Sheet Pan Breakfast Burritos
Directions
- 1Add diced peppers, onions, and yellow potatoes to a sheet pan. Season with salt, pepper, and olive oil.
- 2Toss in the oven to roast at 450 until softened/browned.
- 3Once veggies are done, add lean protein source (93% beef or ground turkey) and seasonings. Bake for 5 minutes.
- 4Once the meat is browned, pour over a blended mixture of eggs, egg whites, and cottage cheese.
- 5Top with shredded cheddar cheese and bake at 400 until the center is firm and edges are crisp. Let sit for 10 minutes before slicing.
- 6Slice into 10 equally sized rectangles.
- 7Add to a burrito-sized tortilla with high protein cream sauce (400g 0% Greek yogurt, 50g hot sauce, garlic, salt, and pepper to taste) and cilantro.
- 8Roll up the burritos.
- 9Wrap in parchment paper and store frozen. Reheat in the microwave for 3-4 minutes (flip halfway). Optionally, place on a pan over medium-high heat for 1-2 minutes per side to crisp the tortilla.
Ingredients
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow onion
- 400 g yellow potatoes
- 30 g olive oil
- 2 tsp salt
- 1 tsp pepper
- 448 g 93% beef or ground turkey
- 2 tsp coarse salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 0.5 tsp rubbed sage
- 0.5 tsp Italian seasoning
- 0.5 tsp cumin
- 650 g egg whites
- 3 eggs
- 200 g cottage cheese
- 8 g corn starch
- 50 g shredded cheddar
- 10 burrito sized tortillas
- 400 g fat free Greek yogurt
- 50 g hot sauce
- 1 garlic
- 1 salt
- 1 pepper
- 1 cilantro
Equipment
sheet panpizza cutterspatula
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