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In recent years, the trend of macro-friendly diets has surged in popularity as more individuals seek to optimize their nutrition while enjoying delicious meals. Macro-friendly eating focuses on balancing macronutrients—proteins, carbohydrates, and fats—to meet personal fitness goals, whether it’s building muscle, losing weight, or maintaining a healthy lifestyle. High-protein meals, in particular, have gained traction among fitness enthusiasts and busy professionals alike for their ability to provide sustained energy and satiety throughout the day.

Macro-Friendly, High Protein Sheet Pan Breakfast Burritos

Start your day off right with these Macro-Friendly, High Protein Sheet Pan Breakfast Burritos! Packed with egg whites, whole eggs, black beans, quinoa, and colorful veggies, these burritos are both nutritious and delicious. Perfect for meal prep, they can be customized for any taste with your favorite toppings like salsa and cilantro. Bake, roll, and enjoy this easy recipe that serves 8 and keeps your mornings energized and tasty!
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Ingredients
  

8 large egg whites

4 whole eggs

1 cup cooked black beans, drained and rinsed

1 cup diced bell peppers (mix of red, green, and yellow)

1 cup diced onion

1 cup cooked quinoa

1 tsp cumin

1 tsp smoked paprika

Salt and black pepper to taste

1 cup shredded low-fat cheese (e.g., cheddar or Mexican blend)

8 whole grain tortillas

Fresh cilantro, chopped (for garnish)

Salsa or hot sauce (for serving)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare the Veggies: In a large skillet over medium heat, add a small amount of oil and sauté the diced onion and bell peppers until tender, about 5-7 minutes. Season with cumin, smoked paprika, salt, and pepper. Remove from heat and set aside.

      Mix the Egg Base: In a large mixing bowl, whisk together the egg whites and whole eggs until well combined. Stir in the cooked black beans and quinoa, followed by the sautéed vegetables. Mix well until everything is evenly distributed.

        Bake the Mixture: Line a large sheet pan with parchment paper. Pour the egg and veggie mixture onto the sheet pan, spreading it out evenly. Bake in the preheated oven for about 20-25 minutes, or until the eggs are set and lightly golden at the edges.

          Assemble Burritos: Once the egg mixture is cooked, remove it from the oven and sprinkle the shredded cheese evenly over the top. Allow it to cool slightly, then cut it into 8 equal squares.

            Fill Tortillas: Lay a whole grain tortilla flat. Place one portion of the egg mixture in the center of the tortilla, fold the sides over, and then roll it up tightly from the bottom. Repeat with the remaining tortillas and egg mixture.

              Optional Toasting: For a crispier burrito, heat a skillet over medium heat and toast each rolled burrito for 2-3 minutes on each side, until golden brown.

                Serve: Cut burritos in half, garnish with fresh chopped cilantro, and serve with salsa or hot sauce on the side.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8 burritos