Sheet Pan Breakfast Burritos

• temps total: 10 minutes

Ingrédients

1 red bell pepper, diced

1 orange bell pepper, diced

1 yellow onion, diced

400g yellow Potatoes (~2-3), diced

30g (2 Tbsp) olive oil

Salt/pepper to taste

Lean Ground Breakfast Sausage:

448g (16oz) 93% beef or turkey

2 tsp coarse salt

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon rubbed sage

1/2 teaspoon Italian seasoning

1/2 teaspoon cumin

OR use your favorite all purpose seasoning

Blended egg mixture:

650g (2.75 cups) egg whites

3 eggs

200g (1 cup) cottage cheese

8g (1 Tbsp) corn starch

50g (1/2 cup) shredded cheddar

10 burrito sized tortillas

High Protein Cream Sauce:

400g (2 cups) fat free Greek yogurt

50g (3 Tbsp) hot sauce of choice

Garlic, salt and pepper to taste

Cilantro as garnish

This recipe is highly customizable - here’s the general method I follow for making sheet pan burritos 🌯

Instructions

STEP 1: Add your veggies/roasting ingredients of choice, and roast until softened

STEP 2: Add your protein source of choice over the top, bake until browned

STEP 3: Add your egg mixture and cheese, bake until middle is firm and edges are crisp

Let sit for 10 minutes before slicing

STEP 4: Assemble your burritos

Slice into equally sized rectangles, add to a burrito sized tortilla along with any sauce or garnishes of choice

Roll your burritos, and enjoy!