High Protein Grilled Cheese Breakfast Burritos

Name: High Protein Grilled Cheese Breakfast Burritos
Cook time: 35 min
Total time: 35 min
Ingredients: 0.1 Brown Onion, diced; 0.1 kg Extra Lean Beef Mince; 0.1 tsp Salt; 0.1 tsp Onion Powder; 0.1 tsp Garlic Powder; 0.1 tsp Sage; 0.1 tsp Thyme; 0.2 tsp Smoked Paprika; 0.4 Garlic Clove, diced; 10ml Worcestershire Sauce; 35g Tomato Paste, or Marinara (Leggo’s Garlic & Herb); 1 1/2 Eggs; 20g Egg White; 0.1 tsp Salt; 3g Light Butter, Nuttelex Light; 1 Tortilla, Warm; Simsons Pantry Large Low Carb Tortillas; 25g Sriracha Mayonnaise, optional; per burrito; Some Chives; 20g Low-Fat Grated Cheese, Bega 50% Less Fat; per burrito

These high-protein breakfast burritos combine seasoned beef mince, soft scrambled eggs, and melted low-fat cheese for a hearty start to the day. Each burrito is wrapped tightly and crisped in a pan so the cheese forms a golden, grilled-cheese style seal. They’re ideal for meal prep and can be wrapped and stored for later.

These high-protein breakfast burritos combine seasoned beef mince, soft scrambled eggs, and melted low-fat cheese for a hearty sta... Show more

By Aussie Fitness · Original recipe

Health Grade

B · Healthy

Time

35 min

Price

3,24 €

Calories

735 kcal

meal prep

high protein

low sugar

macro-friendly

Method

Wash and dry produce

Rinse the Brown Onion, Garlic Cloves, and Chives under cool water, then pat them dry well so they are easy to chop and won’t splatter in the pan.

Dice the aromatics

Peel the onion and dice it into small, even pieces. Peel the garlic and dice it finely. Finely chop the chives and set them aside for finishing the burritos.

Heat the pan

Set a large frying pan over medium heat and let it warm up for 1 to 2 minutes before adding anything. A properly heated pan will help the onion soften evenly and the beef brown instead of going watery.

Cook the beef filling

Add the diced onion to the hot pan and cook, stirring often, for 3 to 4 minutes until it softens and starts to look translucent. Add the Extra Lean Beef Mince, breaking it up well with a spoon or spatula. Season with Salt, Onion Powder, Garlic Powder, Sage, Thyme, and Smoked Paprika. Keep cooking and stirring for 5 to 7 minutes, breaking up any larger clumps, until the beef is fully browned and no pink remains. Stir in the diced garlic and Worcestershire Sauce, then cook for 1 minute until fragrant. Mix through the Tomato Paste (or Marinara (Leggo’s Garlic & Herb)) until the beef is evenly coated, then take the pan off the heat and set the filling aside.

Whisk the eggs

Crack the Eggs into a bowl, pour in the Egg Whites, and add a pinch more salt. Whisk thoroughly until the mixture is completely blended, smooth, and slightly frothy; that little bit of air helps the scramble stay light.

Scramble gently

Place a separate non-stick pan over low to medium heat and melt the Light Butter (Nuttelex Light). Pour in the egg mixture and let it sit for a few seconds, then gently stir and fold with a spatula, sweeping across the base of the pan as soft curds form. Keep cooking gently for 3 to 5 minutes until the eggs are fluffy and just set; they should still look soft because they will hold their texture better inside the burritos.

Fill the tortillas

Lay the warmed Tortillas (Warm; Simsons Pantry Large Low Carb Tortillas) on a clean work surface. Divide the beef mixture evenly among them, then spoon the scrambled eggs over the top. Add a little Sriracha Mayonnaise (optional; per burrito) if you like some heat and creaminess, and scatter over the chopped chives.

Roll with cheese

Sprinkle each tortilla with Low Fat Grated Cheese (Bega 50% Less Fat; per burrito), saving about 20 g per burrito for the crispy outside. Fold the sides in over the filling, then roll each tortilla up tightly from the bottom to make neat burritos, keeping the seam tucked underneath.

Crisp the burritos

Heat a clean frying pan over low heat. For each burrito, scatter the reserved cheese into the pan in a strip, then place the burrito seam-side down directly on top of it. Cook for 2 to 4 minutes until the cheese underneath turns deep golden and crisp and seals the burrito closed. Repeat with the remaining burritos, adjusting the heat if needed so the cheese crisps without burning.

Serve or store

Serve the burritos straight away while the outside is crisp and the cheese is melty. If you’re meal-prepping, let them cool slightly, then wrap each one tightly in foil and refrigerate or freeze for later.