*ignore my pic- I ate all the burritos and forgot to take a pretty picture-they were that good!!
50g + PROTEIN MEXICAN BREAKFAST BURRITOS
Per Burrito (1 of 4): (Feel free to use the smaller sized tortillas and only fill with 2 slices of egg bake for ½ the macros)
Calories: ~459 kcal
Carbs: ~23.8g
Fiber: ~13.4g
Protein: ~53.7g
Fat: ~26.5g
INGREDIENTS:
6 large eggs
12 tbsp egg whites
1 cup lowfat cottage cheese
½ tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
Salt and Pepper
3/4 lb ground grass-fed bison (I usually cook the whole pound and save ¼ of it for protein later in week)
1/2 red onion, chopped
1/2 red bell pepper, chopped
½ cup lite shredded Mexican cheese
4 Burrito sized Mission Low carb tortillas
DIRECTIONS:
1. Preheat oven to 350. Grease a 9x12 pan with olive oil spray. Cover with parchment paper so its hanging over edges. Spray olive oil on top of parchment paper. (This is important so there is nothing that sticks and you can just pop it out with parchment paper)
2. Saute bison in a skillet over medium high heat until browned.
3. In a small blender, add eggs, egg whites, cottage cheese, and spices. Pulse until just blended. Don’t over blend.
4. Pour egg mixture into greased pan. Sprinkle onions, peppers, bison, and cheese over the top of eggs.
5. Bake at 350 for 30 min or until the eggs have set and no longer jiggle. Watch closely- mine have taken anywhere from 25-40 min depending on my toppings etc.
6. Let cool and cut into 8 equal squares. Then cut again into 16 rectangle sticks.
7. Lay out burrito sized tortillas. Top with 4 stick slices. Wrap up tightly in parchment paper and plastic wrap. Store for week!
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