High-Protein Mickey D’s-Style Breakfast Burritos

8 meals

From a reel by Samuel Benjamin — watch the original

Ingredients

• 1 lb 96/4 lean ground beef
• 12 oz center-cut bacon
• 6 large eggs
• ¾ cup liquid egg whites
• 8 low-carb burrito-size tortillas
• 1½ cups reduced-fat shredded cheddar cheese
• ¾ cup dry jasmine rice
• ¾ cup water
• ½ medium yellow onion, diced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Worcestershire sauce
• ⅜ cup plain nonfat Greek yogurt
• 1 tbsp light mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp ketchup
• 1½ tsp dill pickle juice
• ½ tsp onion powder
• ½ tsp smoked paprika
• Salt to taste

Instructions

1. Prepare the jasmine rice and cook the bacon separately.
2. Sauté the diced onion and ground beef in a pan until the beef is browned.
3. Add the salt, black pepper, garlic powder, onion powder, and Worcestershire sauce to the beef mixture.
4. Incorporate the eggs and egg whites into the pan and scramble until cooked.
5. Mix the cooked rice, bacon, and shredded cheddar cheese into the egg and beef mixture.
6. Combine the Greek yogurt, light mayonnaise, yellow mustard, ketchup, dill pickle juice, onion powder, and smoked paprika in a bowl, mixing until smooth; season with salt as needed.
7. Place approximately 1 cup of the filling into each tortilla and distribute the sauce evenly.
8. Roll the tortillas tightly and toast them in a pan for 1 to 2 minutes on each side.