Serves 10
Directions
- 1Spray a lined baking tray with cooking oil.
- 2Add 1kg of diced potatoes, 300g of diced bell peppers, and 1 diced brown onion to the tray.
- 3Season with 1 tsp salt, 1 tsp garlic powder, and 1 tsp smoked paprika.
- 4Mix well.
- 5Oven bake at 200°C/400°F for 20-30 minutes, shaking halfway.
- 6Grab 1kg of extra lean beef mince.
- 7Add 1 tsp salt, 1 tsp sage, 1/2 tsp thyme, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp oregano, and 1 tsp smoked paprika to the beef mince.
- 8Mix the mince well.
- 9Evenly spread the seasoned mince in small pieces across the tray with the potatoes and vegetables.
- 10Add 150g of diced short-cut bacon on top.
- 11In a bowl, add 10 eggs, 1 tsp salt, 200g cottage cheese, and 5g cornflour.
- 12Blend the egg mixture.
- 13Pour the blended egg mixture evenly over the tray.
- 14Bake in the oven at 200°C/400°F for 10-20 minutes, or until firm.
- 15Add 80g of light grated cheddar cheese on top.
- 16Bake or broil for another 5 minutes until golden brown and crispy.
- 17Let it cool and cut into 10 even slices.
- 18Place each slice on a warm tortilla.
- 19Add 35g of nacho cheese sauce per burrito.
- 20Fold each burrito.
- 21Toast each burrito.
- 22Wrap each burrito in foil.
- 23Store them in the freezer and reheat when ready to eat.
Ingredients
- Cooking oil
- 1 kg Peeled & Diced Potatoes
- 300 g Diced Bell Peppers/Capsicums
- 1 Diced Brown Onion
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 kg Extra Lean Beef Mince
- 1 tsp Salt
- 1 tsp Sage
- 0.5 tsp Thyme
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 0.5 tsp Black Pepper
- 0.5 tsp Oregano
- 1 tsp Smoked Paprika
- 150 g Diced Short Cut Bacon
- 10 Eggs
- 1 tsp Salt
- 200 g Low Fat Cottage Cheese
- 5 g Cornflour
- 80 g Light Grated Cheddar Cheese
- 10 Tortillas
- 35 g Nacho Cheese Sauce
Equipment
Lined baking trayMixing bowlSpatulaBlender
Tips
- Everything is made in one pan and can be stored in the freezer for meal prep and reheated in minutes.
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