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In recent years, healthy meal prepping has transcended from a niche trend into a mainstream practice for those seeking to maintain a balanced diet while juggling busy schedules. As people become more conscious about their food choices, breakfast has emerged as a focal point for nutritious meal planning. Among the myriad of options available, breakfast burritos stand out for their versatility and nutritional prowess. These handheld delights can be customized with a variety of ingredients to cater to different tastes and dietary needs, making them an ideal choice for anyone looking to kickstart their day on a healthy note.

Macro-Friendly, High Protein Sheet Pan Breakfast Burritos

Start your mornings right with these Macro-Friendly, High Protein Sheet Pan Breakfast Burritos! Filled with a delightful mix of eggs, egg whites, black beans, colorful peppers, onions, spinach, and lean turkey sausage, these burritos are both nutritious and tasty. Bake them in one go and enjoy meal prep at its finest. Perfect for busy mornings, they store well in the fridge or freezer. Serve with your favorite salsa for an extra kick!
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Ingredients
  

8 large eggs

1 cup egg whites

1 cup cooked black beans, drained and rinsed

1 cup diced bell peppers (mix of red, green, and yellow)

1 cup diced onions

1 cup spinach, chopped

1 cup cooked lean turkey sausage, crumbled (or your choice of protein)

1 cup shredded low-fat cheese (cheddar or a Mexican blend)

8 whole-grain or low-carb tortillas

1 tsp cumin

1 tsp paprika

Salt and pepper, to taste

Olive oil spray or 1 tablespoon olive oil

Fresh cilantro, chopped (for garnish, optional)

Salsa or hot sauce (for serving, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a large sheet pan (about 18x13 inches) with parchment paper for easy cleanup.

    Prepare the Egg Mixture: In a large mixing bowl, whisk together the whole eggs, egg whites, cumin, paprika, salt, and pepper until well combined.

      Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onions and bell peppers; sauté for about 3-4 minutes until they start to soften. Add the spinach and cook for an additional 2 minutes until wilted. Stir in the cooked black beans and turkey sausage, and heat through for another 2 minutes.

        Combine Ingredients: Spread the vegetable and sausage mixture evenly across the sheet pan. Pour the egg mixture over the top, ensuring even coverage. Sprinkle shredded cheese evenly on top.

          Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the eggs are set and firm to the touch.

            Assemble Burritos: Remove the sheet pan from the oven and allow it to cool for a few minutes. Using a sharp knife, cut the egg and veggie mixture into 8 equal rectangles. Take a tortilla, place a piece of egg filling in the center, and roll it up tightly. Repeat with the remaining tortillas and filling.

              Store or Serve: Enjoy immediately, or wrap burritos in foil or plastic wrap if meal-prepping. They can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

                Serve: Heat in the microwave for about 1-2 minutes if stored in the fridge, or 2-3 minutes if frozen. Serve with salsa or hot sauce and garnish with fresh cilantro if desired.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8 burritos