MEAL PREP: BREAKFAST BURRITOS

INGREDIENTS

  • 4 tortillas

  • 4 tbsp of chipotle mayo

  • 6 eggs

  • 1 cup of cottage cheese

  • 2 cups of chopped spinach (optional)

  • 1 small red bell pepper, chopped

  • 1 small green bell pepper, chopped

  • 1 small yellow onion, chopped

  • 10 strips of bacon

  • 1/2 cup of shredded cheddar cheese

  • garlic powder, salt and pepper

DIRECTIONS

  • Start by slicing the bacon down the middle and then across into small 1/2-inch pieces. Cook your bacon until your desired crispiness. Reserve 1 tbsp of the bacon grease in the pan.

  • In the same pan you cooked the bacon, add your onions and cook for 3 minutes. Then add your bell peppers. Season with garlic powder, salt and pepper. Give everything a mix and cook until veggies are tender. About 5-6 minutes or until they start to develop some color. Once they are done set them aside.

  • In a bowl whisk your eggs, cottage cheese, and spinach together. Scramble your eggs until cooked through. Season with salt and pepper.

  • To assemble your burrito, spread your chipotle mayo on the bottom, and top with your eggs, peppers, bacon, and cheese. Roll those babies up.

  • Wrap each burrito in parchment paper and keep them in the freezer.

  • REHEAT INSTRUCTIONS: Take a burrito out the night before and place it in the fridge. In the morning, heat up a pan with a little oil on medium-low heat. Cook the burrito for a few minutes on each side until the tortilla gets cripsy. Cover while you are cooking to really help warm the inside.

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