Description
These sheet pan breakfast burritos deliver up to 25-30 grams of protein each. Packed with lean turkey, fresh vegetables, and a creamy cottage cheese mixture, they’re the perfect energy-boosting meal for busy mornings. Assembled and baked all on one sheet pan for maximum convenience.
Ingredients
1 red bell pepper (diced)
1 orange or yellow bell pepper (diced)
1 yellow onion (diced)
2 tbsp avocado oil (or olive oil)
½ tsp salt
¼ tsp black pepper
1 lb ground turkey (or lean ground beef)
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
Salt & pepper to taste
6 large eggs
4 egg whites
1 cup cottage cheese
¾ tsp salt
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp black pepper
2 cups fresh spinach
½ cup shredded cheddar cheese
12 medium tortillas
1 cup salsa
Cooking spray
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a large baking sheet.
Toss the diced bell peppers and yellow onion with 2 tbsp avocado oil, ½ tsp salt, and ¼ tsp black pepper. Spread them evenly on the pan and roast for 15 minutes.
Remove the pan from the oven and place the ground turkey in the center of the roasted vegetables. Add ½ tsp paprika, ½ tsp onion powder, ½ tsp garlic powder, and season with salt and pepper to taste. Toss to combine and return to the oven for another 12-15 minutes.
Meanwhile, in a blender, combine the eggs, egg whites, cottage cheese, ¾ tsp salt, ¼ tsp onion powder, ¼ tsp garlic powder, and ¼ tsp black pepper. Blend until smooth.
After the turkey is cooked, pour the blended egg and cottage cheese mixture onto the pan. Use tongs to gently swirl it into the turkey and vegetables. Return the pan to the oven and bake for another 15-20 minutes, or until the mixture is set.
Remove from the oven and top with fresh spinach and shredded cheddar cheese. Return to the oven for an additional 2-3 minutes until the cheese melts.
Arrange the tortillas on the pan, spoon the filling into each, add a few spoonfuls of salsa, and fold the burritos shut using a spatula. Spray lightly with cooking spray and bake for 5 minutes to warm the tortillas and ensure the filling is hot.
Remove and serve warm.
Notes
For a vegan version, substitute ground turkey with plant-based ground meat, use flax eggs instead of eggs, and omit the cheddar cheese or use a vegan alternative.
Leftover burritos can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
You can customize with other veggies like mushrooms, zucchini, or tomatoes.
- Prep Time: 15
- Cook Time: 57
- Category: High Protein Breakfast
- Method: Baking
- Cuisine: Mexican