Sheet Pan Breakfast Burritos

• total time: 10 minutes

Ingredients

Initial mixture:

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 (optional)

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 🌯

Directions

STEP 1: Add your veggies/roasting (bell peppers, onion, potatoes) and ingredients of choice, and roast until softened (30-40 minutes at 450

STEP 2: Add your protein source and seasonings of choice over the top, bake until browned (about 5 minutes at 450)

STEP 3: Add your egg mixture and cheese, bake until middle is firm and edges are crisp 25-30 min

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!