Freezer Breakfast Burritos (Sheet Pan Method)

Steps

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1. 1
   Wash potatoes and cut into small dice without peeling. Halve vertically and horizontally, then slice into bite-sized pieces. Place on the sheet pan.
   ▶ ≈0:38
2. 2
   Dice onions (approximately 300g or 2-3 medium onions) into small pieces and add to the sheet pan.
   ▶ ≈0:50
3. 3
   Cut two red bell peppers into planks, then into small bite-sized pieces. Add to the sheet pan.
   ▶ ≈0:58
4. 4
   Drizzle with 30g olive oil and a pinch of salt. Mix well. Do not add other seasonings yet; those come later.
   ▶ ≈1:10
5. 5
   Place the sheet pan into a preheated oven at 200°C (400°F) for 30-40 minutes. Stir halfway through to ensure even browning.
   ▶ ≈1:24
6. 6
   Prepare 500g of extra lean ground beef (5% fat). If unavailable, higher-fat ground beef works too, but adjust calorie expectations.
   ▶ ≈1:30
7. 7
   Crack 20 whole eggs into a large bowl, add a pinch of salt, and whisk until smooth. To reduce calories, substitute 10 whole eggs with 500g egg whites. Optional: add 300g Greek yogurt or cottage cheese (blended first) to increase protein content.
   ▶ ≈1:50
8. 8
   Once vegetables are done, add the ground beef on top and break it up with a spatula to avoid large chunks.
   ▶ ≈2:30
9. 9
   Season with salt, black pepper, 2 tsp smoked paprika, 2 tsp garlic powder, and 2 tsp cayenne pepper. Mix thoroughly and return to the oven for 10 minutes.
   ▶ ≈2:45
10. 10
    Pour in the whisked eggs and stir gently. Carefully holding the sheet pan with both hands, slowly place it back into the oven for another 10 minutes. Be cautious—the pan and contents are hot and heavy.
    ▶ ≈2:55
11. 11
    Prepare two large plates before removing the pan from the oven. The eggs should be beautifully cooked.
    ▶ ≈3:14
12. 12
    Divide the egg mixture into 10 equal portions by cutting horizontally through the center, then using a measuring guide to cut into 10 pieces approximately 8cm wide.
    ▶ ≈3:20
13. 13
    Place the egg portions on the prepared plates to cool for 15-20 minutes. Wait for the steam to dissipate before rolling—otherwise steam will make the tortillas soggy in the fridge.
    ▶ ≈3:40
14. 14
    Place one egg portion on a tortilla, add 15g cheddar cheese, and roll into a burrito. Large tortillas allow you to tuck in the sides for a proper burrito shape; medium tortillas remain more wrap-like. Both work—the difference is tortilla-to-filling ratio.
    ▶ ≈3:53
15. 15
    Wrap each burrito first in parchment paper, then in aluminum foil. The parchment is convenient for reheating, and the foil prevents the fridge from smelling like egg.
    ▶ ≈4:25
16. 16
    Freeze for up to 3 months. Prefer keeping 2-3 burritos in the fridge to thaw overnight. In the morning, remove foil and microwave on high for 1 minute. Alternatively, reheat directly from frozen at 50% power for 5 minutes.
    ▶ ≈4:38
17. 17
    (Optional) Make sauce: blend 300g Greek yogurt, 15g olive oil, juice of one lime, fresh herbs (cilantro, mint, or basil), a pinch of salt, and 1/4 tsp garlic powder for 60-90 seconds on high.
    ▶ ≈4:57
18. 18
    Pour sauce into squeeze bottles and refrigerate for up to two weeks. When ready to eat, squeeze some into a small bowl and use as a dip for your burrito.
    ▶ ≈5:11