Sheet Pan Breakfast Burritos
445 Cals | 33P | 46C | 14F
Let’s Cook
Welcome to the 6th edition of the Stealth Health Meal Prep Weekly!
This may be the single most efficient, and lowest effort, method for making breakfast burritos in bulk.
One pan, basically zero active work required.
Making breakfast burritos this way is just incredibly satisfying - and you get 10 (!!) breakfast burritos that you can store frozen and reheat in just a few minutes every morning.
Below is the basic method and important tips 👨🍳✍️
You can technically make any size sheet pan work - as long as it has a 1” rim to allow for the filling height. If you use a half or full sized sheet pan, you could probably make up to 20 burritos or more!
STEP 1: Add your veggies/roasting ingredients of choice, and roast until softened
I used bell peppers, onions, and yellow potatoes
STEP 2: Add your protein source of choice, and bake until browned
Yep, you don’t even need to cook your protein in a separate pan. I added crumbled lean ground beef right on top of my roasted veggies, then poured seasoning over the top
Bake or broil for ~5 minutes, or until protein is cooked through
STEP 3: Add your egg mixture and cheese, bake until firm
I blended together egg whites, a few whole eggs, cottage cheese, and a little corn starch
Pour directly over the top, then top with shredded cheddar cheese
Bake at 400 degrees for 25-30 minutes or until the edges are crispy brown and the middle is firm
STEP 4: Assemble your burritos
Slice into equally sized rectangles, add to a burrito sized tortilla along with any sauce or garnishes of choice
Roll your burritos, and enjoy!
It's as easy as that.
Full recipe is below!
In this newsletter, we’re all about getting the recipe in your hands.
To download the full recipe, along with exact ingredient measurements, grocery list, and printable recipe instructions - click the link below!