Big Mac Breakfast Burritos

12 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2 lbs Lean Ground Beef 96/4 (907g raw)
• 1: 12 oz Package Center Cut Bacon (340g)
• 12 Large Eggs (600g)
• 1.5 Cups Liquid Egg Whites (360g)
• 12 Low Carb Burrito Tortillas
• 1.5 Cups Reduced Fat Cheddar Cheese (168g)
• 1.5 Cups Dry White Rice (270g dry)
• 1 Medium Yellow Onion (200g)
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 Tbsp Worcestershire Sauce
• 3/4 Cup 0% Plain Greek Yogurt (180g)
• 1/8 Cup Light Mayo (30g)
• 2 Tbsp Yellow Mustard (32g)
• 2 Tbsp Ketchup (32g)
• 3 tsp Pickle Juice (12g)
• 1 tsp Onion Powder
• 1 tsp Paprika + Salt to taste
• 1 tsp Paprika + Salt to taste

Instructions

1. Prepare the white rice and set it aside to cool.
2. Cook the bacon until it reaches a crispy texture, then drain the excess fat.
3. In the same pan used for the bacon, brown the ground beef and onion with the salt, black pepper, garlic powder, onion powder, and Worcestershire sauce.
4. Whisk the eggs and egg whites together, then pour them into the pan with the beef and cook until the mixture is set.
5. Mix the cooked rice, crispy bacon, cheddar cheese, and the prepared Big Mac sauce into the egg and beef mixture.
6. Divide the mixture evenly among 12 tortillas, using approximately 1 cup of filling per tortilla, and wrap them tightly.
7. Sear the wrapped burritos in a pan for 1 to 2 minutes on each side.
8. Store in the refrigerator for up to 5 days or freeze for longer storage; reheat using a microwave or air fryer.