High Protein, Low Carb Breakfast Burritos
This is yet another excellent high protein, low carb, meal prep recipe. Roughly based on a recipe I saw on TikTok by stealth_health_life, Sheet Pan Breakfast Burritos, these are essentially a baked frittata which is sliced, wrapped in a tortilla and toasted.
Tips
Change up your fillings to taste. I’d say just about any items you’d normally put in a frittata would work here. If you’re using watery veg like tomato, spinach or zucchini, make sure they’re par cooked with the liquid squeezed out.
Don’t over bake the egg mixture. Make sure you set a timer and pull them out after 20-25 minutes. You want them to be fully set but just the tiniest bit jiggly. You’re going to rebake these inside the wraps. Eggs have a way of becoming a bit watery and leaky and spongey if you overcook them. Alternatively, you could skip the burrito-toasting part but, IMO, that little extra touch of love in your food is one of the things that makes life worth living to the fullest.
If you don’t love the flavor of eggs (which I don’t) 2 tips for you 1. use a lot of fillings (including cheese!) and 2. use all egg whites (which have a more mild flavor than yolks). In today’s economy, buying a carton of whites is way cheaper than investing in a dozen eggs. Cuz I ain’t rich. Bonus – using just egg whites adds protein and lowers carbs/fat even further.
Wrapping
I love these Olé Xtreme Wellness High Fiber Keto Certified Flour Tortillas! They make this recipe a little more healthy and they are so flexible! They’ll fold around the filling without tearing, like many other store bought tortillas do. They don’t get hard and they don’t taste like s**. And they come in a larger size, which is perfect for a wrap. The only downside is they only come in a 6 or 8 pack. So if you can find one that comes in sets of at least 10, you’ll be good to go.
How to roll a burrito: See below for images of me trying to hold the thing and show the steps. Pro Tip: you really will benefit from a nicely flexible tortilla. I recommend the above brand or you can experiment and find what works best for you. Corn tortillas would not work as (unless they’re freshly made) as they tear very easily.
Step 1: Place burrito wrap (or tortilla) on a flat surface, add a handful of cheese and place the egg mixture slice in the center.
Step 2: pull two sides in
Step 3: holding the sides, fold the top into a kind of triangle, like you would a christmas present
Step 4: Firmly and carefully roll the whole thing forward towards the open end
Step 5: Fold bottom up to cover the top flap.
Meal Prep: Breakfast Burritos
Makes 10 burritos
Ingredients
- 1 16oz tub of cottage cheese
- 2 cups of egg beaters (or about a dozen eggs)
- 1 cup cubed smoked ham
- 1 cup cooked hash brown coins (or hash brown chunks)
- 1/2 cup (5-6 oz) shredded or torn chunks of cheddar cheese
- 3 T chopped sun dried tomatoes
- 1 T of hot sauce (optional)
- 1 t Italian herb seasoning paste (or dried seasoning)
- salt and pepper to taste
- 1pkg (10 ea) low carb burrito wraps
Instructions
Preheat oven to 400 F. Spray/grease a 9x13" pan.
In a large bowl, mix together all ingredients except for the wrap itself and pour mixture into a prepped 9x13" pan.
Bake about 20-25 minutes until just set (firm but just barley jiggly). Remove from oven and let cool completely.
Slice into rectangles that fit your burrito wrap. I sliced mine into 4" long by 2" wide rectangles to fit 9" sized wraps.
Wrap burritos, and (with the oven still preheated to 400F) place seam side down on a large sheet pan and stick in the oven for about 10 minutes, until nicely browned on the bottom.
Cool completely and store in the refrigerator up to a week, or wrap and freeze up to 3 months.