Sheet Pan Breakfast Burritos (High-Protein Meal Prep)

Ingredients

• 1 cup Red bell pepper (diced)
• 1 cup Yellow onion (diced)
• 2 cups Yellow potatoes (diced, about 2 medium potatoes)
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper (freshly ground)
• 1 lb Ground turkey (93% lean) (can substitute ground chicken or lean beef)
• 1 tsp Chili powder
• 0.5 tsp Ground cumin
• 4 each Large eggs
• 0.5 cup Egg whites (about 4 large egg whites)
• 0.5 cup Low‑fat cottage cheese
• 1 cup Sharp cheddar cheese, shredded
• 10 each Large flour tortillas (10‑inch) (burrito size)
• 0.5 cup Salsa or your favorite sauce
• 2 tbsp Fresh cilantro (chopped)
• 10 sheets Parchment paper (for wrapping each burrito)

Instructions

1. Dice vegetables

   Dice the red bell pepper, yellow onion, and yellow potatoes into uniform ½‑inch cubes so they cook evenly.

   Time: PT15M

2. Season and spread veggies

   Place the diced vegetables on the sheet pan, drizzle with olive oil, sprinkle salt and pepper, and toss to coat evenly.

   Time: PT5M

3. Roast vegetables

   Roast the seasoned vegetables in a pre‑heated oven at 400°F for 20 minutes, stirring once halfway through.

   Time: PT20M

   Temperature: 400°F

4. Add ground turkey

   Remove the pan, sprinkle the ground turkey over the roasted veggies, then season with chili powder, cumin, a pinch of salt and pepper.

   Time: PT5M

5. Cook turkey

   Return the pan to the oven and bake for 10 minutes, or until the turkey is browned and reaches an internal temperature of 165°F.

   Time: PT10M

   Temperature: 400°F

6. Prepare egg mixture

   While the meat finishes cooking, whisk together the 4 whole eggs, egg whites, cottage cheese, and a pinch of salt until smooth.

   Time: PT5M

7. Add egg mixture and cheese

   Pour the egg‑cottage cheese mixture evenly over the meat‑veggie layer, then sprinkle shredded cheddar on top.

   Time: PT2M

8. Bake until set

   Place the pan back in the oven and bake for 6 minutes, or until the eggs are fully set and the cheese is melted.

   Time: PT6M

   Temperature: 400°F

9. Cool slightly

   Remove the pan from the oven and let the mixture rest for 5 minutes so it firms up for slicing.

   Time: PT5M

10. Slice into portions

    Using a sharp knife, cut the cooked sheet into 10 equal rectangles (approximately 4‑5 inches wide).

    Time: PT5M

11. Assemble burritos

    Lay a tortilla flat, place one rectangle in the center, add 1 tbsp salsa and a sprinkle of chopped cilantro, then roll tightly, folding in the sides.

    Time: PT10M

12. Wrap and freeze

    Wrap each burrito in a sheet of parchment paper, place all wrapped burritos in a freezer‑safe zip‑top bag, and label with date.

    Time: PT5M

13. Reheat (morning)

    Microwave a frozen burrito (still wrapped) on high for 3‑4 minutes, or until heated through. Let stand 30 seconds before unwrapping.

    Time: PT4M

Nutrition Facts

Calories

350

Protein

33 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Red bell pepper: any color bell pepper
• Instead of Yellow onion: white onion
• Instead of Yellow potatoes: sweet potatoes, red potatoes
• Instead of Olive oil: avocado oil, vegetable oil
• Instead of Salt: sea salt, kosher salt
• Instead of Black pepper: white pepper
• Instead of Ground turkey (93% lean): ground chicken, lean ground beef
• Instead of Chili powder: taco seasoning
• Instead of Ground cumin: smoked paprika
• Instead of Large eggs: extra egg whites
• Instead of Egg whites: liquid egg whites
• Instead of Low‑fat cottage cheese: ricotta cheese
• Instead of Sharp cheddar cheese, shredded: Monterey Jack, Mexican blend cheese
• Instead of Large flour tortillas (10‑inch): low‑carb tortillas, corn tortillas (gluten‑free)
• Instead of Salsa or your favorite sauce: pico de gallo, hot sauce
• Instead of Fresh cilantro: fresh parsley
• Instead of Parchment paper: aluminum foil, freezer bag

Equipment Needed

• Sheet pan (half‑sheet size)
• Oven
• Mixing bowl
• Whisk or fork
• Chef's knife
• Cutting board
• Spatula
• Measuring spoons/cups
• Parchment paper or foil
• Microwave (for reheating) (optional)

Critical Steps — Do Not Skip

• Roast the potatoes until fork‑tender (Step 3).
• Cook the ground turkey to an internal temperature of 165°F (Step 5).
• Ensure the egg mixture is fully set but not over‑cooked (Step 8).

Chef Tips from the Video

• Add a pinch of smoked paprika to the turkey for extra depth.
• Swap the cheddar for pepper jack if you like a little heat.
• For extra fluffiness, whisk the egg mixture until it’s slightly frothy.

Troubleshooting

Storage

Refrigerator: Can keep assembled, unwrapped burritos for up to 3 days.

Freezer: Best stored frozen; use within 2 months for optimal texture.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Dice all vegetables the night before and store in an airtight container.
• Pre‑cook the turkey and keep it refrigerated; add to the pan just before the final bake.
• Freeze assembled burritos individually wrapped for quick grab‑and‑go meals.