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In recent years, the culinary world has witnessed a significant shift towards healthier eating, with an increasing number of individuals gravitating towards high-protein breakfast options. This trend is not just a passing phase; it reflects a growing awareness of the importance of nutrition in daily life. People are busy, and as such, they seek convenient solutions that align with their health goals without compromising on flavor or satisfaction. Enter the Macro-Friendly High Protein Sheet Pan Breakfast Burritos—a practical, delicious, and nutritious breakfast option that caters to the needs of the modern lifestyle.

Macro-Friendly, High Protein Sheet Pan Breakfast Burritos

Start your day right with these Macro-Friendly High Protein Sheet Pan Breakfast Burritos! Packed with 6 large eggs, black beans, quinoa, and vibrant veggies, these burritos are not only delicious but also nutritious. Easy to make and perfect for meal prep, just bake, slice, and wrap in whole wheat tortillas. Serve with avocado and salsa for an extra kick! Enjoy a hearty breakfast that keeps you energized throughout the day!
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Ingredients
  

6 large eggs

1 cup egg whites

1 cup black beans, drained and rinsed

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, diced

1 cup cooked quinoa

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

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

6 large whole wheat tortillas

1 avocado, sliced (for serving)

Salsa (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a large sheet pan with parchment paper.

    Prepare the Egg Mixture: In a large bowl, whisk together the eggs, egg whites, cumin, chili powder, salt, and pepper. Set aside.

      Sauté the Vegetables: In a skillet over medium heat, add a splash of olive oil and sauté the diced onion and bell peppers until they are soft, about 5-7 minutes. Remove from heat.

        Combine Ingredients: To the sautéed vegetables, add the black beans and cooked quinoa. Mix well, then pour in the egg mixture. Stir until well combined.

          Pour the Mixture onto the Sheet Pan: Pour the egg and veggie mixture onto the prepared sheet pan, spreading it evenly. Scatter the shredded cheese on top.

            Bake: Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the top is slightly golden brown.

              Cool and Slice: Remove the sheet pan from the oven and let it cool for a few minutes. Once cooled slightly, cut the baked mixture into 6 equal rectangles.

                Assemble the Burritos: Lay a whole wheat tortilla on a flat surface, place one rectangle of the egg mixture in the center, and wrap it tightly like a burrito, folding in the sides as you roll. Repeat with remaining tortillas.

                  Serve or Store: Serve immediately with sliced avocado and salsa, or wrap in aluminum foil and store in the refrigerator for up to 3 days. These burritos can also be frozen for up to a month.

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