High Protein Breakfast Burritos
Made by Dhiraj
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High Protein Breakfast Burritos
Cheesy baked eggs, green pepper, and sun-dried tomatoes fill these toasted breakfast wraps. A simple ketchup-mayo sauce adds a creamy finish inside each burrito.
Makes: 6 burritos
Draft: Baking temperature and timing below are adapted and require confirmation against the source video.
Creator-reported nutrition per burrito: 493 calories | 51 g protein.
Values depend on the tortillas and dairy products used.
Ingredients
Ingredients:
- 8 eggs
- 200 g 0% cottage cheese
- 160 g low fat cheddar
- green bell pepper
- sun dried tomatoes (chopped)
- chives (chopped)
- salt
- pepper
- 300 g chicken sausage
- low carb tortilla
- 38 g mozzarella
For the Breakfast Sauce
- 60 g ketchup
- 30 g light mayo
- 1/2 tsp garlic powder
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Prepare the egg filling.
Whisk the eggs with the
cottage cheese.
Fold in the cheddar, green pepper, sun-dried tomatoes, and chives.
Season with salt and pepper. - Bake and portion.
For this adapted method, heat the oven to 350°F (180°C).
Spread the mixture in a parchment-lined rectangular baking dish.
Bake until the center is fully set and reaches 160°F, starting to check around 20 minutes.
The time will depend on the dish size and filling depth.
Let stand briefly, then divide into six portions. - Mix the sauce.
Stir together the ketchup, light mayonnaise, and garlic powder
until evenly combined. - Fill and wrap.
Warm the tortillas until flexible.
Divide the sauce, baked egg portions, and
mozzarella evenly among them.
Fold in the sides and roll tightly. - Toast.
Place the burritos seam-side down in a nonstick skillet over medium-low heat.
Turn gently until golden on both sides and the cheese inside has melted.
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