Beef and Cheesy Egg Breakfast Burritos

Ingredients

• 12 pieces Large eggs (room temperature)
• 100 g Cheddar cheese (grated, optional)
• 750 g 90% lean ground beef (can be frozen, thaw before use)
• 1 pinch Salt
• 1 pinch Black pepper (cracked or ground)
• 2 tsp Smoked paprika
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1 tsp Ground cumin
• 1 can (14 oz) Canned diced tomatoes (no added salt)
• 2 tbsp Water (splash to prevent sticking)
• 1 tbsp (14 g) Unsalted butter (or oil for lower calories)
• 6 pieces Low‑carb tortillas (8‑inch size, flexible)
• to taste Optional hot sauce (not included in macros)

Instructions

1. Whisk the eggs

   Crack 12 eggs into a mixing bowl, discard any shells, and whisk with a fork or whisk until smooth.

   Time: PT2M

2. Grate the cheese

   Grate 100 g cheddar cheese using the larger side of a box grater; set aside.

   Time: PT2M

3. Measure spices & tomatoes

   Measure smoked paprika, onion powder, garlic powder, oregano, thyme, cumin (each 1 tsp except paprika 2 tsp) and open one 14‑oz can of diced tomatoes.

   Time: PT2M

4. Cook the beef

   Heat a large skillet over medium‑high heat, add a light spray of oil, then add 750 g ground beef. Break it up, season with a pinch of salt and cracked black pepper, and cook 5–6 minutes until no longer pink, draining excess fat if needed.

   Time: PT8M

   Temperature: medium‑high heat

5. Add sauce ingredients

   Stir in the measured spices, the canned diced tomatoes, and a splash (2 tbsp) of water. Cook, stirring, for 2–2½ minutes until the spices release aroma and the sauce reduces slightly.

   Time: PT3M

   Temperature: medium heat

6. Transfer beef mixture

   Remove the skillet from heat and transfer the beef‑tomato mixture to a bowl; set aside.

   Time: PT1M

7. Scramble the eggs

   Return the same skillet to medium‑high heat, add 1 tbsp (14 g) unsalted butter, let melt, then pour in the whisked eggs. Let sit briefly, then gently fold with a spatula for 2–3 minutes to form soft curds; do not over‑cook.

   Time: PT3M

   Temperature: medium‑high heat

8. Season and melt cheese

   Season the eggs with salt and white/black pepper to taste, then sprinkle the grated cheddar over the hot eggs. Turn off the heat and let residual heat melt the cheese, stirring just until combined.

   Time: PT1M

9. Assemble burritos

   Lay a low‑carb tortilla flat, place ~125 g of the beef mixture and ~120 g of the cheesy scrambled eggs side by side, add optional hot sauce and a pinch of pepper, then fold the sides and roll tightly, sealing the seam at the bottom.

   Time: PT2M

10. Crisp the burritos (optional)

    Arrange the rolled burritos seam‑side down on a parchment‑lined baking tray, lightly spray with oil or brush with butter, and bake in a pre‑heated oven at 200°C (390°F) for 15 minutes until the tops are golden and crisp.

    Time: PT15M

    Temperature: 200°C

11. Cool and store

    Allow burritos to cool 2 minutes, then wrap each tightly in foil or place in zip‑lock bags. Store in the refrigerator up to 3 days or freeze for up to 3 months.

    Time: PT2M

Nutrition Facts

Calories

600

Protein

53 g

Carbohydrates

30 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Large eggs: Egg whites, Plant‑based egg replacer
• Instead of Cheddar cheese: Mozzarella, Pepper jack
• Instead of 90% lean ground beef: Ground turkey, Ground chicken, Ground pork
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black pepper: White pepper
• Instead of Smoked paprika: Regular paprika with a dash of liquid smoke
• Instead of Onion powder: Finely minced fresh onion
• Instead of Garlic powder: Fresh minced garlic
• Instead of Dried oregano: Fresh oregano
• Instead of Dried thyme: Fresh thyme
• Instead of Ground cumin: Coriander
• Instead of Canned diced tomatoes: Fresh diced tomatoes, Tomato sauce
• Instead of Unsalted butter: Olive oil, Canola oil
• Instead of Low‑carb tortillas: Whole‑wheat tortillas, Gluten‑free wraps
• Instead of Optional hot sauce: Salsa, Chili oil

Equipment Needed

• Mixing bowl
• Whisk or fork
• Box grater
• Large skillet or frying pan
• Spatula
• Measuring spoons
• Can opener
• Baking tray
• Parchment paper
• Spray oil or butter brush (optional)
• Oven
• Foil or zip‑lock bags for storage (optional)

Critical Steps — Do Not Skip

• Cook the beef until fully browned with no pink remaining
• Do not over‑cook the scrambled eggs; they should remain soft and will finish cooking with residual heat
• Melt the cheese using residual heat to avoid greasy texture
• Seal the burrito seam at the bottom to prevent bursting during baking
• Bake long enough for a golden, crunchy exterior

Chef Tips from the Video

• Use a splash of water with the tomatoes to deglaze the pan and lift browned bits
• For extra flavor, add a handful of chopped fresh cilantro to the beef mixture before assembling
• If you like extra heat, mix a pinch of cayenne with the smoked paprika

Troubleshooting

Storage

Refrigerator: Up to 3 days in airtight container or foil

Freezer: Up to 3 months in freezer‑safe zip‑lock bags

Room temperature: Not recommended; burritos contain perishable meat and eggs

Make-Ahead Tips

• Prepare the beef mixture and scrambled eggs up to step 8, then assemble and freeze the burritos
• Reheat frozen burritos directly in the oven or air fryer for a crispy finish