Makes 6 burritos · 55 min from scratch · about 45 min with the shortcut

Cheesy Beef Breakfast Burritos

Name: Cheesy Beef Breakfast Burritos
Total time: 55 min
Yield: 6 burritos
Ingredients: 2 tsp each smoked paprika, garlic powder, onion powder, chili powder and dried parsley; Salt and pepper; ¾ lb russet potatoes, cut into ½-inch dice; 2 tsp olive oil; 1⅓ lb extra lean (95%) ground beef; 2 tbsp Worcestershire sauce; ½ onion, diced; Cooking spray; 6 large eggs, beaten; 6 low carb 10-inch tortillas (about 110 calories each); 6 oz reduced fat shredded cheddar (about 1½ cups); Sriracha mayo and chopped chives (optional)

Calories: 470
Protein: 47 g
Carbs: 46 g
Fat: 23 g

Per burrito, from scratch. Shortcut numbers are below.

Or use the shortcut

Ingredients

Seasoning mix

2 tsp each smoked paprika, garlic powder, onion powder, chili powder and dried parsley
Salt and pepper

Potatoes

¾ lb russet potatoes, cut into ½-inch dice
2 tsp olive oil

Beef Or use the shortcut

1⅓ lb extra lean (95%) ground beef
2 tbsp Worcestershire sauce
½ onion, diced
Cooking spray

To assemble

6 large eggs, beaten
6 low carb 10-inch tortillas (about 110 calories each)
6 oz reduced fat shredded cheddar (about 1½ cups)
Sriracha mayo and chopped chives (optional)

Directions

Prep the potatoes. Toss the potatoes with the oil, salt, pepper and half the seasoning mix.
Roast the potatoes. Air fry at 400°F for 16 to 20 minutes, or bake at 425°F for 20 to 25 minutes, until browned and soft inside.
Cook the beef. Coat a large skillet with cooking spray and set it over high heat. Add the beef, Worcestershire and the rest of the seasoning mix. When it starts to brown, add the onion and cook until the beef reaches 160°F.
Shortcut: heat instead
Scramble the eggs. Coat a second skillet with cooking spray and set it over medium low heat. Add the eggs and stir gently every 1 to 2 minutes until set but still soft. Salt them after cooking.
Fill and roll. Divide the beef, potatoes and eggs between the tortillas. Top each with 1 oz cheese, plus sriracha mayo and chives if you like. Roll each one tightly.
Toast and store. Toast the burritos seam side down in a dry skillet until golden. Let them cool. Cover and refrigerate. Eat within 3 to 4 days, or freeze.
Reheat. If frozen, thaw in the fridge overnight. Microwave 1 to 2 minutes per side, bake at 400°F for 8 to 12 minutes, or air fry at 375°F for 6 to 8 minutes, until it reaches 165°F.

Skip the cooking

Use 1 lb Beef Crumbles instead

They come fully cooked, so step 3 becomes a quick warmup. Thaw them in the fridge overnight. Soften the onion in the skillet for 3 minutes. Add the crumbles, Worcestershire and seasoning mix (leave out the salt), and stir over medium heat for 3 to 4 minutes, until they reach 165°F.

Per burrito: 480 cal · 48 g protein · 46 g carbs · 23 g fat.

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Nutrition per burrito is estimated from USDA data and Portside label values.