High Protein Breakfast Burritos for Meal Prep

Steps

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1. 1
   Prepare the potatoes: slice them in half lengthways, then quarter them, and finally dice into bite-sized pieces of uniform size.
   ▶ ≈0:19
2. 2
   Place diced potatoes in a bowl, season with salt, pepper, and about 1 tsp of olive spray oil, then toss to coat.
   ▶ ≈0:39
3. 3
   Place potatoes in an air fryer basket and cook at 200°C (400°F) for 18–22 minutes until soft, golden, and with crispy edges.
   ▶ ≈0:58
4. 4
   Grate the cheese using the larger side of a box grater, or use pre-shredded cheese if preferred.
   ▶ ≈1:10
5. 5
   Mix whole eggs, egg whites, and milk together until fully combined, ensuring yolks are well broken up. Hold off on seasoning for now—season during cooking.
   ▶ ≈1:29
6. 6
   Heat a pan over medium-high heat, add a light spray of olive oil, then add the beef mince. Season with salt, pepper, smoked paprika, onion powder, and garlic powder. Let it sit for a couple of minutes to form a crust without stirring.
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7. 7
   Begin stirring the beef to mix in the spices, then continue cooking for about 6–7 minutes until the meat is no longer pink and most liquid has evaporated.
   ▶ ≈2:19
8. 8
   Remove the cooked beef from the pan. Place the empty pan back over medium-high heat, keeping the residual fat or adding a touch more spray oil, then pour in the egg mixture.
   ▶ ≈2:38
9. 9
   Cook the eggs by occasionally mixing from the sides every few seconds to form larger curds. Cook for about 2 minutes until soft and fluffy with a slightly runny center.
   ▶ ≈3:01
10. 10
    Spread the grated cheese evenly over the eggs, add all the cooked beef, and the roasted potatoes (if you've timed everything). Turn off heat and fold everything together using residual warmth.
    ▶ ≈3:20
11. 11
    Check seasoning and adjust if needed. Add any optional sauces like chili sauce or barbecue sauce at this point if desired.
    ▶ ≈3:46
12. 12
    Divide the filling into five equal portions. Place one portion of filling onto each wrap, optionally adding a small amount of sauce.
    ▶ ≈4:00
13. 13
    Fold in the sides of the wrap and roll from the bottom upward, ensuring the filling is wrapped tightly and nothing protrudes.
    ▶ ≈4:19
14. 14
    Place the rolled wraps seam-side down to prevent unraveling. You can toast them now or later during reheating. Wrap in foil, food-safe paper, or zip-lock bags for storage.
    ▶ ≈4:32
15. 15
    Store in the refrigerator for up to 4 days or in the freezer for up to 4 months. Thaw frozen wraps overnight in the fridge before reheating. Microwave for 10–20 seconds to take the chill off, then pan-toast the outside until hot throughout.
    ▶ ≈4:50