This High Protein Breakfast Burrito recipe is the perfect way to start your day with balanced nutrition, bold flavor, and lasting energy. Packed with eggs, egg whites, cottage cheese, turkey sausage, and vegetables, this breakfast burrito is ideal for busy mornings, meal prep, or post-workout fuel.
Why You’ll Love This Recipe
- High in protein to keep you full longer
- Perfect for make-ahead breakfast meal prep
- Balanced with vegetables, healthy fats, and carbs
- Customizable with your favorite toppings
Ingredients
Breakfast Burritos
- 4 large burrito-size tortillas (whole wheat or regular)
- 6 large eggs
- 6 large egg whites (about 3/4 cup)
- 1/4 cup cottage cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon light olive oil
- 1 cup frozen hash browns, thawed
- 1/2 cup red bell pepper, diced
- 1/2 cup sweet yellow onion, diced
- 2 cups fresh baby spinach, roughly chopped
- 8 ounces ground turkey sausage, cooked and crumbled
- 1/2 cup shredded cheddar cheese
Suggested Toppings
- Salsa
- Avocado
- Fresh cilantro
- Plain Greek yogurt or sour cream
Instructions
- In a medium bowl, whisk together eggs, egg whites, cottage cheese, salt, and black pepper. Set aside.
- Heat a large nonstick skillet over medium-high heat. Add olive oil, then hash browns, bell pepper, and onion.
- Sauté for 4–5 minutes until vegetables are softened but still slightly crisp.
- Add spinach, cover, and cook for 2–3 minutes until wilted.
- Reduce heat to medium and pour in the egg mixture. Cook for 3–4 minutes, stirring often, until eggs are cooked through but still moist.
- Remove mixture from heat and allow to cool slightly.
- Warm a tortilla for 10 seconds to make it flexible. Fill with one-quarter of the egg mixture, one-quarter of the turkey sausage, and 2 tablespoons cheddar cheese.
- Roll tightly and serve with desired toppings.
- Optional: Crisp burritos in a skillet with a little oil for 1–2 minutes per side.
Tips & Tricks
- Whole wheat tortillas add extra fiber
- Let the filling cool before wrapping for meal prep
- Crisp the burritos for added texture
- Swap cheddar for pepper jack or mozzarella
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 burritos
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: High protein, halal-friendly
Notes
- Add mushrooms or zucchini for extra veggies
- Greek yogurt makes a great high-protein topping
- Salsa adds flavor without extra calories
Nutrition (Approximate per burrito)
- Calories: 430
- Protein: 38g
- Carbohydrates: 35g
- Fat: 18g
FAQ
Is this breakfast burrito good for meal prep?
Yes, it’s ideal for both refrigerator and freezer storage.
Can I freeze high protein breakfast burritos?
Absolutely. Wrap individually and freeze for up to 4 months.
How do I reheat frozen burritos?
Remove foil and microwave until heated through, or reheat in the oven.
Can I make this without cheese?
Yes, the burritos will still be flavorful and high in protein.
What makes this burrito high protein?
Eggs, egg whites, cottage cheese, and turkey sausage provide a strong protein boost.
Storage
Store wrapped burritos in the refrigerator for up to 4 days. Freeze individually wrapped burritos for up to 4 months. Reheat as needed.
Similar Recipes
High Protein Breakfast Burrito Recipe
Ingredients
Breakfast Burritos
- 4 large burrito-size tortillas whole wheat or regular
- 6 large eggs
- 6 large egg whites about 3/4 cup
- 1/4 cup cottage cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon light olive oil
- 1 cup frozen hash browns thawed
- 1/2 cup red bell pepper diced
- 1/2 cup sweet yellow onion diced
- 2 cups fresh baby spinach roughly chopped
- 8 ounces ground turkey sausage cooked and crumbled
- 1/2 cup shredded cheddar cheese
Suggested Toppings
- Salsa
- Avocado
- Fresh cilantro
- Plain Greek yogurt or sour cream
Instructions
- In a medium bowl, whisk together eggs, egg whites, cottage cheese, salt, and black pepper. Set aside.
- Heat a large nonstick skillet over medium-high heat. Add olive oil, then hash browns, bell pepper, and onion.
- Sauté for 4–5 minutes until vegetables are softened but still slightly crisp.
- Add spinach, cover, and cook for 2–3 minutes until wilted.
- Reduce heat to medium and pour in the egg mixture. Cook for 3–4 minutes, stirring often, until eggs are cooked through but still moist.
- Remove mixture from heat and allow to cool slightly.
- Warm a tortilla for 10 seconds to make it flexible. Fill with one-quarter of the egg mixture, one-quarter of the turkey sausage, and 2 tablespoons cheddar cheese.
- Roll tightly and serve with desired toppings.
- Optional: Crisp burritos in a skillet with a little oil for 1–2 minutes per side.
Notes
- Add mushrooms or zucchini for extra veggies
Conclusion
This High Protein Breakfast Burrito recipe is a nutritious, satisfying option that fits perfectly into busy lifestyles. Whether eaten fresh or prepped ahead, it delivers flavor, protein, and convenience in every bite.