peppers.
  9. 9Grab a sheet pan and add diced red and green bell peppers.
  10. 10Add the bell peppers to the oven to roast at 425 degrees Fahrenheit for about 30 minutes.
  11. 11Add the bell peppers to the oven to roast at 425 degrees Fahrenheit for about 30 minutes.
  12. 12Add the bell peppers to the oven to roast at 425 degrees Fahrenheit for about 30 minutes.
  13. 13Add 32oz 96% ground chicken (or any ground meat) to a bowl.
  14. 14Add 32oz 96% ground chicken (or any ground meat) to a bowl.
  15. 15Add 32oz 96% ground chicken (or any ground meat) to a bowl.
  16. 16Add about 50g (4 tablespoons) of the prepared sausage seasoning and 15g olive oil to the ground chicken.
  17. 17Add about 50g (4 tablespoons) of the prepared sausage seasoning and 15g olive oil to the ground chicken.
  18. 18Add about 50g (4 tablespoons) of the prepared sausage seasoning and 15g olive oil to the ground chicken.
  19. 19Mix the seasoning and olive oil thoroughly into the ground chicken.
  20. 20Mix the seasoning and olive oil thoroughly into the ground chicken.
  21. 21Mix the seasoning and olive oil thoroughly into the ground chicken.
  22. 22Let the seasoned ground chicken sit for at least 15 minutes.
  23. 23Let the seasoned ground chicken sit for at least 15 minutes.
  24. 24Let the seasoned ground chicken sit for at least 15 minutes.
  25. 25Add the seasoned ground chicken to a hot pan and cook until fully browned.
  26. 26Add the seasoned ground chicken to a hot pan and cook until fully browned.
  27. 27Add the seasoned ground chicken to a hot pan and cook until fully browned.
  28. 28Add the cooked chicken sausage on top of the roasted peppers on the sheet pan.
  29. 29Add the cooked chicken sausage on top of the roasted peppers on the sheet pan.
  30. 30Add the cooked chicken sausage on top of the roasted peppers on the sheet pan.
  31. 31Mix the chicken sausage and peppers together on the sheet pan.
  32. 32Mix the chicken sausage and peppers together on the sheet pan.
  33. 33Mix the chicken sausage and peppers together on the sheet pan.
  34. 34Pour the blended egg mixture (500g egg whites, 3 eggs, 200g cottage cheese, 10g corn starch, 10 slices American cheese, 5g nutritional yeast (optional), salt to taste) over the chicken sausage and peppers.
  35. 35Pour the blended egg mixture (500g egg whites, 3 eggs, 200g cottage cheese, 10g corn starch, 10 slices American cheese, 5g nutritional yeast (optional), salt to taste) over the chicken sausage and peppers.
  36. 36Pour the blended egg mixture (500g egg whites, 3 eggs, 200g cottage cheese, 10g corn starch, 10 slices American cheese, 5g nutritional yeast (optional), salt to taste) over the chicken sausage and peppers.
  37. 37Toss the sheet pan back into the oven to bake at 425 degrees Fahrenheit for 20 minutes.
  38. 38Toss the sheet pan back into the oven to bake at 425 degrees Fahrenheit for 20 minutes.
  39. 39Toss the sheet pan back into the oven to bake at 425 degrees Fahrenheit for 20 minutes.
  40. 40Let the cooked mixture cool for 10 minutes.
  41. 41Let the cooked mixture cool for 10 minutes.
  42. 42Let the cooked mixture cool for 10 minutes.
  43. 43Slice the cooked sheet pan mixture into 12 pieces.
  44. 44Slice the cooked sheet pan mixture into 12 pieces.
  45. 45Slice the cooked sheet pan mixture into 12 pieces.
  46. 46Assemble your burritos by placing a slice of the mixture onto each tortilla.
  47. 47Assemble your burritos by placing a slice of the mixture onto each tortilla.
  48. 48Assemble your burritos by placing a slice of the mixture onto each tortilla.
  49. 49Fold and roll the tortillas to form burritos.
  50. 50Fold and roll the tortillas to form burritos.
  51. 51Fold and roll the tortillas to form burritos.
  52. 52Store the burritos frozen in a freezer-safe container.
  53. 53Store the burritos frozen in a freezer-safe container.
  54. 54Store the burritos frozen in a freezer-safe container.
  55. 55Reheat when ready to eat.
  56. 56Reheat when ready to eat.
  57. 57Reheat when ready to eat.

Ingredients

  • 2 red bell peppers
  • 2 red bell peppers
  • 2 red bell peppers
  • 2 green bell peppers
  • 2 green bell peppers
  • 2 green bell peppers
  • 32 oz 96% ground chicken, turkey, or beef
  • 32 oz 96% ground chicken, turkey, or beef
  • 32 oz 96% ground chicken, turkey, or beef
  • 50 g sausage seasoning
  • 50 g sausage seasoning
  • 50 g sausage seasoning
  • 15 g olive oil
  • 15 g olive oil
  • 15 g olive oil
  • 500 g egg whites
  • 500 g egg whites
  • 500 g egg whites
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 200 g cottage cheese
  • 200 g cottage cheese
  • 200 g cottage cheese
  • 10 g corn starch
  • 10 g corn starch
  • 10 g corn starch
  • 10 slices American cheese
  • 10 slices American cheese
  • 10 slices American cheese
  • 5 g nutritional yeast (optional)
  • 5 g nutritional yeast (optional)
  • 5 g nutritional yeast (optional)
  • salt to taste
  • salt to taste
  • salt to taste
  • 12 burrito sized tortillas
  • 12 burrito sized tortillas
  • 12 burrito sized tortillas
  • 80 g Morton’s kosher salt
  • 80 g Morton’s kosher salt
  • 80 g Morton’s kosher salt
  • 35 g black pepper
  • 35 g black pepper
  • 35 g black pepper
  • 20 g paprika
  • 20 g paprika
  • 20 g paprika
  • 20 g garlic powder
  • 20 g garlic powder
  • 20 g garlic powder
  • 15 g onion powder
  • 15 g onion powder
  • 15 g onion powder
  • 10 g cumin
  • 10 g cumin
  • 10 g cumin
  • 10 g Italian seasoning
  • 10 g Italian seasoning
  • 10 g Italian seasoning
  • 5 g rubbed sage
  • 5 g rubbed sage
  • 5 g rubbed sage
  • 50 g sugar
  • 50 g sugar
  • 50 g sugar
  • 10 g baking soda
  • 10 g baking soda
  • 10 g baking soda

Equipment

sheet panjarbowlhot panblendermeal prep boxes

Tips

  • Adding a little bit of baking soda to lean ground meat can make it taste much more similar to higher fat sausage, by retaining more moisture and making the meat juicier and more tender.
  • Mix the sausage seasoning thoroughly with the ground meat and let it sit for at least 15 minutes before cooking.
  • If not making the seasoning blend, use any all-purpose seasoning and add 1/2 tsp of baking soda for the same effect.
  • Store burritos frozen and reheat when ready to eat.