High-Protein Bacon-Egg-Cheese-Potato Burritos

High-Protein Bacon-Egg-Cheese-Potato Burritos are hearty & tasty. These burritos contain 625 kcal & 30g protein in one serving. These burritos are prepared in 55 minutes, good to make as a quick morning breakfast. They contain Yukon Gold potatoes, olive oil, yellow onion, red bell pepper, grape tomatoes, seasonings, eggs, half-and-half, fresh chives, Dijon mustard, bacon, Colby-Jack cheese, & whole-wheat tortillas. These simple items have bacon, eggs, cheese, and half-and-half in them, so these burritos are not good for people who are dairy intolerant. High-Protein Bacon-Egg-Cheese-Potato Burritos are served with fresh fruit, avocado, salsa, & Greek yogurt. We would easily store these High-Protein Bacon-Egg-Cheese-Potato Burritos for some time, perfect for meal prep.

STATS:

• Calories: 625 kcal
• Preparation Duration: Twenty minutes
• Serving size: 1 burrito
• Cook time: 35 minutes
• Cuisine: American-Mexican
• Total time: 55 minutes
• Course: Breakfast
• Diet: High-Protein
• Servings: 10 burritos

EQUIPMENT:

• Large baking sheet
• Parchment paper
• Big skillet
• Whisk
• Big mixing bowl
• Spatula
• Cutting board
• Measuring cups and spoons
• Knife
• Aluminum foil

INGREDIENTS:

• 2 pounds Yukon Gold potatoes
• 4 tbsp. olive oil
• 1 cup yellow onion
• 2 tsp. smoked paprika
• 1 cup red bell pepper
• 1¼ tsp. onion powder
• 1 tsp. salt
• 14 large eggs
• ¾ cup half-and-half
• 4 tbsp. chives
• 1 tsp. Dijon mustard
• 2¾ tsp. garlic powder
• 6 slices cooked center-cut bacon
• 1½ cups Colby-Jack cheese
• 10 whole-wheat tortillas
• 2 tsp. dried Italian seasoning
• 1 cup halved grape tomatoes

INGREDIENT NOTES:

YUKON GOLD POTATOES:

• We use Yukon Gold potatoes to add to these burritos. They will provide the naturally buttery taste and also offer the crispy texture in these burritos. We would have to cut them into evenly sized ½-inch cubes, so they cook in the same time.

OLIVE OIL:

• Add the olive oil to include the healthy fats and help the potatoes and vegetables brown in the burritos. We would have to divide it so the potatoes roast properly and the vegetables cook without sticking.

VEGETABLES:

• Include the onion, red bell pepper, and grape tomatoes to add the sweet taste, color, moisture, & nutrients in the burritos. We have to chop the vegetables into relatively small pieces to make them easier to wrap.

EGGS:

• Add the eggs to include most of the protein & also offer the rich & soft texture in the burritos. We would have to cook them softly & not overcook them to keep them soft.

HALF-AND-HALF:

• Include the half-and-half to add the creamy & soft texture in scrambled eggs. We can also utilize milk if desired, but the eggs will not remain rich.

BACON:

• Add the bacon to include the savory taste & extra protein in the burritos. We have to cook it till crisp, drain the additional grease, and then make slices.

COLBY-JACK CHEESE:

• Add the Colby-Jack cheese to include the creamy, cheesy texture in the burritos. We would have to shred the cheese ourselves so it melts smoothly.

WHOLE-WHEAT TORTILLAS:

• We have to utilize the whole-wheat tortillas to add fiber & make the burritos strong enough to hold the filling. We have to warm them slightly, then assemble so we can fold them easily.

INSTRUCTIONS:

1. Heat the oven to 425°F and put the parchment on the big sheet.
2. Add the potato cubes to the tray, add the olive oil and seasonings, and mix them well & spread them in an equal layer.
3. Now roast them for 25 to 30 minutes by mixing them in between till the potatoes get soft & golden.
4. Put the oil in a big skillet & warm it on medium flame.
5. Include the red bell pepper and onions in it and cook for 4 to 5 minutes till they begin to soften.
6. Include the grape tomatoes & cook for more 2-3 minutes, then take out the vegetables from the pan & put them in a corner.
7. Add the half & half, chives, Dijon mustard, seasonings, and eggs in the vessel and whisk to combine.
8. Include the egg mix in the pan and heat it on medium-to-low flame by mixing them with a spatula till the eggs get soft.
9. Then add the roasted potatoes, bacon, and cooked vegetables to the scrambled eggs and mix softly to combine everything equally.
10. Now heat the tortillas and add the eggs and potato mixture equally in 10 tortillas.
11. Include the Colby-Jack cheese over it & fold the sides, then roll tightly.
12. Put the burrito in the pan and cook for one to two minutes on each side till crisp, then serve.

SERVING SUGGESTIONS:

VEGETABLES:

• Fresh Tomato Salad
• Mixed Green Salad
• Roasted Vegetables

DIPS & SAUCES:

• Salsa
• Pico de Gallo
• Guacamole

PROTEIN & DAIRY:

• Greek Yogurt
• Cottage Cheese
• Scrambled Eggs

HEALTHY FATS:

• Avocado
• Sliced Olives
• Pumpkin Seeds

LEGUMES:

• Black Bean Salad
• Refried Black Beans
• Pinto Bean Salad

TIPS:

• We have to make equal-sized cubes of potatoes to roast them in even time.
• Don’t add lots of potatoes in the tray or else they will not remain crisp.
• We have to cook the eggs on medium to low flame, or else the eggs will become rubbery.

STORAGE INFORMATION:

FRIDGE:

• We have to cool the burritos, and then wrap them tightly in foil and store for four days.

FREEZER:

• Wrap the burrito in foil, and then put it in vessel & stock for 3 months.

FAQs:

Will I prepare these burritos in advance?

• Yes, we would assemble them, then cool them and store them as directed, and use them when required.

Can we make these burritos with regular tortillas?

• We would easily prepare these burritos with regular tortillas, though the whole wheat tortillas are good and provide more fiber & protein.

NUTRITIONAL INFORMATION:

Calories: 625 kcal

Net carbs: 61 g

Iron: 4.2 mg

Serving: 10 burritos

Total carbs: 68 g

Vitamin A: 420 mcg RAE

Fiber: 7 g

Calcium: 300 mg

Protein: 30 g

Sodium: 1,020 mg

Serving size: 1 burrito

Potassium: 900 mg