If you’re anything like me, mornings can be a bit chaotic, and finding a breakfast that’s quick, satisfying, and packed with protein is a total game-changer. These high-protein breakfast burritos check all those boxes and then some! Imagine fluffy scrambled eggs mixed with lean, savory turkey sausage, creamy cottage cheese, and melty cheese, all wrapped up in a warm whole wheat tortilla. Whether you’re meal prepping for the week or need a grab-and-go option for busy mornings, these burritos will keep you fueled and energized all day long.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
The beauty of this recipe is how simple yet versatile it is. Start with eggs or egg whites for a protein punch. I love adding cottage cheese into the eggs for that extra creaminess and protein boost—it’s such a game-changer and keeps the eggs super fluffy! Lean ground turkey or chicken sausage gives it a hearty, savory flavor without weighing you down. Toss in some black beans for fiber and a little texture contrast, plus diced bell peppers and onions for freshness and crunch. Don’t forget the shredded cheddar or mozzarella cheese—because melty cheese makes everything better.
You can adjust the spices to your liking; I usually sprinkle in garlic powder and a hint of chili powder to give it a subtle kick. And of course, whole wheat or low-carb tortillas keep it wholesome and help the burrito hold together nicely.
Why You’ll Love These Burritos
These breakfast burritos are a powerhouse of protein—perfect to start your day strong or refuel after a workout. They’re incredibly quick to whip up, ready in under 30 minutes, which means less time in the kitchen and more time enjoying your morning. Plus, they’re totally make-ahead friendly. Prepare a batch on Sunday, freeze them, and you’ll have an easy breakfast ready for hectic days.
What’s even better? You can customize them endlessly! Want it spicy? Add jalapeños or your favorite hot sauce. Need a dairy-free option? Swap the cottage cheese for mashed avocado. Prefer a low-carb meal? Use a low-carb tortilla or even wrap it in a collard green leaf. The possibilities are endless, and you’ll love how easy this is to adapt.
How to Make High-Protein Breakfast Burritos
Cook the Protein
Start by heating olive oil in a skillet over medium heat. Toss in diced onions and bell peppers and sauté for 2–3 minutes until they soften and start to release their sweetness. Add your ground turkey or chicken sausage and cook until browned, breaking it up with a spatula. Sprinkle in garlic powder, chili powder, salt, and black pepper to season. The aromas at this stage will get you even more excited for breakfast!
Scramble the Eggs
In a bowl, whisk together your eggs and cottage cheese until smooth. Pour this mixture into the skillet with the cooked veggies and meat, cooking over medium-low heat. Stir gently to scramble the eggs until they’re fluffy and just set—don’t overcook or they’ll get rubbery. The cottage cheese keeps the eggs creamy and soft, which makes all the difference.
Assemble Your Burritos
Warm your tortillas briefly in the microwave or on a dry skillet so they’re flexible and won’t crack when you roll them. Spread a spoonful of black beans down the center, then layer on the egg and meat mixture, followed by a generous sprinkle of shredded cheese. If you like a little heat, drizzle some hot sauce or salsa on top.
Fold in the sides and roll the burrito tightly from one end to the other. This helps everything stay nicely packed and portable.
Serving Suggestions and Variations
Serve these burritos right away with your favorite salsa or a dollop of Greek yogurt or guacamole on the side. They also make fantastic post-workout meals thanks to the balance of protein, healthy fats, and complex carbs.
If you want to switch things up, try adding sautéed spinach, kale, or arugula for an extra green boost. Mushrooms or zucchini work great too and add some lovely earthiness. Feeling adventurous? Mix in some smoked paprika or cumin to give the filling a smoky, warm flavor.
For a cheesy twist, swap the cheddar for a mix of feta and mozzarella—feta adds a tangy brightness that’s irresistible.
Tips and Tricks for Perfect Burritos
- Let the filling cool just a bit before wrapping to avoid soggy tortillas. Excess moisture is the enemy of a good burrito!
- Use whole wheat or high-fiber tortillas to help the burritos hold together, especially if you’re freezing them.
- Don’t overfill your burritos — it’s tempting, but a moderate amount makes wrapping easier and prevents bursting.
- If freezing, wrap each burrito tightly in foil and store in an airtight bag. When reheating, unwrap halfway through to avoid steam buildup and sogginess.
Storage and Reheating
These burritos keep beautifully in the fridge for up to 4 days, perfect for busy workweeks. To freeze, wrap individually in foil and store for up to 3 months—just pull one out the night before, and you’re good to go the next morning.
When it’s time to reheat, you have options. Microwave for 1–2 minutes, flipping halfway, for a quick fix. Or, for a crispy tortilla finish, pop it in a 350°F oven for 10–15 minutes or warm it in a skillet over medium heat.
FAQs
Can I make these vegetarian?
Absolutely! Skip the meat and add extra beans, tofu scramble, or simply increase the eggs. They’ll still be packed with protein and super tasty.
Will the burritos get soggy if I prep them ahead?
To keep them fresh, let the filling cool before wrapping and avoid adding too much wet salsa inside. Add salsa or sauces right before eating for best results.
Can I add greens to the filling?
Yes! Spinach, kale, or arugula mix in perfectly and boost nutrition without overpowering the flavors.
What’s the best tortilla for meal prep?
Whole wheat or high-protein tortillas work best—they’re sturdy, healthy, and less likely to tear.
Can I use just egg whites for lower fat?
Definitely. Replace whole eggs with 1 cup of egg whites to reduce fat while keeping the protein content high.
What sauces pair well with these burritos?
Salsa, hot sauce, guacamole, or Greek yogurt are all fantastic options that complement the flavors.
Can I grill these burritos?
Yes! After wrapping, toast them on a skillet for 1–2 minutes per side for a crispy, golden crust that adds a wonderful texture.
Final Thoughts
These high-protein breakfast burritos are a total win for busy mornings and meal prep days. They come together quickly, taste amazing, and keep you satisfied and energized. Whether you’re fueling up for work, workouts, or a busy weekend, this recipe will quickly become a favorite in your kitchen. Give it a try and enjoy a protein-packed breakfast that’s as delicious as it is easy!
High Protein Breakfast Burritos
Ingredients
- 1 tsp olive oil
- 1/2 lb lean turkey sausage (or chicken sausage)
- 4 large eggs
- 1/4 cup egg whites
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup Greek yogurt (or sour cream)
- 4 whole wheat tortillas
- 1/2 cup salsa (for serving)
- 1/4 piece avocado, sliced (optional)
- to taste fresh cilantro, chopped (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add turkey sausage and cook for 5–7 minutes, breaking it up until fully cooked.
- In a bowl, whisk together eggs, egg whites, salt, pepper, garlic powder, and smoked paprika.
- Push the sausage to one side of the pan and pour in the eggs.
- Cook for 3–4 minutes, stirring gently until eggs are scrambled and fully set.
- Stir in black beans and remove from heat.
- Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
- Spread Greek yogurt on each tortilla.
- Divide the egg and sausage mixture evenly among the tortillas.
- Sprinkle with shredded cheese, then add optional avocado slices and cilantro.
- Roll the tortillas tightly, folding in the sides as you go.
- Serve immediately with salsa or wrap in foil for meal prep.
