High Protein Grilled Cheese Breakfast Burritos

Ingredients

• Brown Onion1 diced
• Extra Lean Beef Mince1.5 kg
• Salt2 tsp
• Onion Powder1 tsp
• Garlic Powder1 tsp
• Sage1 tsp
• Thyme1 tsp
• Smoked Paprika2 tsp
• Garlic Cloves4 diced
• Worcestershire Sauce100 ml
• Tomato Paste/Marinara350 g
• Eggs14
• Egg Whites200 g
• Light Butter25 g
• Large Tortillas10
• Sriracha Mayonnaiseto taste (optional)
• Chivesto taste (optional)
• Low Fat Cheese250 g (25g per burrito)

Method

1. 1

   To a pan on medium heat, cook 1 diced brown onion until softened.

2. 2

   Add 1.5 kg extra lean beef mince to the pan. Season with 1 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp sage, 1 tsp thyme, and 2 tsp smoked paprika. Mix well and cook until the beef is browned.

3. 3

   Once the beef is fully cooked, add 4 diced garlic cloves and 100ml Worcestershire sauce. Continue to cook until the sauce has reduced.

4. 4

   Stir in 350g tomato paste or marinara sauce, mix thoroughly, and set the beef mixture aside.

5. 5

   In a bowl, combine 14 eggs, 200g egg whites, and 1 tsp salt. Mix well.

6. 6

   On a separate pan, melt 25g light butter on low-medium heat.

7. 7

   Pour the egg mixture into the pan and cook, constantly stirring and folding gently until the eggs are nice and fluffy. Set aside.

8. 8

   Take one warm tortilla. Evenly distribute a portion of the cooked beef mince and scrambled eggs onto the center of the tortilla.

9. 9

   (Optional) Drizzle with Sriracha mayonnaise and sprinkle with chives.

10. 10

    Roll the tortilla tightly into a burrito, folding in the sides as you roll. Repeat this process for the remaining 9 burritos.

11. 11

    Place 25g of low-fat cheese onto a pan on low heat.

12. 12

    Place a rolled burrito on top of the melting cheese and cook for 2-4 minutes until the cheese is golden brown and crispy, effectively sealing the burrito. Repeat for all burritos.

13. 13

    Once cooked, wrap the burritos individually in foil. Store them in the fridge for immediate consumption or in the freezer for longer storage. Reheat when ready to eat.

Prep 30 min · Cook 1 h