Beefy Breakfast Crunchwraps 🍳 (Makes 10 Crunchwraps) Macros Per Crunchwrap: - 475 Calories - 60g Protein - 33g Carbs - 19g Fat Ingredients: - 40oz Lean Ground Beef 96/4 (1135g) - 1 Cup Diced White Onions (150g) - 2 Taco Seasoning Packets (2oz) (56g) - 0.5 Cup Enchilada Sauce (120g) - 2 Tbsps Minced Garlic (30g) - 3 Cups Fat Free Cheddar Cheese (336g) (2 Cups for beef + 1 Cup for eggs) - 20 Whole Eggs (~1200g) - 1 Cup Blended Cottage Cheese (225g) - 1 Tbsp Garlic Salt (15g) - 1 Tbsp Black Pepper (7g) - 10 Diced Slices Center Cut Bacon (Cooked) (65g) - Fresh Chives (20g) - 10 Large Low Calorie Tortillas - 10 Small Low Calorie Tortillas Additional Notes: - To reheat the Crunchwraps from frozen, follow these steps: Wrap in a wet paper towel, microwave for around 4-5 minutes, and if you like it crispy, toast it on a pan for a few minutes on each side.

If you're craving Taco Bell but still want to hit your protein goals, these beefy breakfast crunch wraps are gonna blow your mind. Each one packs 60 grams of protein and these are incredible for meal prepping in bulk, throwing them in the freezer and reheating in just 5 minutes. So if you're ready, let's dive right into it. Cook some diced onions in a pan until you start to see some color than adding your lean ground beef and taco seasoning. When the meat is almost done cooking, add in the things I'll put on the screen and mix until it looks just like this. To make some of the best eggs you've ever had, combine all of these things in a bowl, give them a whisk, and then scramble them in a pan very slowly on low heat. And right before the eggs are done, add in some cheese, fresh chives, and diced bacon so they end up looking like this. Now assemble the crunch wraps exactly how I'm doing it on the screen, and then toast them with the seam side down first in order to seal them properly. Wrap them all in aluminum foil, throw them in the freezer, and enjoy.