Blueberry Smoothie
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Sheet Pan Breakfast Burrito
Breakfast
A clever sheet-pan trick for making a bulk burrito filling that's easy to modify for the whole family. Your weekday mornings will thank you.
Servings: about 15
Time: 1 hour
Ingredients
- 10-20 Flour tortillas (depending on size)
- 8 oz shredded Mexican-blend cheese
- 1 lb chorizo or other sausage
- 1 small can diced green chiles
Filling
- 2 poblano or bell peppers, diced
- 1 large onion, diced
- 2-3 gold potatoes, diced
- paprika
- large drizzle of olive oil
- Salt and pepper, to taste
Egg Blend
- 16 oz carton egg whites
- 3 large eggs
- 1 cup cottage cheese
- 1 tbsp corn starch
Crema (optional)
- 2 cups plain greek yogurt
- 2 tbsp preferred hot sauce
- Garlic, salt, and pepper to taste
Process
-
Cook sausage on the stove over medium heat until crumbly and browned.
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Dice vegetables for the filling and place on a large sheet pan with a generous drizzle of olive oil, paprika, and salt and pepper. Place in oven and roast at 450 until softened and browned (about 30 minutes).
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Meanwhile, blend egg mixture in a food processor or blender until smooth.
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Carefully remove sheet pan from the oven, and add the crumbled sausage and diced green chiles. Pour egg mixture over everything. Add shredded cheese. Place back in the oven until middle is firm and edges are crisp.
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Prepare crema (if using) by mixing all ingredients in a bowl.
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Let everything cool for about 10 minutes, then slice into equally sized rectangles. Add to your tortilla with any sauces or garnishes you like.
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If freezing, roll burritos in freezer paper or place sheets of parchment paper in between layers in a container.
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Variation ideas:
If you like spice, add a few jalapeños to the roasted veggies.
Add avocado when serving.
For a vegetarian option, swap the chorizo for black beans, sweet potatoes, or both.
Show us what you made!
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