Beef and Cheesy Egg Breakfast Burritos

Ingredients

• 12 pieces Large eggs (room temperature)
• 100 g Cheddar cheese (grated, optional)
• 750 g 90% lean ground beef (can be frozen, thaw before use)
• 1 pinch Salt
• 1 pinch Black pepper (cracked or ground)
• 2 tsp Smoked paprika
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1 tsp Ground cumin
• 1 can (14 oz) Canned diced tomatoes (no added salt)
• 2 tbsp Water (splash to prevent sticking)
• 1 tbsp (14 g) Unsalted butter (or oil for lower calories)
• 6 pieces Low‑carb tortillas (8‑inch size, flexible)
• to taste Optional hot sauce (not included in macros)

Instructions

1. Whisk the eggs

   Crack 12 eggs into a mixing bowl, discard any shells, and whisk with a fork or whisk until smooth.

   Time: PT2M

2. Grate the cheese

   Grate 100 g cheddar cheese using the larger side of a box grater; set aside.

   Time: PT2M

3. Measure spices & tomatoes

   Measure smoked paprika, onion powder, garlic powder, oregano, thyme, cumin (each 1 tsp except paprika 2 tsp) and open one 14‑oz can of diced tomatoes.

   Time: PT2M

4. Cook the beef

   Heat a large skillet over medium‑high heat, add a light spray of oil, then add 750 g ground beef. Break it up, season with a pinch of salt and cracked black pepper, and cook 5–6 minutes until no longer pink, draining excess fat if needed.

   Time: PT8M

   Temperature: medium‑high heat

5. Add sauce ingredients

   Stir in the measured spices, the canned diced tomatoes, and a splash (2 tbsp) of water. Cook, stirring, for 2–2½ minutes until the spices release aroma and the sauce reduces slightly.

   Time: PT3M

   Temperature: medium heat

6. Transfer beef mixture

   Remove the skillet from heat and transfer the beef‑tomato mixture to a bowl; set aside.

   Time: PT1M

7. Scramble the eggs

   Return the same skillet to medium‑high heat, add 1 tbsp (14 g) unsalted butter, let melt, then pour in the whisked eggs. Let sit briefly, then gently fold with a spatula for 2–3 minutes to form soft curds; do not over‑cook.

   Time: PT3M

   Temperature: medium‑high heat

8. Season and melt cheese

   Season the eggs with salt and white/black pepper to taste, then sprinkle the grated cheddar over the hot eggs. Turn off the heat and let residual heat melt the cheese, stirring just until combined.

   Time: PT1M

9. Assemble burritos

   Lay a low‑carb tortilla flat, place ~125 g of the beef mixture and ~120 g of the cheesy scrambled eggs side by side, add optional hot sauce and a pinch of pepper, then fold the sides and roll tightly, sealing the seam at the bottom.

   Time: PT2M

10. Crisp the burritos (optional)

    Arrange the rolled burritos seam‑side down on a parchment‑lined baking tray, lightly spray with oil or brush with butter, and bake in a pre‑heated oven at 200°C (390°F) for 15 minutes until the tops are golden and crisp.

    Time: PT15M

    Temperature: 200°C

11. Cool and store

    Allow burritos to cool 2 minutes, then wrap each tightly in foil or place in zip‑lock bags. Store in the refrigerator up to 3 days or freeze for up to 3 months.

    Time: PT2M

Nutrition Facts

Calories

600

Protein

53 g

Carbohydrates

30 g

Fat

30 g

Fiber

2 g