Description
These hearty Breakfast Burritos combine roasted vegetables, lean ground meat, and a cheesy egg custard baked to perfection, then wrapped in warm tortillas with your favorite sauces and fresh cilantro. Perfect for meal prep, freezing, and quick reheating on busy mornings.
Ingredients
Vegetables
- 1 cup diced bell peppers (any color)
- 1 cup diced onions (yellow or white)
- 2 cups diced yellow potatoes (preferably Yukon Gold)
Protein and Dairy
- 1 lb lean ground meat (turkey, chicken, or 93/7 beef)
- 6 large eggs
- 4 large egg whites or liquid egg whites
- ½ cup cottage cheese (full-fat recommended)
- 1 cup shredded cheddar cheese (sharp for more flavor)
Seasonings and Others
- 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 (salsa, hot sauce, or both)
- ¼ cup fresh cilantro (chopped)
Instructions
- Roast Vegetables. Preheat your oven to 400°F (204°C). Toss the diced bell peppers, onions, and yellow potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until the vegetables are tender and slightly caramelized.
- Add and Cook Ground Meat. Add the lean ground meat to the roasted vegetables on the baking sheet, season with paprika, garlic powder, onion powder, salt, and pepper. Roast together for an additional 10-15 minutes until the meat is fully cooked and browned.
- Prepare Egg Mixture. In a blender or large bowl, combine the eggs, egg whites, and full-fat cottage cheese. Blend or whisk until the mixture is smooth and uniform.
- Combine and Bake. Pour the egg and cottage cheese mixture evenly over the cooked meat and vegetable mixture on the baking sheet. Sprinkle shredded sharp cheddar cheese on top. Return to the oven and bake for 12-15 minutes, or until the eggs are set and the cheese has melted and is lightly golden.
- Cool and Portion. Remove from the oven and let cool for 20-30 minutes. Once cooled, slice the mixture into portions suitable for wrapping in tortillas.
- Assemble Burritos. Lay out the large tortillas, place a portion of the egg, meat, and vegetable filling in each, add your favorite sauce (salsa, hot sauce, or both), and sprinkle with fresh chopped cilantro.
- Wrap and Store. Wrap each burrito tightly in parchment paper or foil. For meal prep, freeze the wrapped burritos flat. To serve, reheat in the microwave until warmed through.
Notes
- You can substitute the lean ground meat with a plant-based ground meat alternative for a vegetarian variation, but the nutritional profile will change.
- Using full-fat cottage cheese gives the eggs a creamier texture, but low-fat cottage cheese can be used for a lighter option.
- Make sure to cool the baked egg mixture thoroughly before assembling to avoid soggy tortillas.
- These burritos freeze well and can be easily reheated for a quick breakfast or meal on the go.
- Add avocado slices or sour cream to the burrito for extra richness if desired.
