High Protein Loaded Breakfast Burritos
Description
These Healthy High Protein Burritos are packed with 59g of protein each, making them perfect for meal prep! Filled with seasoned extra lean beef, fluffy scrambled eggs, and a touch of spicy sriracha mayo, each burrito provides a balanced and satisfying meal. Great for busy days when you need a quick and nutritious option!
Ingredients
- 1 KG Diced Potatoes Carisma Potatoes
- 1 Tsp Olive Oil
- 1 Tsp Salt
- 1 Tsp Italian Herbs Seasoning
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Chilli Powder
- 1.5 Tsp Smoked Paprika
- 1 Diced Onion
- 1.5 KG Extra Lean Beef Mince
- 100 ml Worcestershire Sauce
- 80 g Tomato Paste Leggo’s Garlic & Herb Tomato Paste
- 4 Diced Garlic Cloves
- 15 Eggs optional - add 300 g of egg whites for extra protein
- 100 g Blended Cottage Cheese optional - helps the eggs stay fluffy & adds extra protein
- 10 Large Tortillas Simsons Pantry Large Low Carb Protein Wraps
- 25 g Sriracha Mayonnaise per burrito - Flying Goose Sriracha Mayonnaise or mix 250 g of light mayonnaise with 10 g of sriracha & evenly distribute across 10 burritos
Instructions
Prepare Potatoes:
- Preheat your oven or air fryer.
- Crispy breakfast potatoes in 10 minutes? That’s what this compact air fryer does — no waiting around.
- Toss diced potatoes with olive oil, salt, Italian herbs seasoning, onion powder, garlic powder, chili powder, and smoked paprika.
- Too much oil = soggy potatoes. This spray bottle mists evenly so every bite crisps up.
- Spread evenly on a baking tray or in the air fryer basket. Cook until golden and crispy (approximately 20-25 minutes).
Cook Beef:
- In a large skillet, cook the diced onion over medium heat until translucent.
- Add the extra lean beef mince, Worcestershire sauce, and the same seasonings used for the potatoes.
- Burnt patches on beef? It’s usually the pan — this skillet gives even browning without sticking.
- Cook until the beef is browned and fully cooked, breaking it up with a spoon as it cooks.
Prepare Eggs:
- In a large bowl, whisk together the eggs, optional egg whites, and optional blended cottage cheese.
- Pour the egg mixture into a hot, lightly oiled skillet. Cook, stirring occasionally, until eggs are scrambled and cooked through.
- Wrong spatula scratches pans & ruins eggs — this silicone set is gentle but sturdy.
Assemble Burritos:
- Warm the tortillas on a pan over low heat for 30 seconds on each side to make them pliable.
- Cold tortillas crack when you fold — a warmer like this keeps them soft and rollable.
- Spread 2 tablespoons of sriracha mayonnaise across each tortilla.
- Layer the cooked potatoes, beef mixture, scrambled eggs, and any additional fillings of your choice.
- Roll up each tortilla tightly, folding in the sides as you go to secure the filling.
Store and Reheat:
- Wrap each burrito in foil or plastic wrap and freeze.
- To reheat: unwrap the burrito, wrap it in a slightly damp paper towel, and microwave for around 2 minutes. Then, air fry at 190°C (375°F) for 5-8 minutes until heated through and crispy.
- That same air fryer I mentioned? It makes freezer burritos taste fresh — crispy outside, hot inside.
Notes
- Tip: Add egg whites and blended cottage cheese to the eggs for an even higher protein content and fluffier texture.
- For extra flavor, try adding a splash of hot sauce or a sprinkle of cheese before rolling the burritos.
- These burritos can be stored in the freezer for up to 3 months; just follow the reheating instructions for the perfect texture every time.
- Substitute Carisma potatoes with russet, sweet potatoes, or any variety you prefer for a different flavor and texture.