MEAL PREP: BREAKFAST BURRITOS
INGREDIENTS
4 tortillas
4 tbsp of chipotle mayo
6 eggs
1 cup of cottage cheese
2 cups of chopped spinach (optional)
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small yellow onion, chopped
10 strips of bacon
1/2 cup of shredded cheddar cheese
garlic powder, salt and pepper
DIRECTIONS
Start by slicing the bacon down the middle and then across into small 1/2-inch pieces. Cook your bacon until your desired crispiness. Reserve 1 tbsp of the bacon grease in the pan.
In the same pan you cooked the bacon, add your onions and cook for 3 minutes. Then add your bell peppers. Season with garlic powder, salt and pepper. Give everything a mix and cook until veggies are tender. About 5-6 minutes or until they start to develop some color. Once they are done set them aside.
In a bowl whisk your eggs, cottage cheese, and spinach together. Scramble your eggs until cooked through. Season with salt and pepper.
To assemble your burrito, spread your chipotle mayo on the bottom, and top with your eggs, peppers, bacon, and cheese. Roll those babies up.
Wrap each burrito in parchment paper and keep them in the freezer.
REHEAT INSTRUCTIONS: Take a burrito out the night before and place it in the fridge. In the morning, heat up a pan with a little oil on medium-low heat. Cook the burrito for a few minutes on each side until the tortilla gets cripsy. Cover while you are cooking to really help warm the inside.
