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Protein-Packed Breakfast Burritos Ready to Freeze & Reheat

Protein Breakfast Burritos

These meal prep Protein Breakfast Burritos are a convenient and wholesome solution for busy mornings. The recipe features a single sheet pan method for easy cooking and cleanup, combining roasted potatoes, vegetables, and lean protein. A unique creamy egg filling is made by blending eggs with cottage cheese, ensuring a fluffy texture even after reheating.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup diced bell peppers (any color)
  • 1 cup diced onions (yellow or white)
  • 2 cups diced yellow potatoes
  • 1 lb lean ground meat (turkey, chicken, or beef)
  • 6 large eggs
  • 4 large egg whites
  • 1/2 cup cottage cheese (full-fat recommended for creaminess)
  • 1 cup shredded cheddar cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 10 large burrito-sized tortillas
  • Your favorite sauce (e.g., salsa, hot sauce) for serving
  • 1/4 cup fresh cilantro, chopped

Equipment

  • Large sheet pan
  • Blender or food processor
  • Parchment paper or aluminum foil
  • Freezer-safe bag

Method
 

Instructions
  1. Prep Your Oven and Veggies: First things first, get your oven preheating to 400°F (200°C). While it warms up, spread your diced bell peppers, onions, and potatoes onto a large sheet pan. Try to get them in a single, even layer so they roast instead of steam.
  2. Roast the Vegetables: Drizzle the veggies with olive oil and give them a good sprinkle of salt and pepper. Use your hands to toss everything together, making sure each piece is lightly coated. Pop the pan into the oven and roast for 20-25 minutes, or until the potatoes are tender and you see some nice browning on the edges.
  3. Cook the Meat: Remove the pan from the oven. Add the ground meat directly to the pan with the roasted vegetables. Break it up with a spoon and spread it out. Season it with paprika, garlic powder, onion powder, salt, and pepper. Return the pan to the oven and cook for another 10-15 minutes until the meat is fully cooked through.
  4. Create the Egg Mixture: While the meat cooks, combine the eggs, egg whites, and cottage cheese in a blender or food processor. Blend until the mixture is completely smooth and creamy. This is the key to avoiding a grainy texture!
  5. Bake the Eggs: Once the meat is cooked, carefully pour the blended egg mixture evenly over the meat and veggies on the sheet pan. Sprinkle the shredded cheddar cheese over the top. Bake for about 12-15 minutes, just until the eggs are set and the cheese is beautifully melted.
  6. Cool and Portion: Let the sheet pan bake cool for a few minutes. If you’re meal prepping, you want it to cool down significantly to prevent soggy tortillas. Once cooled, slice the entire bake into 10 equal portions.
  7. Assemble the Burritos: Warm your tortillas slightly to make them more pliable. Place one portion of the filling onto each tortilla. Add a drizzle of your favorite sauce and a sprinkle of fresh cilantro, then roll it up tightly, tucking in the sides as you go.
  8. Freeze for Later: For the ultimate Freeze Breakfast, wrap each burrito tightly in parchment paper or aluminum foil. Place them in a large freezer-safe bag, removing as much air as possible. They’ll keep in the freezer for up to 3 months.
  9. Reheat and Enjoy: When you're ready for a quick breakfast, simply unwrap a frozen burrito and microwave it for 3-4 minutes, flipping halfway through, until it's heated through. Your delicious, protein-packed breakfast is served!

Notes

To prevent soggy burritos, let the filling cool significantly before assembling. Warming tortillas makes them easier to roll without tearing. For the best flavor, don't overcrowd the sheet pan; use two if necessary. Full-fat cottage cheese will yield the creamiest egg texture.