I Made 10 Breakfast Burritos for the Freezer (Using A Sheet Pan)

chorizo

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories but may alter taste.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber, while corn is often less expensive.

Preheat the oven to 200° C (400° F).

Chop 500 g of potatoes into small pieces and place them on a 40x30 cm sheet pan.

Dice 300 g of onions and add them to the sheet pan.

Dice 2 red bell peppers and add them to the sheet pan.

Add 30 g of olive oil and two pinches of salt to the sheet pan and mix everything well.

Place the sheet pan in the oven and bake for 30 to 40 minutes, stirring halfway through.

Prepare 500 g of extra lean ground beef and break it up with a spatula after adding it to the sheet pan.

Season the mixture with a pinch of salt, freshly cracked black pepper, 2 teaspoons of smoked paprika, 2 teaspoons of garlic powder, and 2 teaspoons of cayenne pepper. Stir well and return to the oven for 10 minutes.

Crack 20 whole eggs into a large bowl, add a strong pinch of salt, and whisk until smooth.

Once the meat is ready, pour the egg mixture over the sheet pan and stir again.

Carefully return the sheet pan to the oven for another 10 minutes.

Prepare two large plates for portioning the cooked mixture after it cools for 15 to 20 minutes.

Cut the mixture into 10 portions, each about 8 cm wide.

Place one egg portion on a tortilla and add 15 g of cheddar cheese on top, then roll it into a burrito.

Wrap each burrito in parchment paper and then in aluminum foil.

Place the wrapped burritos in the freezer for up to 3 months, or keep 2-3 in the fridge to defrost overnight.

To reheat, microwave on high for 1 minute or from frozen at 50% power for 5 minutes.

(Optional) Make a sauce by blending 300 g of fat Greek yogurt, 15 g of olive oil, the juice of one lime, fresh greens, a pinch of salt, and 1/4 teaspoon of garlic powder for 60 to 90 seconds.

Cooking Techniques

Equipment Needed

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Allergens