Chicken Sausage Breakfast Burritos (sheet Pan

• porsi: MAKES ENOUGH FOR 10 LBS

Bahan-bahan

2 red bell peppers

2 green bell peppers

Lean Ground Breakfast Sausage:

32oz 96% ground chicken, turkey, or beef

50g (4 Tbsp) sausage seasoning*

15g (1 Tbsp) olive oil

Blended Egg Mixture:

500g egg whites

3 eggs

200g cottage cheese

10g corn starch

10 slices American cheese

5g nutritional yeast (optional)

Salt to taste

12 burrito sized tortillas

Bulk Sausage Seasoning

80g (5 Tbsp) Morton’s kosher salt

35g (4 Tbsp) black pepper

20g (2.5 Tbsp) paprika

20g (2.5 Tbsp) garlic powder

15g (2 Tbsp) onion powder

10g (1 Tbsp) cumin

10g (4 Tbsp) Italian seasoning

5g (5 tsp) rubbed sage

50g (4 Tbsp) sugar

10g (~2 tsp) baking soda**

Baking soda alters the surface pH of ground meat, and to put it simply, reduces how aggressively proteins bind/tighten when exposed to heat. Less tightening of proteins means more water and moisture is retained, and the meat is much juicier and much more tender. Mix thoroughly, and let sit 15 minutes before cooking for the change to take place.

If you’d rather not make the seasoning blend, use any all purpose seasoning or seasoning of choice, and just add 1/2 tsp of baking soda for the same effect.

Store these frozen, and reheat when you’re ready to eat!

Meal prep boxes: