High Protein Loaded Breakfast Burritos

Ingredients

• 1 kg diced potatoes, Carisma potatoes
• 1 tsp olive oil
• 1 tsp salt
• 1 tsp Italian herbs seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chilli powder
• 1.5 tsp smoked paprika
• 1 whole onion, diced
• 1.5 kg extra lean beef mince
• 100 ml Worcestershire sauce
• seasoning mix, same seasonings used for potatoes
• 80 g tomato paste, Leggo's Garlic & Herb Tomato Paste
• 4 clove garlic, diced
• 15 whole eggs, optional - add 300g of egg whites for extra protein
• 100 g cottage cheese, blended, optional, helps eggs stay fluffy and adds protein
• 10 whole large tortillas, Simsons Pantry Large Low Carb Protein Wraps
• 25 g sriracha mayonnaise, per burrito, Flying Goose Sriracha Mayonnaise or mix 250g light mayo with 10g sriracha

Steps

1. Dice the potatoes and toss with olive oil, salt, Italian herb seasoning, onion powder, garlic powder, chilli powder, and smoked paprika.

2. Roast or cook the seasoned potatoes until tender and crispy.

3. Dice the onion and garlic cloves.

4. Cook the beef mince in a pan with the diced onion and garlic, seasoning it with the same spice mix used for the potatoes.

5. Stir in the Worcestershire sauce and tomato paste, mixing well and cooking until the mince is fully cooked through.

6. Blend the cottage cheese, whisk with the eggs, and scramble the mixture in a pan until cooked.

7. Warm the tortillas on a pan over low heat for about 30 seconds on each side to make them pliable and prevent breaking.

   1 min

8. Assemble each burrito with a portion of the potatoes, beef mince, scrambled eggs, and 25g of sriracha mayonnaise, then roll tightly.

9. Wrap each burrito individually and store in the freezer for meal prep.

10. To reheat, remove the wrapper, wrap the burrito in a slightly damp paper towel, and microwave for about 2 minutes to thaw.

    2 min

11. Air fry the thawed burrito at 190C (375F) for approximately 5-8 minutes until heated through (can also be done in an oven or pan).

    8 min