High Protein Grilled Cheese Breakfast Burritos

Heat a skillet over medium heat, add the diced brown onion and cook until softened, about 3–4 minutes.

Add the extra‑lean beef mince to the skillet, sprinkle with salt, onion powder, garlic powder, sage, thyme, and smoked paprika, and break the meat apart; continue cooking until the beef is browned and fully cooked, roughly 6–8 minutes.

Stir in the diced garlic cloves and Worcestershire sauce, cook for another minute, then mix in the tomato paste (or marinara) until evenly combined; remove the pan from heat and set the seasoned beef mixture aside.

In a separate bowl whisk together the whole eggs, egg whites, and a pinch of salt. Melt the light butter in another pan over low‑medium heat, pour in the egg mixture, and gently stir continuously until the eggs are fluffy and just set, about 3–4 minutes.

Warm each large tortilla briefly in a dry pan or microwave, then place one‑tenth of the beef mixture and a portion of the scrambled eggs onto the center of each tortilla.

If using, drizzle the sriracha mayo over the filling, sprinkle the chopped chives, and add the measured low‑fat grated cheese on top.

Roll each tortilla tightly into a burrito, seam side down, and place the burritos in a skillet over low heat. Sprinkle any remaining cheese over the pan, then cook the burritos for 2–4 minutes until the cheese melts and the exterior is golden and crispy, turning once if needed.

Allow the cooked burritos to cool briefly, then wrap each individually in foil. Store in the refrigerator for up to 4 days or freeze for longer storage.

To reheat a frozen burrito, remove the foil and microwave for 2 minutes, then finish by air‑frying or baking at 375°F for 5–8 minutes until hot and crispy.

To reheat from the fridge, pan‑fry over low heat for about 5 minutes, turning regularly until heated through.