Chili Pumpkin Breakfast Burrito

I found out on Tuesday that the US goverment shut down, meaning I was (and still curently am) temporarily jobless until a budget is passed. The issue was. I had already meal prepped XD ahaha. So I had a tonnnn of leftovers this week. I like my meal prepped food but I’m sorry, if I’m in the house, I’m gonna make more fun stuff like crepes and pancakes :p So Saturday morning I used some of the Chili Pumkin Turkey Meatloaf I had to make a brand new meal! So so so good. And RIDICULOUSLY quick.

IMG_8908Chili Pumpkin Breakfast Burrito

Serves: 1

  • 1/2 slice chili pumpkin turkey meatloaf
  • 2 egg whites
  • 3 TBSP lowfat cottage cheese
  • 1 TBSP pumpkin puree
  • 5-7 english toffee stevia drops
  • 1 large la tortilla factory low carb tortilla

First, reheat the meatloaf in the microwave for 1 minute. Then microwave the egg whites for 1 minute (or until fully cooked). Mix the cottage cheese, pumpkin puree, and stevia. Spread this mix on the tortilla, then place the egg whites on top, then the meatloaf. Roll the tortilla up like a buritto. Spray a pan with nonstick spray. Place the burrito in the pan so the edge is face down and cook on a medium heat – it will heat and ‘seal’ the burrito closed. After it is lightly browned (3ish minutes), flip, and cook the second side for 3 minutes too. This will melt the cottage cheese mixture inside on top of everything! Slice and eat.

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