denver omlet breakfast burrito (sheet pan, 28g protein)
Serves 6
10 mins prep
30 mins cook
40 mins total
Denver omelet breakfast burritos baked on one sheet pan - ham, bell pepper, onion, cottage cheese eggs, cheddar. 28g protein, 6 burritos, meal prep friendly
sheet pan filling
to assemble
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Preheat oven to 400°F. Spread the diced 1 green bell pepper, diced 1/2 white onion, and 1½ cups diced ham in an even layer across a 9x13 baking dish or rimmed quarter sheet pan. Bake for 10 minutes.
While the filling bakes, whisk together the 8 large eggs, 1 cup low-fat small curd cottage cheese, ¼ tsp black pepper, and optional Pinch of cayenne in a bowl until smooth and no large curds remain.
Remove the pan from the oven. Pour the egg mixture evenly over the ham and vegetables. Shake the pan gently to distribute. It should be very full!
Sprinkle the 1 cup shredded cheddar cheese evenly over the top. Return to the oven and bake for 15–20 minutes, until the eggs are fully set in the center and the cheese is melted and lightly golden.
Let cool for 5 minutes. Slice into 6 equal rectangles (I tend to slice into 6 and then cut those in half to stack inside the tortillas - the video is helpful for this). Wrap each piece in a low-carb tortilla and store or serve.
Optional: Pan fry them on each side for a little crisp and to help the burritos stay together. Otherwise, you can just wrap them in foil or parchment paper so they stay together.
