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Protein plays a crucial role in our overall health and well-being. As one of the three macronutrients essential for our bodies—alongside carbohydrates and fats—protein is vital for growth, repair, and maintenance of tissues. It also plays a significant role in the production of enzymes and hormones, which are necessary for various bodily functions.

Macro-Friendly, High Protein Sheet Pan Breakfast Burritos

Kickstart your morning with these delicious High Protein Sheet Pan Breakfast Burritos! Packed with 8 large eggs, turkey sausage, and colorful veggies, these burritos are nutritious and satisfying. Bake the filling all at once, then wrap it in whole wheat tortillas for a quick breakfast option. Perfect for meal prep or a hearty family breakfast, serve with salsa or hot sauce for an extra kick. Easy to make and even easier to enjoy!
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Ingredients
  

8 large eggs

1 cup egg whites

1 cup cooked and crumbled turkey sausage or lean ground turkey

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, diced

1 cup black beans, rinsed and drained

1 cup shredded low-fat cheese (cheddar or pepper jack)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

8 whole wheat tortillas (burrito-sized)

Fresh cilantro, chopped (for garnish)

Salsa or hot sauce (optional, for serving)

Instructions
 

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, combine the whole eggs and egg whites. Whisk until well blended, then season with cumin, smoked paprika, salt, and pepper.

      In a skillet over medium heat, sauté the diced red and green bell peppers and red onion until they are soft and slightly caramelized, about 5-7 minutes. Add the cooked turkey sausage and black beans, stirring to combine and heat through.

        Pour the egg mixture into the skillet with the veggies and sausage. Cook, stirring gently, until the eggs are just set but still slightly runny (they will continue cooking in the oven). Stir in half of the shredded cheese.

          Spread the scrambled egg mixture evenly across the prepared sheet pan, creating a rectangle that’s large enough to fit the tortillas. Bake in the preheated oven for about 10-12 minutes, or until the eggs are cooked through and set.

            Remove the sheet pan from the oven and allow it to cool for a few minutes. The egg mixture should be firm enough to slice into squares. Cut into 8 equal squares.

              Warm the tortillas briefly in a microwave to make them pliable.

                To assemble the burritos, place one piece of the egg mixture onto a tortilla, then sprinkle with the remaining cheese and a bit of cilantro. Fold in the sides and roll tightly.

                  Place the burritos seam-side down on the sheet pan. If desired, bake the burritos for an additional 5-7 minutes until they’re heated through and crispy on the outside.

                    Serve warm with salsa or hot sauce on the side, garnished with extra cilantro.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8