Sheet Pan Breakfast Burritos
Ingredients
- 12 Large Eggs
- 1 cup Cottage Cheese Nonfat
- 24 Links AmyLu Chicken Breakfast Links 8 servings
- 800 grams Potatoes Russet Peeled and Chopped – 800 g
- 1 Large Red Bell Peppers Chopped
- 1 Large Green Bell Peppers – 1 large
- 1 Cup Onion Chopped
- 1 tbsp Olive Oil
- 20 oz Egg Whites
- 12 Tortillas Flour Tortillas 12 tortillas
- 8 oz Part-Skim Mozzarella Shredded Cheese
Instructions
- Preheat your oven to 350°F.
- Chop your vegetables (bell peppers, onions, and potatoes).
- In a deep 9×13-inch baking sheet, add the chopped vegetables and olive oil. Toss to coat.
- Bake the vegetable mixture in the oven for 20 minutes.
- While the vegetables are baking, slice the chicken sausage.
- In a blender, combine the eggs, egg whites, and cottage cheese. If you like a little spice, add 1/4 cup of hot sauce to the mixture. Blend until smooth.
- After 20 minutes, remove the vegetables and potato mixture from the oven.
- Add the sliced chicken sausage to the baking sheet and bake for another 5–10 minutes.
- Remove the sheet pan and pour the egg mixture over the vegetables and sausage.
- Return the pan to the oven and bake for an additional 20–30 minutes, or until the center is set and no longer jiggly.
- Let the mixture cool for a few minutes, then divide it into 12 equal servings.
- On each tortilla, add 1/12 of the egg mixture, sprinkle with a pinch of shredded cheese, and wrap it into a burrito.
- For an extra touch, place the wrapped burritos back in the oven for 10 minutes to brown the tortillas.
- Enjoy your delicious sheet pan breakfast burritos!
Notes
Calories: 523 | Protein: 33 g | Fat:19 g | Carbohydrates: 54 g | Fiber: 3-6 g |