Sheet Pan Breakfast Burritos www.tiktok.com 5 mins Pick the duration units Minutes Hours Serves 10 Serves Save ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Add diced red and orange bell peppers, yellow onion, and 400g of diced yellow potatoes to a sheet pan. Season with salt and pepper and drizzle with olive oil. 2. Roast the vegetables at 450 degrees for 30-40 minutes until softened and browned. 3. Once the veggies are roasted, add 448g of 93% lean ground beef or turkey. Season with salt, pepper, garlic powder, chili powder, rubbed sage, Italian seasoning, and cumin. 4. Bake for another 3-5 minutes until the meat is browned and cooked through. 5. In a bowl, blend together 650g of egg whites, 3 eggs, 200g of cottage cheese, and 8g of cornstarch. Pour this mixture over the meat and vegetables. 6. Top with 50g of shredded cheddar cheese. 7. Bake at 400 degrees for 25-30 minutes until the egg mixture is firm and the edges are crisp. Let it sit for 10 minutes before slicing. 8. Slice the mixture into 10 equally sized rectangles. 9. Warm the tortillas and spread a high-protein cream sauce (made with 400g of fat-free Greek yogurt, 50g of hot sauce, garlic, salt, and pepper) and some cilantro on each tortilla. 10. Add a rectangle of the egg and meat mixture to each tortilla and roll it up. 11. Wrap the finished burritos in parchment paper and store them frozen. To reheat, microwave for 3-4 minutes, flipping halfway through. You can also optionally pan-fry them to crisp the tortillas. 1. Add diced red and orange bell peppers, yellow onion, and 400g of diced yellow potatoes to a sheet pan. Season with salt and pepper and drizzle with olive oil. 2. Roast the vegetables at 450 degrees for 30-40 minutes until softened and browned. 3. Once the veggies are roasted, add 448g of 93% lean ground beef or turkey. Season with salt, pepper, garlic powder, chili powder, rubbed sage, Italian seasoning, and cumin. 4. Bake for another 3-5 minutes until the meat is browned and cooked through. 5. In a bowl, blend together 650g of egg whites, 3 eggs, 200g of cottage cheese, and 8g of cornstarch. Pour this mixture over the meat and vegetables. 6. Top with 50g of shredded cheddar cheese. 7. Bake at 400 degrees for 25-30 minutes until the egg mixture is firm and the edges are crisp. Let it sit for 10 minutes before slicing. 8. Slice the mixture into 10 equally sized rectangles. 9. Warm the tortillas and spread a high-protein cream sauce (made with 400g of fat-free Greek yogurt, 50g of hot sauce, garlic, salt, and pepper) and some cilantro on each tortilla. 10. Add a rectangle of the egg and meat mixture to each tortilla and roll it up. 11. Wrap the finished burritos in parchment paper and store them frozen. To reheat, microwave for 3-4 minutes, flipping halfway through. You can also optionally pan-fry them to crisp the tortillas. Add Direction 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 turkey 2 tsp coarse salt 1 tsp garlic powder 1 tsp chili powder 1/2 tsp rubbed sage 1/2 tsp Italian seasoning 1/2 tsp cumin 650 g egg whites 3 eggs 200 g cottage cheese 8 g corn starch 50 g shredded cheddar cheese 10 burrito sized tortillas 400 g fat free Greek yogurt 50 g hot sauce 1 garlic 1 cilantro - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment sheet pan pizza cutter spatula mixing bowl microwave Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
