High Protein Breakfast Crunchwraps

Ingredients (raw weights)

• 75 g onion, raw
• 900 g ground beef 95/5, raw
• 15 g low sodium taco seasoning, dry
• 140 g tomato paste, canned
• 80 g cream cheese, fat free, as sold
• 84 g hot sauce, as sold
• 600 g egg, whole, raw
• 120 g cottage cheese, 1% low fat, as sold
• 20 g butter, light, as sold
• 0.5 g salt, dry
• 60 g cheddar/colby cheese, low fat shredded, as sold
• 120 g turkey bacon, raw
• 372 g low carb / high fiber tortilla, as sold
• 35 g mozzarella/pizza cheese, light shredded, as sold

Steps

1. Start by cooking some diced onions.
2. Add extra lean beef mince and cook until brown.
3. Add taco seasoning, tomato paste, light cream cheese, and mix well.
4. Add your favorite hot sauce and mix once more, then set aside.
5. In a bowl, add 12 eggs along with blended cottage cheese to make them super fluffy.
6. Cook the eggs in a lightly buttered pan on low to medium heat, stirring gently every minute until fluffy, then season them after cooking.
7. In a bowl, mix the cooked eggs with light cheddar cheese, cooked and diced bacon, and some chives until well combined.
8. Grab a warm tortilla and add some sriracha mayo.
9. Equally distribute the egg and beef filling on the tortilla, adding some light mozzarella on top.
10. Pinch the corners of the tortilla towards the middle to seal it.
11. Toast the crunchwrap on the bottom side first to seal it and create a crispy cheese layer.
12. Repeat the process for the other five crunchwraps and enjoy.