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In recent years, meal prep and healthy eating have become increasingly popular among those looking to streamline their routines while maintaining a nutritious diet. The rise of meal prepping is not just a fad; it's a lifestyle change that allows individuals to take control of their eating habits, save time, and ensure they are consuming balanced meals. One of the standout options in the realm of healthy meal prep is the breakfast burrito—a versatile and nutritious choice that can cater to various dietary preferences.

Macro-Friendly, High Protein Sheet Pan Breakfast Burritos

Start your day right with these High Protein Sheet Pan Breakfast Burritos! Packed with nutritious ingredients like eggs, black beans, quinoa, and veggies, these burritos are both delicious and filling. Perfect for meal prep, simply bake, slice, and wrap in whole wheat tortillas for a grab-and-go breakfast. Add your favorite toppings like salsa or hot sauce for extra flavor. Healthy, easy, and satisfying—your mornings just got a whole lot brighter!
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Ingredients
  

6 large eggs

1 cup egg whites

1 cup cooked black beans, drained and rinsed

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 bell pepper, diced (any color)

½ cup green onions, thinly sliced

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

6 whole wheat tortillas

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

Fresh cilantro, for garnish (optional)

Salsa or hot sauce, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a large sheet pan with cooking spray or olive oil.

    Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and egg whites. Season with cumin, smoked paprika, salt, and pepper. Mix well to combine.

      Add the Fillings: Stir in the black beans, cooked quinoa, cherry tomatoes, diced bell pepper, and green onions into the egg mixture until evenly distributed.

        Pour into Sheet Pan: Pour the egg and filling mixture onto the prepared sheet pan, spreading it out evenly to ensure consistent cooking.

          Bake: Place the sheet pan in the preheated oven and bake for about 20-25 minutes, or until the eggs are set and the edges begin to brown slightly.

            Cool and Slice: Once done, remove the pan from the oven and allow it to cool for a few minutes. Cut the sheet pan egg mixture into rectangles that fit your tortillas.

              Assemble the Burritos: Lay a tortilla flat on a clean surface. Place a rectangle of the egg mixture in the center, sprinkle with shredded cheese, and roll it up tightly, tucking in the ends as you go.

                Repeat: Continue this process until all the egg mixture is wrapped in tortillas.

                  Serve: Serve immediately with fresh cilantro and salsa or hot sauce on the side. You can also store the burritos in the refrigerator for up to 5 days or freeze for up to a month.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6