Beef and Potatoes Breakfast Burrito
Calories 661 (56% from fat)
Fat 41 gram
Saturated Fat 10.5 gram
Trans Fat 0 gram
Cholesterol 169 mg.
Sodium 1481 mg.
Carb. 53 gram
Fiber 29 gram
Sugar 2 gram
Sugar Alcohol 4 gram
Protein 49 gram
Ingredients
1 tsp. salt
1 tsp. black pepper, ground
1 tsp. garlic powder
1 tsp. onion powder
2 1/2 Pounds 93% lean ground beef
olive oil spray
1 bag (28 oz.) potatoes O'Brien with onions & Peppers
(We used Ore-Ida Potatoes O-Brien with Onions and Peppers.)
4 whole large eggs
12 large egg whites
olive oil spray
8 tortilla wraps (10 inch extra large size)
(We used Mission Carb Balance Flour Keto Certified Wraps.)
16 Tbsp. Chipotle Aioli Sauce
(We used Kraft Chipotle Aioli.)
16 Tbsp. sugar free syrup
(We used Cary's Sugar Free Low Calorie Syrup.)
Who says you can't have your breakfast burrito AND your gains too? This Beef and Potatoes Breakfast Burrito is packing a SERIOUS protein punch, 49 grams per serving.
Yes, it's higher in fat than our usual recipes, but here's the thing, it's also loaded with 29g of fiber to keep you satisfied for HOURS. Plus, you can easily make it work for your goals by saving half for tomorrow's breakfast. Smart AND delicious.
What makes this special:
✨ 49g protein
✨ 29g fiber
✨ Crispy potatoes + seasoned beef + fluffy eggs
✨ That chipotle aioli kick
✨ Meal prep friendly - make 8 at once
Who's ready to wrap up their morning routine?
1. Prep the Seasoning
In a small bowl, mix the salt, black pepper, garlic powder, and onion powder. Set aside.
2. Cook the Ground Beef
Heat a large non-stick skillet over medium heat.
Add the ground beef. Break it up with a spatula and sprinkle in the seasoning mix.
Cook for 7–10 minutes, stirring occasionally, until the beef is browned and no longer pink. Make sure it reaches 160°F.
Remove the beef, drain excess fat, and wipe the pan clean.
3. Cook the Potatoes
Increase heat to medium-high. Spray the pan with olive oil.
Add half the bag (about 3 cups) of Potatoes O'Brien in an even layer.
Cook for 7–9 minutes, turning every 2–3 minutes, until golden brown.
Set cooked potatoes aside. Repeat with the remaining potatoes. Wipe the pan clean.
4. Scramble the Eggs
In a mixing bowl, whisk together the eggs and egg whites.
Spray the pan with olive oil and heat over medium.
Pour in the eggs and cook, stirring constantly, for 5–6 minutes until scrambled and cooked through.
Transfer eggs to a bowl.
5. Assemble the Burritos
Lay out the tortillas flat.
Spread 2 Tbsp chipotle aioli sauce down the center of each tortilla.
Evenly divide the beef (about 3/4 cup per burrito), potatoes (about 1/2 cup), and eggs (about 1/3 cup) among the tortillas.
Drizzle 2 Tbsp sugar-free syrup over the filling of each burrito.
6. Wrap and Toast
Fold up the bottom of the tortilla, then fold in the sides, and roll tightly.
Heat a clean pan over medium heat. Place burritos seam-side down and toast for 2–2 1/2 minutes per side, until golden. (You can cook as many as you can fit in a pan. We just used one to show how it looks.)
7. Serve and Enjoy!
Meal Prep Option
1. Divide the cooked beef, potatoes, and eggs evenly among 8 freezer-safe containers.
2. Let cool, then cover, seal, and freeze.
3. When ready to eat, microwave a portion on high for 2 minutes.
4. Spread 2 Tbsp aioli sauce on a tortilla, add the reheated filling, and drizzle with 2 Tbsp syrup.
5. Roll up and toast in a pan for 2–2 1/2 minutes per side.
Tips:
For best results, use a large skillet to avoid overcrowding.
Adjust seasonings or sauces to taste.
These burritos freeze well for up to 3 months.
Yield: 8 Servings (Or 16 if you cut them in half.)
Freeze the filling ingredients for easy re-heating later. These can keep in the freezer for up to 3 months.
Follow the Meal Prep instructions above to cook the meal prep servings.
