Sheet Pan Breakfast Burritos

Add diced red bell pepper, orange bell pepper, yellow onion, and yellow potatoes to a sheet pan.

Season the vegetables with salt, pepper, and olive oil, then mix to combine.

Roast in the oven at 450°F (232°C) for 30-40 minutes, or until the vegetables are softened and browned.

Remove the pan from the oven and add lean ground beef or turkey over the top of the roasted vegetables.

Sprinkle your preferred breakfast sausage seasoning blend over the meat.

Return the pan to the oven and bake for about 5 minutes until the meat is browned.

In a blender, combine egg whites, whole eggs, cottage cheese, and corn starch. Blend until smooth. Pour this mixture evenly over the meat and vegetables.

Top with shredded cheddar cheese.

Bake at 400°F (204°C) for 25-30 minutes, until the eggs are firm and the edges are crisp.

Let the baked mixture cool for about 10 minutes, then slice it into 10 equally sized rectangles.

Prepare the high protein cream sauce by mixing fat-free Greek yogurt, your choice of hot sauce, garlic, salt, and pepper.

Place one rectangle of the egg bake onto a burrito-sized tortilla, add a spoonful of the cream sauce, garnish with cilantro, and roll tightly.

Wrap each burrito individually in parchment paper and store them in the freezer for a quick breakfast.

To reheat a frozen burrito, microwave it in the parchment paper for 3-4 minutes, flipping it halfway through.

For an optional crispy tortilla, place the reheated burrito on a pan over medium-high heat for 1-2 minutes per side.