Sheet Pan Burrito

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.