A new favorite breakfast recipe in our family! Easy to throw together and high protein!

Use a Jelly Roll” pan (the exact dimensions were 10″x15″, 1 inch lip) for this recipe, which is a common-sized sheet pan found at grocery stores. This makes 10 burritos.

Ingredients:

  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow onion, diced
  • 2-3 yellow Potatoes, diced
  • 2 Tbsp olive oil
  • Salt/pepper to taste

Lean Ground Breakfast Sausage:

  • 1 lb ground 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

Blended egg mixture:

  • 2.75 cups egg whites
  • 3 eggs
  • 1 cup cottage cheese
  • 1 Tbsp corn starch
  • 1/2 cup shredded cheddar
  • 10 burrito sized tortillas

High Protein Cream Sauce:

  • 2 cups fat free Greek yogurt
  • 3 Tbsp hot sauce of choice, garlic, salt and pepper to taste

STEP 1: Add your veggies/roasting ingredients of choice, and roast until softened (about 10 – 15 minutes)

STEP 2: Add your protein source of choice over the top, bake until browned (about 10 – 15 minutes)

STEP 3: Blend egg mixture in the blender. Add your egg mixture to the pan to cover vegetables & sausage and sprinkle on cheese. Bake until middle is firm and edges are crisp (about 15 minute)

– Let sit for 10 minutes before slicing. Slice into 10 equal rectangles. Once cool wrap with a tortilla. You can store them in the fridge by covering with plastic wrap or add a layer of aluminum foil and store in the freezer.

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