Description
Convenient and nutritious protein-packed breakfast burritos that are easy to prepare and perfect for busy mornings.
Ingredients
- 1 cup diced bell peppers
- 1 cup diced onions
- 2 cups diced yellow potatoes
- 1 lb lean ground meat (turkey, chicken, or beef)
- 6 large eggs
- 4 large egg whites
- 1/2 cup cottage cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 10 large burrito-sized tortillas
- Your favorite sauce (e.g., salsa, hot sauce) as needed
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the diced bell peppers, onions, and yellow potatoes on a large sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Roast the veggies for about 20-25 minutes until they are tender and lightly browned.
- Spread the lean ground meat over the roasted vegetables. Season the meat with paprika, garlic powder, onion powder, salt, and pepper, then return the pan to the oven for an additional 10-15 minutes until the meat is cooked through.
- In a blender, combine the eggs, egg whites, and cottage cheese; blend until smooth.
- Pour the egg mixture over the cooked veggies and meat. Sprinkle the shredded cheddar cheese on top, and bake for 12-15 minutes until the egg mixture is set.
- Allow the baked filling to cool slightly, then slice it into 10 equal portions. Place each portion onto a tortilla, adding your favorite sauce and chopped cilantro.
- Roll each tortilla tightly to form a burrito, then wrap in parchment or foil and freeze for up to 3 months.
- To serve, microwave a frozen burrito for 3-4 minutes until heated through.
Notes
These burritos can be made vegetarian by replacing the ground meat with black beans and additional veggies. They freeze well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican