High-Protein Sheet Pan Breakfast Burritos

INGREDIENTS:

For the Sheet Pan Filling

• 2 medium-sized potatoes, diced into small pieces
• 2 bell peppers, diced
• ½ small yellow onion, diced
• 1 tbsp olive oil
• Salt, to taste
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp smoked paprika
• ¼ tsp dried oregano
• ⅛ tsp chilli powder
• 1 lbs lean ground turkey breast

For the Eggs

• 10 large eggs
• 1½ cups liquid egg whites
• 1 cup 2% cottage cheese
• ¼ cup water
• Salt, to taste
• ¼ tsp garlic powder

For Assembly

• 12 whole wheat or high-protein tortillas
• 2 (16 oz) cans refried black beans, warmed
• 1½–2 cups reduced-fat Mexican blend cheese
• Chipotle sauce or sauce of choice

DIRECTIONS:

1. Preheat the oven to 400°F.
2. Add the potatoes, bell peppers, and onion to a large sheet pan. Drizzle with olive oil and season with salt, garlic powder, onion powder, smoked paprika, oregano, and chilli powder. Toss and spread into an even layer. Roast for 15 minutes.
3. Remove the sheet pan from the oven and add the ground turkey in small crumbles across the vegetables. Season lightly with additional salt and pepper if desired. Return to the oven and roast for another 15 minutes, or until the turkey is cooked through.
4. In a large bowl, whisk together the eggs, egg whites, cottage cheese, water, salt and garlic powder. Pour evenly over the turkey and vegetables and bake for 10–15 minutes, until the eggs are set.
5. While the eggs cook, warm the refried black beans.
6. Cut the sheet-pan egg bake into 12 pieces.
7. Assemble the burritos buy adding about ⅓ cup refried beans, one egg-and-turkey portion, 2 tbsp shredded cheese, 1-2 tbsp of desired sauce. Roll tightly.
8. Cook in a skillet over medium heat for 2–3 minutes per side, until golden and crisp.

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Approximate Nutrition Per Burrito

• Protein: ~27–31 g
• Fat: ~10–13 g
• Carbohydrates: ~30–35 g
• Fiber: ~6–8 g
• Calories: ~390–470