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Breakfast burritos have become a staple in the meal prep community and among health-conscious eaters alike. Their versatility, ease of preparation, and ability to pack a nutritious punch into every bite make them a perfect choice for busy mornings. As more people recognize the importance of starting their day with a balanced meal, the demand for macro-friendly, high-protein options has surged. This recipe for Macro-Friendly, High Protein Sheet Pan Breakfast Burritos not only caters to this growing trend but also ensures that you enjoy a delicious breakfast without compromising your dietary goals.

Macro-Friendly, High Protein Sheet Pan Breakfast Burritos

Start your day right with these Macro-Friendly High Protein Sheet Pan Breakfast Burritos! Packed with egg whites, black beans, colorful bell peppers, and quinoa, they are a deliciously nutritious option for meal prep. Simply bake the filling, assemble in whole wheat tortillas, and enjoy for breakfast all week long. Perfect for busy mornings, just grab and go! Top with salsa and avocado for added flavor. Easy to make and full of goodness!
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Ingredients
  

8 large egg whites

4 large eggs

1 cup black beans, rinsed and drained

1 cup diced bell peppers (red, green, or yellow)

1 cup diced onions

1 cup cooked quinoa (or brown rice)

1 cup reduced-fat shredded cheese (cheddar or pepper jack)

1 tsp cumin

1 tsp smoked paprika

Salt and pepper to taste

8 whole wheat tortillas (burrito-sized)

Salsa, for serving (optional)

Avocado slices, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    Prepare the Egg Mixture: In a large mixing bowl, combine the egg whites and whole eggs. Whisk until blended. Season with cumin, smoked paprika, salt, and pepper.

      Sauté Vegetables: In a skillet over medium heat, sauté the diced bell peppers and onions until they are softened, about 5-7 minutes. Add black beans and cook for another 2 minutes. Remove from heat and let cool slightly.

        Combine Ingredients: Add the sautéed vegetable and black bean mixture to the egg mixture. Then, gently fold in the cooked quinoa (or rice) and half of the shredded cheese.

          Bake the Egg Mixture: Pour the mixture evenly onto the prepared sheet pan, spreading it out to an even layer. Bake in the preheated oven for about 15-20 minutes, or until the eggs are set and lightly golden.

            Assemble Burritos: Remove the pan from the oven and let the egg mixture cool slightly. Once cooled, cut the mixture into 8 equal squares. Place one square into the center of each whole wheat tortilla. Top with the remaining cheese and desired salsa.

              Wrap and Roll: Fold in the sides of the tortilla, then roll it up from the bottom to the top to enclose the filling tightly.

                Optional Toasting: For extra crispiness, return the rolled burritos to the skillet and toast on medium heat for 2-3 minutes per side, until golden and slightly crispy.

                  Serve: Serve warm, garnished with avocado slices and additional salsa if desired.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 8