Breakfast Burritos
A high-protein sheet pan bake of roasted vegetables, seasoned beef mince, eggs, and cheese — portioned and rolled into 20 freezer-friendly breakfast burritos.
Ingredients
- 500g potatoes, chopped
- 1 capsicum, chopped
- ½ onion, chopped
- salt and pepper to taste
- olive oil spray
- 500g lean beef mince
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp chilli powder
- 1 tsp Italian seasoning
- ½ tsp cumin
- 10 eggs
- 500ml egg whites
- 200g spinach, chopped
- 200g light tasty cheese, grated
- 20 burrito tortillas (2 × 10-pack)
Original recipe: https://www.instagram.com/reels/DVaiut7kovh/
Method
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Preheat oven to 200°C. Chop potatoes, capsicum, and onion and spread onto a lined baking tray. Spray with olive oil and season with salt and pepper.
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Roast for 30 minutes until cooked through.
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Remove the tray and scatter 500g lean beef mince over the vegetables, breaking it up evenly. Sprinkle with salt, garlic powder, chilli powder, Italian seasoning, and cumin.
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Return to the oven and bake for a further 5 minutes.
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Whisk together eggs, egg whites, spinach, and cheese. Pour the mixture evenly over the tray.
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Bake for 20 minutes or until the egg mixture is firm and set.
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Cut the sheet into 20 portions. Place one portion onto a burrito tortilla, roll up, and wrap in baking paper. Serve immediately or freeze for later.