These
Sheet Pan Breakfast Burritos have been on repeat for awhile.
Someone I know also appreciates them
Ingredients
Veggies
- 1 medium green bell pepper, diced
- 1 medium orange or yellow bell pepper, diced
- 1 medium yellow onion, diced
- 2 Tbsp oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Meat
- 1 pound ground turkey or lean ground beef
- 1/4 tsp salt
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Cottage Cheese Egg Mixture
- 6 large eggs
- 4 egg whites
- 1 cup cottage cheese
- 3/4 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
Other
- 2 cups fresh spinach
- 1/2 cup shredded cheddar cheese
- 12 high fiber tortillas
- 1 cup store bought mild salsa
- cooking spray
Instructions
- Preheat oven to 375°F and grease a non-stick rimmed sheet pan with cooking spray.
- Place the vegetables onto the pan and toss together. Spread in an even layer and roast for 15 minutes.
- Meanwhile, mix all the meat ingredients in a bowl with your hands until well combined.
- Mix the roasted veggies and spread back out into an even layer. Sprinkle the beef (or turkey) mixture in small clumps on top.
- Bake for another 15-20 minutes, until the meat is crispy. Keep the oven on after baking for later.
- While the beef mixture bakes, blend the cottage cheese egg mixture in a blender until smooth.
- Pour the liquid mixture over the sheet pan, sprinkle with shredded cheese, and bake for another 10-12 minutes or until the egg is mostly set.
- Let cool for 10 minutes, then cut the egg mixture into 12 rectangles.
- Fill each tortilla (12 total) with 1 heaping Tbsp (optional), baked egg rectangle and spinach. Roll the tortilla up, tucking the sides inwards and rolling tightly.
- Optional: Place each burrito onto the now-empty pan, spray with avocado oil (or drizzle with a bit of avocado oil) and bake for 5-7 minutes, until crisp and lightly golden.
- Wrap in parchment paper and freeze! Reheat in microwave for 2 minutes.
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