High Protein Breakfast Burritos

Steps

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1. 1
   Crack 10 whole eggs into a bowl. Add two pinches of salt, generously cracked black pepper (about 25 cranks), and 1 teaspoon of cornstarch mixed with a little water to form a slurry. Whisk well and set aside.
   ▶ ≈0:06
2. 2
   In a glass, mix together 40g gochujang, 30g soy sauce, and 20g honey until well combined.
   ▶ ≈1:04
3. 3
   Cut a 100g block of cheddar cheese and grate it yourself using a box grater for better flavor and melting quality compared to pre-shredded cheese.
   ▶ ≈1:24
4. 4
   Heat a pan to medium-high, add 15g oil and 500g ground beef. Let it sear for about 1 minute without breaking it up, then flip and sear for another minute. Break it up with a spatula, season with black pepper and 1 teaspoon garlic powder.
   ▶ ≈2:04
5. 5
   After about 4 minutes total, add the gochujang sauce mixture. Stir for 20 to 30 seconds until all meat is coated and has a brown-reddish color. Transfer to a plate to cool.
   ▶ ≈2:29
6. 6
   Clean the pan, return to stove, and add 15g butter. Once melted, add the egg mixture and scramble slowly for 5 to 6 minutes total, stirring every 30 seconds. Transfer to a plate to cool.
   ▶ ≈2:54
7. 7
   In a blender or food processor, combine 10g fresh basil, 10g fresh mint, 100g Skyr or Greek yogurt, 15g olive oil, a pinch of salt, 10g mustard, and juice from one lime. Blend for about 60 seconds until smooth and bright green. Transfer to a squeeze bottle and refrigerate.
   ▶ ≈3:14
8. 8
   Lay out 8 medium tortillas (or 5 large). Distribute the scrambled eggs, cooked ground beef, and grated cheese evenly across each tortilla. Drizzle with the mint-basil sauce.
   ▶ ≈3:48
9. 9
   Place parchment paper under each tortilla. Fold both sides toward the center, then roll into a burrito shape. Fold in the sides again to fully enclose, then wrap tightly in parchment paper. Repeat for all burritos.
   ▶ ≈4:27
10. 10
    Place wrapped burritos in a meal prep container and refrigerate. To reheat, microwave for 1 minute or use an air fryer at 180°C (350°F) for about 4 minutes.
    ▶ ≈4:40