High Protein Loaded Breakfast Burritos
Serves 6
Directions
- 1Peel and dice your potatoes.
- 2Add paprika, salt, pepper, and a drizzle of olive oil to the diced potatoes.
- 3Mix the potatoes with the seasonings and olive oil.
- 4Oven bake at 200C for 25-30 minutes or air fry at 180C for 20-25 minutes until golden and crispy.
- 5Spray a hot pan with cooking spray.
- 6Cook 400g diced lean bacon until crispy and seared.
- 7Set the cooked bacon aside.
- 8Add 1 diced brown onion and 1 mixed bell pepper to the pan.
- 9Cook until soft and fragrant.
- 10Add the cooked bacon back to the pan and mix everything together.
- 11Scramble 8 beaten eggs with some butter until light and fluffy.
- 12For the high-protein sauce, mix 200g 0% Greek yoghurt, 60g light mayo, and 30g sriracha.
- 13Add 20-30ml water to the sauce for the perfect consistency.
- 14On a warm tortilla, add 1/6 of the creamy sauce.
- 15Add 1/6 of the crispy potatoes.
- 16Add 1/6 of the scrambled egg.
- 17Add 1/6 of the bacon mix.
- 18Add 30g low-fat cheddar cheese.
- 19Fold in the sides of the tortilla and roll it up tightly into a burrito.
- 20Repeat for 6 burritos.
- 21Toast the burritos in a pan (folded side down) to seal.
- 22Store the wrapped burritos in the freezer.
- 23Reheat when ready to eat.
Ingredients
- 720 g diced and optional peeled potatoes
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 2 tsp olive oil
- 400 g diced shortcut bacon
- 1 diced bell pepper
- 1 diced brown onion
- cooking spray
- 8 beaten eggs
- 10 g light butter
- 200 g 0% Greek yoghurt
- 60 g light mayo
- 30 ml sriracha
- 20 ml water
- 180 g low fat grated cheddar
- 6 protein tortillas
Equipment
ovenair fryerpanbowlspatulafoil
Tips
- Allow the burritos to cool before wrapping in foil
- To reheat, remove the foil, wrap in a damp paper towel and microwave for 4-5 minutes from the fridge or 8-10 minutes from the freezer, flipping over at halfway, unwrap carefully from the paper towel air-fry or toast in the pan for a couple minutes to get crispy again and enjoy!