Total Time: 45 minutes · Servings: 13 · Calories: 324 kcal

Ingredients

• 24 Eggs
• 600 g Egg whites (about 6 cups)
• 1 tsp each salt/pepper/garlic/onion and paprika powder
• 3–4 shakes Hot sauce (optional)
• 24 Sausage links (I used precooked chicken sausage links)
• 13 Slices American cheese
• 13 Low carb tortillas or regular burrito size (see notes)
• 1 tsp Butter or oil

Instructions

1. Heat a frying pan to medium-low heat, add 1 tsp of butter.
2. Whisk together eggs, egg whites, salt, pepper and hot sauce.
3. Pour 1/3rd egg mixture into frying pan to scramble.
4. Once egg mixture is cooked through (not runny), take off burner, set aside in a separate large bowl. Repeat until you used up the egg mixture.
5. Cook up sausage according to package, chop up and add into cooked egg bowl, mix up mixture and let cool for 10 minutes or refrigerate overnight (cooled mixture will wrap better in tortillas).
6. Heat another fry pan on low. Place tortilla on your clean work space.
7. Add 1 slice of American cheese, folded in half — place each half in the middle of the tortilla making a cheese line.
8. Measure 1 cup of egg filling into middle of tortilla.
9. Take 2 sides of tortilla and fold them towards the middle.
10. Now take the side closest to you and fold all the way to the other side, press down and slide tortilla back towards you with filling (be careful not to slide it too tight or tortilla may rip). Once back enough, roll away from you. You have a burrito!
11. Repeat with remaining tortillas and set aside.
12. Once all are rolled up, place 2–3 at a time, seam side down first, onto hot frying pan. Grill until golden brown and flip 1–2 mins (this step is completely optional but really helps seal the burrito together).
13. Once burritos are cooled, line a cookie sheet with parchment paper, place burritos in freezer until frozen. Wrap or bag up for storage.

Notes

Refrigerate burritos up to 5 days or freeze up to 3 months for freshness.

Heating up from frozen: place burrito on a plate with a damp paper towel, heat for 6 mins on 1/2 power, turning it over halfway through. After heated through, you may like to crisp the tortilla up with a hot fry pan.

Estimated: 324 kcal | 27g Protein | 24g Carbs | 16g Fat | 18g Fiber

Nutrition info is estimated and for reference only — I’m not a dietitian.

These are perfect to prep the night before or two for a quick grab & go breakfast!

Prep Time: 5 minutes · Servings: 1 · Calories: 353 kcal

Ingredients

• Jar with lid
• 1 cup Plain nonfat Greek yogurt (200 grams)
• 1/4 cup water or milk
• 1 scoop Collagen (optional)
• 2 tbsp Chia seeds
• 1 tbsp Ground flaxseed
• ½ cup Blueberries (thawed or fresh, or any other fruit you like)
• 1 tsp Honey or zero-cal sugar
• Dash cinnamon (optional)

Instructions

1. Measure out yogurt in your jar.
2. Add water, chia seeds, flaxseed and collagen (if using).
3. Mix until all is combined.
4. Add fresh or frozen fruit on top.
5. Drizzle honey and a sprinkle of cinnamon on top.
6. Screw on lid, place in refrigerator up to 5 days.

Notes

Prep several one night to cover your mornings’ breakfast or snack time — you can use mason jars, any lidded container, or even a bowl with plastic wrap!

Estimated (no collagen): 308 kcal | 29g Protein | 3g Carbs | 8g Fat Estimated (with collagen): 353 kcal | 39g Protein | 31g Carbs | 9g Fat

Nutrition info is estimated and for reference only — I’m not a dietitian.

Ingredients

• Lid and jar
• 10–12 oz Protein shake, any flavor, premade
• 1/3 cup Oats (adjust to preference)
• 1 tbsp Chia seeds
• 1 tbsp Flaxseed (optional)

Toppings (optional)

• Dash of cinnamon
• 1/4 cup Berries
• 1 Banana

Instructions

1. Add dry ingredients to a mason jar, top with protein shake, stir to combine, cover with a lid and refrigerate overnight.
2. In the morning give it a quick stir and top it with your favorite toppings!

Notes

You can batch prep several and leave them on your counter if all ingredients are dry — then add your protein shake the night before!

Nutrition info is estimated and for reference only — I’m not a dietitian.

Prep Time: 10 minutes · Cook Time: 45 minutes · Servings: 4 · Calories: 214 kcal

Ingredients

• Blender

Base

• 3 eggs
• 200 g egg whites
• 1 cup cottage cheese
• 1/4 cup shredded cheddar cheese
• 1 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp Lawry’s seasoning

Toppings (optional)

• 2 slices bacon, cooked and sliced
• 1/4 cup onion, chopped
• 1/4 poblano, chopped
• 1/4 cup feta or cheddar cheese

Instructions

1. Preheat oven to 375°F.
2. Take blender cup and add all base ingredients. Blend on high for 10–15 secs.
3. Sauté and cook up your toppings — bacon/sausage/veggies.
4. Spray, oil or butter pie pan.
5. Pour egg base filling into pie pan.
6. Sprinkle in the veggies and meat and cheese.
7. Bake at 375°F for 45–50 mins or until toothpick is clean.

Notes

Refrigerate up to 4 days. Reheat in microwave 5 mins on half power.

Nutrition info is estimated and for reference only — I’m not a dietitian.