Description
A high-protein, freezer-friendly breakfast burrito made with roasted Yukon gold potatoes, halal chicken sausage, and a creamy egg-cottage cheese blend.
Ingredients
Scale
2 Yukon gold potatoes, ½-inch diced
2 bell peppers, ½-inch diced
1 small yellow onion, ½-inch diced
2 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning
½ teaspoon kosher salt
⅛ to ¼ teaspoon cayenne pepper
6 ounces precooked halal chicken sausage links, diced
1 cup low fat cottage cheese
8 large eggs
⅔ cup shredded sharp cheddar cheese
10 to 12 tortillas of choice
Instructions
- Preat oven to 400°F and place rack in the center.
- Toss potatoes, peppers, and onions in a 9×13 dish with oil and seasonings. Roast for 15 minutes.
- Stir in chicken sausage and roast for another 15 minutes until potatoes are tender.
- Blender eggs and cottage cheese until completely smooth.
- Pour egg mixture over vegetables, top with cheese, and bake 10-15 minutes until set.
- Cool filling completely, slice into rectangles, and wrap in tortillas with foil or parchment.
- Refrigerate or freeze, then reheat in microwave or crisp in a skillet.
Notes
- Ensure filling is at room temperature before freezing to avoid sogginess.
- Use certified halal chicken chorizo for the best flavor profile.
- Skillet crisping after microwaving gives the best texture.
Nutrition
- Serving Size: 10 servings
- Calories: 325 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 165 mg