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Stocking the Freezer for My Pregnant Wife 🥘🤰🏼

Episode 2: Sheet Pan Sausage Egg & Cheese Breakfast Burritos 🌯

Makes 10 Large Breakfast Burritos
Macros per Serving: 604 cal, 34g P, 64g C, 23g F
Estimated Cook Time: 45 min

Ingredients:
-12 large eggs
-12 small turkey sausage links
-10 large flour burrito tortillas
-2 lbs (32 oz.) shredded hash browns
-3 cups baby spinach
-2 cups mushrooms, thinly sliced
-2 cups reduced-fat Mexican shredded cheese
-1 cup cottage cheese
-1 cup cherry tomatoes, quartered
-1 bell pepper, small diced
-1 red onion, small diced
-1 jalapeño, small diced
-3 garlic cloves, minced
-2 tsp olive oil for cooking
-1 tsp garlic powder
-1 tsp onion powder
-1 tsp smoked paprika
-salt and pepper to taste

Instructions:
-bake the hash browns until crispy and sear the turkey links in a pan with oil until fully cooked; cut links into bite-sized pieces
-sauté the veggies until softened, season with salt and pepper, turn off the heat, mix in baby spinach, and set aside to cool for 5 min
-mix together eggs, spices, cottage cheese, and shredded cheese in a large bowl
-place parchment paper on the bottom of two casserole dishes or baking sheets and spread half of the veggie mix on the bottom
-pour in the egg mix and top with the rest of the veggies, turkey sausage, and more cheese
-bake at 375F for 30 min until the center of the egg bake is no longer wet; divide into 10 equal portions
-build the burritos by placing a layer of shredded hash on the bottom and topping with the egg portions; tightly wrap the burrito in foil
-label and store in the freezer for up to 6 months

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