One Pan Loaded Breakfast Burritos
One Pan Loaded Breakfast Burritos
Ingredients
For the Potato & Vegetable Base
- non-stick cooking spray, as needed
- 2 1/4 pounds potatoes, peeled and diced
- 10 1/2 ounces bell peppers, finely diced (about 2 medium)
- 1 brown onion, diced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Meat & Egg Mixture
- 2 1/4 pounds extra lean ground beef
- 1 teaspoon salt, for beef
- 1 teaspoon sage
- 1/2 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1 teaspoon smoked paprika, for beef
- 5 1/4 ounces bacon, diced (short cut, or turkey/beef bacon)
- 10 eggs, large
- 1 teaspoon salt, for eggs
- 7 ounces low fat cottage cheese
- 1 teaspoon cornstarch
- 2 3/4 ounces light grated cheddar cheese
For Assembly
- 10 tortillas, large (such as low carb protein tortillas)
- 12 1/2 ounces nacho cheese sauce, for 10 burritos (about 1 1/4 ounces per burrito)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking tray with aluminum foil and spray generously with non-stick cooking spray.
⏱️ 5 min•🌡️ 400
- 2
Add the diced potatoes, bell peppers, and brown onion to the prepared baking tray. Season with 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Mix thoroughly to ensure all ingredients are well coated.
⏱️ 15 min
- 3
Bake the potato and vegetable mixture in the preheated oven for 20 to 30 minutes, shaking the tray halfway through, until the potatoes are soft and tender.
⏱️ 25 min•🌡️ 400
- 4
While the base bakes, prepare the meat. In a bowl, season the extra lean ground beef with 1 teaspoon of salt, 1 teaspoon of sage, 1/2 teaspoon of thyme, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, 1/2 teaspoon of oregano, and 1 teaspoon of smoked paprika. Mix the seasonings thoroughly into the mince.
⏱️ 5 min
- 5
Once the potato base is soft, remove the tray from the oven. Evenly spread the seasoned ground beef in small pieces across the tray, distributing it over the vegetables. Top with the diced bacon.
⏱️ 5 min
- 6
In a separate bowl, crack the 10 eggs. Add 1 teaspoon of salt, the 7 ounces of low fat cottage cheese, and 1 teaspoon of cornstarch. Blend the mixture with an immersion blender or whisk vigorously until it is smooth and fluffy.
⏱️ 5 min
- 7
Pour the blended egg mixture evenly over the ground beef and bacon in the baking tray. Return the tray to the oven and bake for 10 to 20 minutes, or until the egg mixture is firm and cooked through.
⏱️ 15 min•🌡️ 400
- 8
Sprinkle the 2 3/4 ounces of light grated cheddar cheese evenly over the baked mixture. Return to the oven and bake or broil for another 5 minutes, or until the cheese is golden brown and crispy.
⏱️ 5 min•🌡️ 400
- 9
Remove the tray from the oven and let the cooked mixture cool down slightly for about 10 minutes. This makes it easier to cut. Once slightly cooled, cut the entire mixture into 10 even slices.
⏱️ 10 min
- 10
To assemble each burrito, warm a tortilla. Spread about 1 1/4 ounces of nacho cheese sauce onto the tortilla. Place one slice of the egg and beef mixture on top of the cheese.
⏱️ 10 min
- 11
Fold the sides of the tortilla inwards, then roll it tightly from one end to form a secure burrito. Toast each burrito on a flat-top grill or in a pan over medium heat until golden brown and crispy on the outside.
⏱️ 15 min
- 12
For meal prep, wrap each toasted burrito individually in aluminum foil. These can be stored in the freezer and reheated in minutes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Loaded Breakfast Burritos
Ingredients
For the Potato & Vegetable Base
- non-stick cooking spray, as needed
- 2 1/4 pounds potatoes, peeled and diced
- 10 1/2 ounces bell peppers, finely diced (about 2 medium)
- 1 brown onion, diced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Meat & Egg Mixture
- 2 1/4 pounds extra lean ground beef
- 1 teaspoon salt, for beef
- 1 teaspoon sage
- 1/2 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1 teaspoon smoked paprika, for beef
- 5 1/4 ounces bacon, diced (short cut, or turkey/beef bacon)
- 10 eggs, large
- 1 teaspoon salt, for eggs
- 7 ounces low fat cottage cheese
- 1 teaspoon cornstarch
- 2 3/4 ounces light grated cheddar cheese
For Assembly
- 10 tortillas, large (such as low carb protein tortillas)
- 12 1/2 ounces nacho cheese sauce, for 10 burritos (about 1 1/4 ounces per burrito)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking tray with aluminum foil and spray generously with non-stick cooking spray.
⏱️ 5 min•🌡️ 400 - 2
Add the diced potatoes, bell peppers, and brown onion to the prepared baking tray. Season with 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Mix thoroughly to ensure all ingredients are well coated.
⏱️ 15 min - 3
Bake the potato and vegetable mixture in the preheated oven for 20 to 30 minutes, shaking the tray halfway through, until the potatoes are soft and tender.
⏱️ 25 min•🌡️ 400 - 4
While the base bakes, prepare the meat. In a bowl, season the extra lean ground beef with 1 teaspoon of salt, 1 teaspoon of sage, 1/2 teaspoon of thyme, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, 1/2 teaspoon of oregano, and 1 teaspoon of smoked paprika. Mix the seasonings thoroughly into the mince.
⏱️ 5 min - 5
Once the potato base is soft, remove the tray from the oven. Evenly spread the seasoned ground beef in small pieces across the tray, distributing it over the vegetables. Top with the diced bacon.
⏱️ 5 min - 6
In a separate bowl, crack the 10 eggs. Add 1 teaspoon of salt, the 7 ounces of low fat cottage cheese, and 1 teaspoon of cornstarch. Blend the mixture with an immersion blender or whisk vigorously until it is smooth and fluffy.
⏱️ 5 min - 7
Pour the blended egg mixture evenly over the ground beef and bacon in the baking tray. Return the tray to the oven and bake for 10 to 20 minutes, or until the egg mixture is firm and cooked through.
⏱️ 15 min•🌡️ 400 - 8
Sprinkle the 2 3/4 ounces of light grated cheddar cheese evenly over the baked mixture. Return to the oven and bake or broil for another 5 minutes, or until the cheese is golden brown and crispy.
⏱️ 5 min•🌡️ 400 - 9
Remove the tray from the oven and let the cooked mixture cool down slightly for about 10 minutes. This makes it easier to cut. Once slightly cooled, cut the entire mixture into 10 even slices.
⏱️ 10 min - 10
To assemble each burrito, warm a tortilla. Spread about 1 1/4 ounces of nacho cheese sauce onto the tortilla. Place one slice of the egg and beef mixture on top of the cheese.
⏱️ 10 min - 11
Fold the sides of the tortilla inwards, then roll it tightly from one end to form a secure burrito. Toast each burrito on a flat-top grill or in a pan over medium heat until golden brown and crispy on the outside.
⏱️ 15 min - 12
For meal prep, wrap each toasted burrito individually in aluminum foil. These can be stored in the freezer and reheated in minutes.
⏱️ 5 min