High Protein Breakfast Burritos

Breakfast Burrito Ingredients:

• 1-2 Bell Peppers (finely chopped)
• 1/2 Yellow Onion (finely chopped)
• 2 Yukon Gold Potatoes (chopped)
• 2 tbsp Olive Oil
• 2 tsp Ground Cumin
• 2 tsp Brown Sugar
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 1 lb Ground Beef or Ground Breakfast Sausage (depending on your preference)
• 6-8 Eggs
• 1 cup Cottage Cheese
• 1 cup Shredded Cheddar Cheese
• 6-8 Tortillas (warmed)

Optional Korean-Inspired Sauce:

• 1 1/2 cups Plain Greek Yogurt
• 1 tbsp Gochujang (Korean chili paste)
• 1 tsp Chili Crisp Oil
• Juice of 1 Lemon

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Instructions:

For the Sauce:

1. Combine the sauce ingredients: In a bowl, mix together the Greek yogurt, gochujang, chili crisp oil, and lemon juice until smooth. Set aside for later.

For the Sheet Pan Egg Bake:

1. Preheat the oven: Set your oven to 400°F (200°C). Grease a 9×13-inch baking dish with butter, and if it's nonstick, line the bottom with parchment paper for easy cleanup.

2. Prepare the veggies: In the prepared baking dish, combine the finely chopped bell peppers, yellow onion, Yukon Gold potatoes, olive oil, salt, black pepper, smoked paprika, and dried oregano. Toss everything well to coat the vegetables evenly. Roast them in the oven for about 20 minutes, or until the potatoes are fork-tender.

3. Prepare the meat: While the veggies are roasting, break up the ground beef (or breakfast sausage) with your fingers into small pieces. Add it to the sheet pan after the veggies have roasted for 20 minutes. Season the meat with ground cumin and brown sugar, tossing to combine. Bake everything for an additional 10 minutes.

4. Prepare the eggs: In a separate bowl, whisk together the eggs and cottage cheese until smooth. Once the meat and veggies are done, pour the egg mixture evenly over the meat and veggie combo on the sheet pan. Use a spatula to ensure that everything is evenly distributed.

5. Add the cheese: Sprinkle the shredded cheddar cheese on top of the egg mixture.

6. Finish baking: Return the sheet pan to the oven and bake for 15-20 minutes, or until the egg bake is set in the center and crispy along the edges.

To Assemble the Burritos:

1. Prepare the tortillas: Warm your tortillas (either by heating them in a dry skillet or in the microwave for a few seconds).

2. Add sauce: On each tortilla, spoon a generous amount of the Korean-inspired sauce (or any sauce you prefer).

3. Add the egg bake: Slice a portion of the egg bake and place it on top of the sauced tortilla.

4. Roll the burritos: Carefully roll up each tortilla to form a burrito, making sure to tuck in the edges to prevent the filling from falling out.

5. Wrap and store: If you're storing them, wrap each burrito in parchment paper and foil for freshness.

To Store and Reheat:

• In the fridge: Store your burritos in the fridge for up to 5 days.
• In the freezer: Freeze them in a freezer-safe bag for up to 2 months.
• Reheat:
  • From the fridge: Reheat uncovered at 400°F for 5-8 minutes.
  • From the freezer: Reheat covered in foil at 350°F for 15-20 minutes.

Enjoy your homemade breakfast burritos, packed with savory goodness and the extra zing from that flavorful Korean-inspired sauce!