Imported from Instagram
Sheet Pan Breakfast Burritos
Ten meal-prep breakfast burritos made from roasted vegetables, seasoned lean ground meat, a blended egg-and-cottage-cheese mixture, and cheddar. Serve with a tangy Greek-yogurt hot sauce and cilantro; the burritos can be frozen and reheated.
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Ingredients
- 1 red bell pepper (diced)
- 1 orange bell pepper (diced)
- 1 yellow onion (diced)
- 400 g yellow potatoes (about 2–3 potatoes, diced)
- 30 g olive oil
- salt (to taste; coarse salt is specified for the sausage seasoning)
- black pepper (to taste)
- 448 g 93% lean ground beef or turkey (choose beef or turkey; the source also offers favorite all-purpose seasoning as an alternative to the listed spices)
- 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 (of choice)
- garlic (to taste, for the cream sauce)
- salt (to taste, for the cream sauce)
- black pepper (to taste, for the cream sauce)
- cilantro (for garnish; amount not specified)
Steps
- 1
Heat the oven; the source does not specify an oven temperature. Dice the red and orange bell peppers, yellow onion, and potatoes, then spread them on a sheet pan with at least a 1-inch raised edge.
- 2
Season the vegetables with salt and black pepper to taste. Add the olive oil and toss to coat. Roast until the vegetables are softened; the source does not give a roasting time.
- 3
Scatter the ground beef or turkey over the roasted vegetables. Season with the coarse salt, garlic powder, chili powder, rubbed sage, Italian seasoning, and cumin (or use your favorite all-purpose seasoning).
- 4
Return the pan to the oven and bake until the meat is browned and cooked through. The source does not state a baking time or temperature.
- 5
Blend the egg whites, eggs, cottage cheese, and cornstarch together until combined.
- 6
Pour the blended egg mixture evenly over the meat and vegetables in the sheet pan.
- 7
Sprinkle the shredded cheddar over the top. Bake until the middle is firm and the edges are crisp; the source does not specify a time or temperature.
- 8
Let the baked mixture sit for 10 minutes before cutting. Slice it into 10 equally sized rectangles.
- 9
Stir together the Greek yogurt, hot sauce, garlic, salt, and black pepper to make the cream sauce.
- 10
Place one rectangle on each burrito-sized tortilla. Add some cream sauce and cilantro, then roll up each burrito.
- 11
For meal prep, wrap the burritos in parchment paper and store them frozen. Reheat from frozen in the microwave for 3–4 minutes before serving.
Notes
The author specifies a 10 × 15-inch jelly-roll pan with a 1-inch lip; smaller pans require scaling down and larger pans should have at least a 1-inch raised edge. The source gives no oven temperature or roasting/baking times. Per burrito, the source lists 445 calories, 33 g protein, 46 g carbs, and 14 g fat. The beef-or-turkey choice and all-purpose seasoning are alternatives.
Nutrition per serving
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