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In today’s fast-paced world, meal prepping has become a vital strategy for many individuals looking to maintain healthy eating habits without sacrificing convenience. Meal prepping not only saves time during hectic mornings but also ensures that you have nutritious options readily available, helping to avoid the temptation of unhealthy snacks or last-minute takeout. Among the myriad of meal prep options, breakfast can often be overlooked; however, it is one of the most important meals of the day. This is where the Morning Delight: Macro-Friendly High Protein Sheet Pan Breakfast Burritos come into play.

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, colorful veggies, black beans, and quinoa, they are not only delicious but healthy too. With easy preparation on a sheet pan, you can whip up 8 hearty burritos in just 50 minutes. Perfect for meal prep or family breakfasts, serve with salsa and fresh cilantro for an irresistible morning treat. Enjoy every bite of this tasty, nutritious breakfast!
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Ingredients
  

12 large egg whites

4 whole eggs

1 cup black beans, drained and rinsed

1 cup cooked quinoa

1 cup diced bell peppers (mix of colors)

1 cup diced onion

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

1 tsp garlic powder

1 tsp cumin

1 tsp paprika

Salt and pepper, to taste

8 whole wheat or low-carb tortillas

Fresh cilantro, chopped (for garnish)

Salsa, for serving

Instructions
 

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

    Prepare the Veggies: In a large mixing bowl, combine the diced bell peppers, onion, black beans, and cooked quinoa. Sprinkle with garlic powder, cumin, paprika, salt, and pepper. Toss until the vegetables are evenly coated.

      Whisk Eggs: In another bowl, whisk together the egg whites and whole eggs until well combined. Season with a pinch of salt and pepper.

        Combine Mixtures: Pour the egg mixture over the vegetable and bean mixture in the large mixing bowl. Add half of the shredded cheese and mix well to ensure everything is evenly distributed.

          Spread on Sheet Pan: Pour the combined 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 on top.

            Assemble Burritos: Once cooked, remove the sheet pan from the oven and let it cool for a couple of minutes. Cut the egg-veggie mixture into 8 equal squares. Place each square at the center of a tortilla, top with a bit of the remaining cheese, and roll tightly into a burrito shape.

              Bake Burritos: Place the rolled burritos seam-side down on the sheet pan. You can brush them lightly with a little olive oil for a crispy exterior if desired. Bake for another 10-15 minutes, until the tortillas are golden and crispy.

                Serve: Remove from the oven, garnish with chopped cilantro, and serve with salsa on the side.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 8 burritos