Ingredients
Pepper Mixture:
2 onions
2 poblanos
2 bell peppers
16oz Hatch green chiles
8 Extra Lean Chicken Sausages*
Lean Ground Breakfast Sausage:
500g 93% beef or turkey
2 tsp coarse salt
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon rubbed sage
1/2 teaspoon Italian seasoning
1/2 teaspoon cumin
1 tablespoon maple syrup
Cheesy Eggs:
12 eggs
400g egg whites
200g cheddar cheese
Salt & pepper to taste
Burrito Assembly:
11 burrito tortillas
30g 0% greek yogurt per burrito
Chopped cilantro
Instructions
Reheat Instructions
remove from freezer, wrap in a paper towel, microwave for 2-3 mins, then air fry at 375 for 6-8 minutes to crisp up your tortilla, or pan fry 2-3 mins, then air fry at 375 for 6-8 minutes to crisp up your tortilla, or pan fry
- Cook the onions/peppers until nearly all water has evaporated and they begin to brown. When you place them to the side, I recommend placing in a strainer to let excess liquid drain (to avoid soggy burritos)
- Since these are extra large, I like to eat them fork-and-knife style and make a smother sauce (mix hot sauce or enchilada sauce w Greek yogurt or sour cream, pour over the top)
- If you don’t want to use chicken sausage, you can double the “Lean Ground Breakfast Sausage” instead