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In today’s fast-paced world, finding a nutritious meal that fits into a busy schedule can be quite challenging. With morning routines often filled with chaos, many of us skip breakfast or resort to convenience foods that may not align with our health goals. Enter the Macro-Friendly, High Protein Sheet Pan Breakfast Burritos. This delightful recipe not only packs a protein punch but also incorporates wholesome ingredients that contribute to a balanced diet. Whether you are meal prepping for the week or looking to enjoy a delicious breakfast with family, this recipe will satisfy your cravings while keeping your nutritional goals in check.

Macro-Friendly, High Protein Sheet Pan Breakfast Burritos

Kickstart your day with these delicious macro-friendly, high-protein sheet pan breakfast burritos! Packed with egg whites, turkey sausage, black beans, and colorful veggies, they're a nutritious way to fuel your morning. Simply bake, assemble in whole wheat tortillas, and enjoy. Perfect for meal prep, these burritos are not just tasty but also customizable with your favorite toppings like salsa and avocado. Quick to make and even easier to love!
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Ingredients
  

8 large egg whites

4 whole large eggs

1 cup cooked black beans, rinsed and drained

1 cup cooked and crumbled turkey sausage (or plant-based sausage)

1 cup diced bell peppers (mixed colors)

1/2 cup diced onion

1 cup fresh spinach, roughly chopped

1 teaspoon taco seasoning

Salt and pepper to taste

6 whole wheat tortillas (burrito size)

1 cup shredded low-fat cheese (cheddar or Mexican blend)

Salsa and avocado for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Egg Mixture: In a large mixing bowl, whisk together the egg whites, whole eggs, taco seasoning, salt, and pepper until well combined.

      Cook the Vegetables: In a large skillet over medium heat, add a splash of cooking spray or a splash of olive oil. Sauté the diced onions and bell peppers until soft, about 5-7 minutes. Add the spinach and cook until just wilted, about 2 minutes. Remove from heat.

        Combine Ingredients: To the egg mixture, add the cooked vegetables, black beans, and turkey sausage. Stir well to combine all ingredients evenly.

          Bake the Egg Mixture: Pour the entire mixture onto the prepared sheet pan, spreading it out evenly. Bake in the preheated oven for 20-25 minutes, or until the eggs are set and lightly golden.

            Assemble the Burritos: Once the egg mixture is out of the oven, allow it to cool for a few minutes. Cut the egg mixture into six rectangles. On each whole wheat tortilla, place a rectangle of the egg mixture and sprinkle a generous amount of shredded cheese on top.

              Wrap the Burritos: Roll each tortilla tightly, folding in the sides as you go to create a burrito. Place seam-side down on the baking sheet.

                Final Bake: If desired, return the burritos to the oven and bake for an additional 10 minutes until the tortillas are crisp and the cheese has melted.

                  Serve: Let the burritos cool slightly before slicing in half. Serve with salsa and avocado if desired, and enjoy your macro-friendly breakfast!

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings