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Chicken Sausage Breakfast Burritos (Sheet Pan)

Sheet Pan Meal Prep Series
Episode 5

Per Burrito (Makes 12):
380 Calories
38g Protein
25g Carbs
14g Fat

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Ingredients:

2 red bell peppers
2 green bell peppers

Lean Ground Breakfast Sausage:
32oz 96% ground chicken, turkey, or beef
50g (4 Tbsp) sausage seasoning*
15g (1 Tbsp) olive oil

Blended Egg Mixture:
500g egg whites
3 eggs
200g cottage cheese
10g corn starch
10 slices American cheese
5g nutritional yeast (optional)
Salt to taste

12 burrito sized tortillas

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*Bulk Sausage Seasoning
(MAKES ENOUGH FOR 10 LBS OF MEAT)
80g (5 Tbsp) Morton’s kosher salt
35g (4 Tbsp) black pepper
20g (2.5 Tbsp) paprika
20g (2.5 Tbsp) garlic powder
15g (2 Tbsp) onion powder
10g (1 Tbsp) cumin
10g (4 Tbsp) Italian seasoning
5g (5 tsp) rubbed sage
50g (4 Tbsp) sugar
10g (~2 tsp) baking soda**

**Baking soda alters the surface pH of ground meat, and to put it simply, reduces how aggressively proteins bind/tighten when exposed to heat. Less tightening of proteins means more water and moisture is retained, and the meat is much juicier and much more tender. Mix thoroughly, and let sit 15 minutes before cooking for the change to take place.

If you’d rather not make the seasoning blend, use any all purpose seasoning or seasoning of choice, and just add 1/2 tsp of baking soda for the same effect.

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Store these frozen, and reheat when you’re ready to eat!

To re-heat from frozen: Remove from freezer and microwave for 2-3 minutes to thaw. Air fry at ~375-400 (or oven broil on low) for 3-4 minutes, or until crispy.

Meal prep boxes:
stealthhealthcontainers.com

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