Lean Beef and Egg Breakfast Burritos

Name: Lean Beef and Egg Breakfast Burritos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 0.5 pound 96% lean ground beef (96/4 extra lean); 0.75 cup liquid egg whites; 2 low-carb whole wheat tortillas (8-inch); 0.25 cup reduced-fat cheddar cheese (shredded); 0.5 cup tomato salsa (mild); 0.5 teaspoon paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.5 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 1 teaspoon olive oil

Toasted whole wheat wraps packed with seasoned extra-lean ground beef, fluffy egg whites, shredded cheddar, and zesty tomato salsa.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy

Dietary

Nut-Free
Low-Calorie
Low-Carb
Low-Saturated-Fat
High-Protein
High-Fiber
Low-Fat
Low-Sugar
Low-Cholesterol

Ingredients

0.5 pound 96% lean ground beef (96/4 extra lean)
0.75 cup liquid egg whites
2 low-carb whole wheat tortillas (8-inch)
0.25 cup reduced-fat cheddar cheese (shredded)
0.5 cup tomato salsa (mild)
0.5 teaspoon paprika
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
1 teaspoon olive oil

Instructions

Heat 1/2 teaspoon olive oil in a nonstick skillet over medium-high heat. Add 1/2 pound 96% lean ground beef, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, breaking the meat apart for 5 minutes until fully browned, then transfer to a plate.
In the same skillet over medium heat, add the remaining 1/2 teaspoon olive oil and pour in 3/4 cup liquid egg whites. Scramble gently with a spatula for 2 minutes until cooked through.
Lay out the 2 low-carb whole wheat tortillas on a clean surface. Divide the seasoned beef and scrambled egg whites evenly down the center of each tortilla.
Top each with 2 tablespoons shredded reduced-fat cheddar cheese and 1/4 cup mild tomato salsa.
Fold the sides inward and roll tightly into burritos. Place seam-side down in the skillet over medium heat for 2 minutes to seal and crisp the exterior before serving.

Notes

To meal prep, wrap assembled burritos tightly in aluminum foil and store in the refrigerator for up to 4 days or freeze for up to 1 month. Reheat in an oven or air fryer at 350°F for 10 minutes until heated through.

Nutrition (per serving)

Calories: 345
Protein: 42 g
Carbohydrates: 22 g
Fat: 9.5 g
Fiber: 12 g
Sodium: 820 mg
Saturated Fat: 3.4 g
Sugar: 3 g
Cholesterol: 70 mg