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@abby.hedges: I need a podcast

abby👼🏼
abby👼🏼
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Region: US
Thursday 29 May 2025 19:46:24 GMT
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Comments

caroline.dilts
caroline :
storytime at sonic before I leave🙏
2025-05-29 21:59:15
0
maerhartley
Mae :
I can confirm
2025-05-29 20:16:11
0
user39691959314783
user39691959314783 :
staying entertained
2025-05-29 21:34:19
0
alexandragillen
ALEX! :
Dude
2025-05-29 20:31:11
0
izzychapman26
Izzy :
im dead
2025-05-29 20:59:07
0
nina.batte
Nina Batte :
i’m crying
2025-05-30 03:26:35
0
mikayla_koch
Mikayla :
PLSSS
2025-05-30 01:24:34
0
2016queen
laur :
i can’t w @alex😎
2025-05-30 06:21:49
0
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@Amy_serie_polygamie
@Amy_serie_polygamie
Sheet Pan Breakfast Burritos This may be the single most efficient, and lowest effort, method for making breakfast burritos in bulk 🌯 Making breakfast burritos this way is just incredibly satisfying - and you get 10 (!!) breakfast burritos that you can store frozen and reheat in just a few minutes every morning Per burrito (Makes 10): 445 Calories 33g Protein 46g Carbs 14g Fat I used a “Jelly Roll” pan (the exact dimensions were 10”x15”, 1 inch lip) for this recipe, which is a common sized sheet pan found at grocery stores. - A quarter sheet pan will be smaller, so you’ll need to scale down the ingredients slightly - You can also scale up the recipe by using a larger sheet pan, just be sure it has at least a 1” raised edge Ingredients: 1 red bell pepper, diced 1 orange bell pepper, diced 1 yellow onion, diced 400g yellow Potatoes (~2-3), diced 30g (2 Tbsp) olive oil Salt/pepper to taste Lean Ground Breakfast Sausage: 448g (16oz) 93% beef or turkey 2 tsp coarse salt 1 teaspoon garlic powder 1 teaspoon chili powder 1/2 teaspoon rubbed sage 1/2 teaspoon Italian seasoning 1/2 teaspoon cumin OR use your favorite all purpose seasoning Blended egg mixture: 650g (2.75 cups) egg whites 3 eggs 200g (1 cup) cottage cheese 8g (1 Tbsp) corn starch 50g (1/2 cup) shredded cheddar 10 burrito sized tortillas High Protein Cream Sauce: 400g (2 cups) fat free Greek yogurt 50g (3 Tbsp) hot sauce of choice Garlic, salt and pepper to taste Cilantro as garnish — This recipe is highly customizable - here’s the general method I follow for making sheet pan burritos 🌯 STEP 1: Add your veggies/roasting ingredients of choice, and roast until softened STEP 2: Add your protein source of choice over the top, bake until browned STEP 3: Add your egg mixture and cheese, bake until middle is firm and edges are crisp - Let sit for 10 minutes before slicing STEP 4: Assemble your burritos - Slice into equally sized rectangles, add to a burrito sized tortilla along with any sauce or garnishes of choice - Roll your burritos, and enjoy! #mealprep #breakfastburrito #sheetpanmeals #sheetpanbreakfastburrito #stealthhealth
Sheet Pan Breakfast Burritos This may be the single most efficient, and lowest effort, method for making breakfast burritos in bulk 🌯 Making breakfast burritos this way is just incredibly satisfying - and you get 10 (!!) breakfast burritos that you can store frozen and reheat in just a few minutes every morning Per burrito (Makes 10): 445 Calories 33g Protein 46g Carbs 14g Fat I used a “Jelly Roll” pan (the exact dimensions were 10”x15”, 1 inch lip) for this recipe, which is a common sized sheet pan found at grocery stores. - A quarter sheet pan will be smaller, so you’ll need to scale down the ingredients slightly - You can also scale up the recipe by using a larger sheet pan, just be sure it has at least a 1” raised edge Ingredients: 1 red bell pepper, diced 1 orange bell pepper, diced 1 yellow onion, diced 400g yellow Potatoes (~2-3), diced 30g (2 Tbsp) olive oil Salt/pepper to taste Lean Ground Breakfast Sausage: 448g (16oz) 93% beef or turkey 2 tsp coarse salt 1 teaspoon garlic powder 1 teaspoon chili powder 1/2 teaspoon rubbed sage 1/2 teaspoon Italian seasoning 1/2 teaspoon cumin OR use your favorite all purpose seasoning Blended egg mixture: 650g (2.75 cups) egg whites 3 eggs 200g (1 cup) cottage cheese 8g (1 Tbsp) corn starch 50g (1/2 cup) shredded cheddar 10 burrito sized tortillas High Protein Cream Sauce: 400g (2 cups) fat free Greek yogurt 50g (3 Tbsp) hot sauce of choice Garlic, salt and pepper to taste Cilantro as garnish — This recipe is highly customizable - here’s the general method I follow for making sheet pan burritos 🌯 STEP 1: Add your veggies/roasting ingredients of choice, and roast until softened STEP 2: Add your protein source of choice over the top, bake until browned STEP 3: Add your egg mixture and cheese, bake until middle is firm and edges are crisp - Let sit for 10 minutes before slicing STEP 4: Assemble your burritos - Slice into equally sized rectangles, add to a burrito sized tortilla along with any sauce or garnishes of choice - Roll your burritos, and enjoy! #mealprep #breakfastburrito #sheetpanmeals #sheetpanbreakfastburrito #stealthhealth
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