Steak and Egg Burritos

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  9 Carb Balance Tortillas(0g)

  Mission Carb Balance tortillas. Found in the bread/tortilla aisle.

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  40 oz Beef Sirloin, Top, diced after cooking
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  20 Egg, Whole, Large(1000g)
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  225 g Cottage Cheese (2%)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  10 Fat-Free Cheddar Cheese(280g)

Instructions

1. 1Dice the sirloin steak into ½-inch cubes and season generously with garlic salt and black pepper.
2. 2Heat a large skillet over medium-high heat for 1 minute, then add the diced steak in a single layer. Cook 6–8 minutes, stirring occasionally, until browned on all sides and internal temperature reaches 160°F. Transfer to a plate.
3. 3In a large bowl, whisk together the eggs and cottage cheese until fully combined, then season with salt and pepper to taste.
4. 4Add the egg mixture to the same skillet over medium heat. Cook 8–10 minutes, stirring frequently, until the eggs are fully set and no liquid remains.
5. 5Warm the tortillas in a dry skillet over medium heat for 1 minute per side until pliable.
6. 6Lay each tortilla flat, add one-ninth of the cooked steak down the center, top with one-ninth of the egg mixture and one slice of cheddar cheese, then fold in the sides and roll tightly into a burrito.
7. 7Divide the 9 assembled burritos evenly into 9 airtight containers while still warm, allowing one burrito per container for easy grab-and-go meals.