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Protein-Packed Breakfast Burrito

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A hearty breakfast burrito filled with vibrant veggies, lean meat, and egg goodness, perfect for busy mornings or family brunch.

Ingredients

Scale
  • 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

  1. Preheat your oven to 400°F (200°C).
  2. Spread the diced bell peppers, onions, and yellow potatoes on a large sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat the vegetables evenly.
  3. Roast the veggies for about 20-25 minutes until they are tender and slightly browned.
  4. Layer the lean ground meat on top of the veggies. Season with paprika, garlic powder, onion powder, salt, and pepper.
  5. Roast for an additional 10-15 minutes until the meat is cooked through.
  6. In a blender, combine the eggs, egg whites, and cottage cheese until smooth.
  7. Pour the egg mixture over the cooked vegetables and meat, then sprinkle with shredded cheddar cheese.
  8. Bake for approximately 12-15 minutes until the eggs are set and the cheese is melted.
  9. Allow to cool slightly, then slice into 10 equal portions.
  10. Wrap each portion in a tortilla, adding your favorite sauce and cilantro before rolling it up.
  11. Store wrapped in parchment paper or foil in the freezer for up to 3 months.

Notes

Pre-cook potatoes or use frozen diced potatoes to cut down on roasting time. Customizable with different vegetables and spices.

Find it online: https://breakfastrecip.com/protein-packed-breakfast-burrito/