High-Protein Sheet Pan Breakfast Burritos

Directions

1. Step 1

   Preheat the oven to 400°F (200°C).

2. Step 2

   Chop the Yukon Gold potatoes, bell peppers, and yellow onion, and spread them on a sheet pan.

3. Step 3

   Drizzle the veggies with olive oil and season with salt, paprika, chili powder, garlic powder, and pepper.

4. Step 4

   Roast the vegetables in the oven for 15 minutes.

5. Step 5

   Add the ground Italian sausage to the sheet pan and roast for an additional 15 minutes.

6. Step 6

   In a bowl, whisk together the egg whites, chicken breast, salt, pepper, garlic powder, and Greek yogurt.

7. Step 7

   Pour the egg mixture over the roasted vegetables and sausage, and cook in the oven for another 15 minutes.

8. Step 8

   Once cooked, slice the mixture into 12 sections to form the filling for the burritos.

9. Step 9

   On a tortilla, add heated refried beans, shredded cheese, and a section of the egg and veggie mixture, then top with chipotle sauce.

10. Step 10

    Brown each burrito on a skillet, then wrap them up. Allow to cool before storing.

11. Step 11

    These burritos can be frozen and reheated in the microwave for 2-3 minutes when ready to eat.