High Protein Breakfast Burritos

• 8 eggs
• 200 g fat free cottage cheese
• 160 g low fat cheddar
• 1 green bell pepper (diced)
• 6 sundried tomatoes (diced)
• chives (chopped)
• 1-2 tsp salt
• 1-2 tsp pepper
• 60 g low sugar ketchup
• 30 g light mayo
• 1/2 tsp garlic powder
• 225 g mozzarella (approx 38g per burrito)
• 6 low carb tortillas (Mission carb balance)
• breakfast sausage or ground chicken (optional, added to egg mixture)

Instructions

1. 1

   In a bowl, add 8 eggs, fat-free cottage cheese, low-fat cheddar, diced green bell pepper, diced sundried tomatoes, chopped chives, and salt and pepper. Mix well.

2. 2

   Pour the mixture into a greased baking dish. Optionally, add some breakfast sausage or ground chicken.

3. 3

   Bake in the oven until completely set.

4. 4

   Slice the baked egg mixture into 6 equal pieces.

5. 5

   Make the breakfast sauce by mixing low sugar ketchup, light mayo, and garlic powder until smooth.

6. 6

   On a low-carb tortilla, spread the breakfast sauce, then add a slice of the egg mixture and mozzarella.

7. 7

   Roll the tortilla tightly into a burrito.

8. 8

   Toast the burrito in a pan until golden brown and crispy.

9. 9

   Allow the burritos to cool, then wrap in foil and store in the fridge for up to a week.

10. 10

    To reheat, unwrap from foil, place on a plate and microwave for 90-120 seconds, then toast again in a pan or air fryer to get crispy.