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Breakfast burritos have long been celebrated as a convenient, on-the-go meal option, perfect for those busy mornings when time is of the essence. These delicious wraps offer a satisfying combination of flavors and textures, making them a favorite among breakfast enthusiasts. However, for health-conscious individuals, the challenge lies in crafting breakfast burritos that align with their nutritional goals. This is where the concept of macro-friendly meals comes into play.

Macro-Friendly, High Protein Sheet Pan Breakfast Burritos

Start your mornings right with these Macro-Friendly, High Protein Sheet Pan Breakfast Burritos! Packed with eggs, egg whites, black beans, colorful peppers, turkey sausage, and a sprinkle of cheese, they're not only delicious but also easy to make. Just mix, bake, and roll! Perfect for meal prep, each burrito is a nutritious grab-and-go option. Serve with salsa or hot sauce for an extra kick. Enjoy a wholesome breakfast that fuels your day!
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Ingredients
  

8 large eggs

1 cup egg whites (about 8 egg whites)

1 cup black beans, rinsed and drained

1 cup diced bell peppers (mixed colors)

1 cup diced onions

1 cup cooked lean turkey sausage or chicken sausage, crumbled

1 cup shredded low-fat cheese (cheddar or Monterey Jack)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

6 large whole wheat or low-carb tortillas

Fresh cilantro, chopped (for garnish)

Salsa or hot sauce (optional, for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line a large sheet pan (approximately 18x13 inches) with parchment paper for easy cleanup.

    Sauté Vegetables: In a large skillet over medium heat, add a splash of cooking spray or a little olive oil. Sauté the diced bell peppers and onions until they are softened, about 5-7 minutes. Remove from heat and set aside.

      Mix Egg Base: In a large mixing bowl, whisk together the whole eggs and egg whites. Stir in the cumin, smoked paprika, salt, and pepper until well combined.

        Combine Filling: In the same bowl, gently fold in the sautéed vegetables, black beans, crumbled sausage, and half of the shredded cheese until evenly distributed.

          Spread Mixture: Pour the egg and filling mixture evenly onto the prepared sheet pan, spreading it out evenly.

            Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the egg mixture is fully cooked and has set. Remove from the oven and let it cool for a few minutes.

              Assemble Burritos: Once slightly cooled, cut the egg mixture into rectangles that fit your tortillas. Lay a tortilla flat, add a piece of the egg mixture, sprinkle with a bit of the remaining cheese, and roll it up tightly. Repeat for all tortillas.

                Final Bake (Optional): To get slightly crispy tortillas, place the rolled burritos seam-side down back on the sheet pan. You can sprinkle a little additional cheese on top if desired. Bake for an additional 10 minutes.

                  Serve: Allow burritos to cool for a minute. Garnish with chopped fresh cilantro. Serve with salsa or hot sauce on the side if you like extra flavor.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6