BREAKFAST BURRITOS

1. Chop your veggies (bell peppers, white onion, yellow potatoes) and spread them on a lined baking sheet. Roast at 400°F for 40–50 minutes, stirring halfway through.
2. In a blender, combine egg whites and cottage cheese until smooth and creamy. This will be your high-protein egg base.
3. Once veggies are roasted, remove the baking sheet from the oven. Add the ground beef right on top of the veggies and return to the oven for approximately 10 minutes until browned.
4. Pour the blended egg mixture evenly over the veggie and meat base. Sprinkle the reduced-fat taco blend cheese on top. Bake at 375°F for 20–25 minutes until the egg mixture is set.
5. Let the cooked mixture cool for 10 minutes before slicing it into 10 equal portions.
6. Take each portion and roll it up in a reduced-calorie burrito wrap.
7. Toast each burrito in a skillet until golden and sealed on all sides to prevent them from exploding when reheated.
8. Store the finished burritos in the fridge for up to 4 days or in the freezer for long-term meal prep.
9. Reheat and enjoy!