Hearty Breakfast Burrito (Printable Version)
# What You'll Need:
→ Vegetables
01 -
2 Yukon gold potatoes, scrubbed and ½-inch diced (about ¾ pounds)
02 -
2 bell peppers, any color, ½-inch diced
03 -
1 small yellow onion, ½-inch diced
→ Seasoning
04 -
2 tablespoons extra virgin olive oil
05 -
1 teaspoon Italian seasoning
06 -
½ teaspoon kosher salt
07 -
⅛ to ¼ teaspoon cayenne pepper (optional)
→ Protein
08 -
6 ounces precooked chicken sausage links, diced (chorizo-style preferred)
09 -
1 cup low fat cottage cheese
10 -
8 large eggs
→ Dairy
11 -
⅔ cup shredded sharp cheddar cheese
→ Tortillas
12 -
10 or 12 tortillas (low carb, whole wheat, or tortillas of choice)
# Step-by-Step Directions:
01 -
Place a rack in the center of your oven and preheat to 400°F.
02 -
To a 9x13-inch baking dish, add the potatoes, bell peppers, and onion. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and cayenne (if using). Toss to combine, then spread into an even layer.
03 -
Roast vegetables in the oven for 15 minutes.
04 -
Add the diced sausage to the pan with the vegetables. Toss to mix, spread back into an even layer, and return to the oven for another 15 minutes, until the potatoes are fork-tender.
05 -
In a blender, combine the cottage cheese and eggs until smooth.
06 -
Pour the egg mixture over the vegetables, then sprinkle the cheddar cheese on top. Return to the oven and bake until the eggs are puffed in the center, golden at the edges, and cooked through, about 10 to 15 minutes. Let cool.
07 -
Slice the filling into 10 or 12 rectangles depending on the size of your tortillas.
08 -
Place each tortilla on a square of aluminum foil or parchment paper. Add a slice of filling down the middle, wrap it tightly by folding in the sides and rolling to form a burrito shape. Wrap in foil, label if desired, and store in a freezer bag or container.
09 -
To reheat, thaw burritos overnight in the refrigerator or microwave on low for 3 minutes to defrost. Microwave on high for 1 to 2 minutes until hot. Optionally, crisp the burrito in a nonstick skillet over medium heat until golden on both sides.
# Helpful Notes:
01 -
Nutritional information excludes the tortilla. Adjust based on your tortilla choice.
02 -
Store burritos in the refrigerator for up to 3 days or freeze for up to 3 months.