Beefy Breakfast Crunchwraps

Ingredients

• 140 oz Lean Ground Beef 96/4(1135g)
• 21 cup Diced White Onions(150g)
• 32 packet Taco Seasoning(56g)
• 40.5 cup Enchilada Sauce(120g)
• 52 tablespoon Minced Garlic(30g)
• 63 cup Fat Free Cheddar Cheese(336g)
• 720 Whole Eggs(1200g)
• 81 cup Blended Cottage Cheese(225g)
• 91 tablespoon Garlic Salt(15g)
• 101 tablespoon Black Pepper(7g)
• 1110 slice Center Cut Bacon (cooked), diced(65g)
• 1220 g Fresh Chives(20g)
• 1310 Large Low Calorie Tortillas(500g)
• 1410 Small Low Calorie Tortillas(350g)

Instructions

1. 1Cook diced onions in a pan over medium heat until they start to brown.
2. 2Add lean ground beef and taco seasoning to the pan. Cook until the beef is nearly done.
3. 3Stir in enchilada sauce and minced garlic. Mix well and cook until the beef is fully cooked and the mixture is combined.
4. 4In a bowl, whisk together whole eggs, blended cottage cheese, garlic salt, and black pepper.
5. 5Scramble the egg mixture in a pan over low heat, stirring slowly until almost set.
6. 6Add 1 cup of fat free cheddar cheese, fresh chives, and diced cooked bacon to the eggs. Stir until combined and eggs are just cooked through.
7. 7To assemble each crunchwrap, lay a large tortilla flat, add a portion of the beef mixture, then a portion of the egg mixture, and sprinkle with additional cheddar cheese.
8. 8Place a small tortilla on top, fold the edges of the large tortilla up and over the filling to form a sealed wrap.
9. 9Toast each crunchwrap seam-side down in a pan over medium heat until golden and sealed, then flip and toast the other side.
10. 10Wrap each crunchwrap in aluminum foil. Serve immediately or freeze for later. To reheat from frozen, wrap in a wet paper towel and microwave for 4-5 minutes, then toast in a pan if desired for crispiness.