These Breakfast Burritos are easy to make, completely customizable, and perfect for meal prep! Make a big batch, stash them in the fridge or freezer, and you've got a delicious grab-and-go breakfast ready all week long.
This Breakfast Burrito is my absolute go-to breakfast right now and I am obsessed! I love how easily customizable it is - you can truly make it your own depending on what you have in the fridge. Plus it's just packed with so much good stuff!
I love making a big batch of these at the beginning of the week and stashing them in the fridge or freezer because grabbing one on a busy morning is an absolute lifesaver. Just like my Potato Breakfast Burritos, these are so easy to make and loaded with so much flavor - they're the kind of recipe you'll find yourself making on repeat!
If you've never made breakfast burritos before, don't worry - they are so simple to throw together and completely customizable depending on what you've got on hand. Once you make a batch, you'll wonder how you ever did mornings without them!
Ingredients
This list is full of fresh ingredients! Find ingredient notes (including substitutions and swaps) below.
- Turkey Sausage: I love using turkey sausage, but feel free to use plant-based meat or leave it out completely. If you're leaving it out I recommend adding some extra veggies!
- Cottage Cheese: You can also swap it out for Greek yogurt if that's all you have on hand.
- Tortillas: make sure to use burrito-sized tortillas, or you won't be able to fit the filling in!
- Veggies: I love using onions and bell peppers but feel free to swap them out for different veggies.
- Cilantro: got the cilantro gene? Feel free to leave it out!
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make High Protein Breakfast Burritos
This recipe is simple and easy to make. Follow along below.
In a large skillet, brown the sausage meat over medium heat until fully cooked then remove from the pan and set aside. Add olive oil to the same skillet. Once hot, add the peppers and onion and cook for 5 minutes.
While the pepper and onion are cooking, whisk together the eggs, egg whites, cottage cheese, salt, pepper and garlic powder in a bowl. Pour into the skillet and cook until the eggs have cooked through.
Add the sausage back in along with the cheese and cilantro. Mix until well combined and the cheese has melted.
Warm the tortillas in the microwave or a pan and fill each one with ¼ of the filling. Fold tightly into a burrito. Heat a pan over medium to brown each side of the burrito.
If you want to make a big batch of these for meal prep, you can double the ingredients to make 8 burritos.
Recipe Substitutions and Variations
- Use the filling to make quesadillas or breakfast tacos instead of burritos!
- Swap the sausage for other meats- bacon, turkey bacon, regular sausage, tofu.
- Add fillings like avocado or guacamole, jalapeños, green onions, bacon or hash browns.
- If you want a bit of a kick, then definitely add some salsa or hot sauce to the filling!
Equipment Needed
This recipe is pretty minimal on equipment, but this is my favorite skillet to use when whipping up breakfast burritos!
I also love chopping veggies with a high quality chef knife- this is my fav!
How To Store
If not enjoying right away, wrap the cooled burritos in foil and store in the fridge for up to 5 days or in the freezer for up to 2 months.
More Recipes To Try
Looking for other recipes like this? Try these:
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High Protein Breakfast Burrito
Ingredients
- 8 oz turkey sausage
- 1 tablespoon olive oil
- 1 red bell pepper chopped
- 1 small yellow onion chopped
- 4 large eggs
- ½ cup egg whites
- ¼ cup low-fat cottage cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ¾ cup sharp cheddar cheese
- 2 tablespoon cilantro finely chopped , optional
- 4 burrito-sized tortillas
- ¼ cup refried beans
Instructions
- In a large skillet, brown the sausage over medium heat until fully cooked through. Remove and set aside.8 oz turkey sausage
- In the same skillet, add the olive oil. Once hot, add the pepper and onion, cooking until tender, about 5 minutes.1 tablespoon olive oil, 1 red bell pepper, 1 small yellow onion
- While peppers and onions cook, in a separate bowl whisk together the eggs, egg whites, cottage cheese, salt, pepper, and garlic powder. Pour into the skillet of peppers/onions and cook until eggs are just about cooked through.4 large eggs, ½ cup egg whites, ¼ cup low-fat cottage cheese, 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garlic powder
- Add back in the sausage, plus the cheese, and cilantro. Mix until well combined and cheese is melted.¾ cup sharp cheddar cheese, 2 tablespoon cilantro, 8 oz turkey sausage
- Warm the tortillas in the microwave or in a pan, and fill each burrito with 2 tablespoon of beans and a ¼ of the egg mixture. Fold tightly into a burrito and heat a fry pan over medium. Place burritos seam side down and cook for 2-3 minutes or until golden brown. Flip and repeat.4 burrito-sized tortillas
- Allow them to cool completely before wrapping and placing in fridge or freezer for storage.
Notes
- To reheat: (thaw if frozen) and place in the microwave covered by a damp paper towel and heat for 1-2 minutes.
- Will last in the fridge for up to 5 days, and in the freezer for 2 months.
Christina Hernandez says
super fast , and delicious. will be making more ! Thank you
Kelly Nash says
Happy to hear you liked these, Christina! Thanks for trying them!
Marina says
This is the best breakfast burrito I've ever had! I wanted enough for this week's meal prep so I doubled the recipe. However, I did NOT double the salt, black pepper nor the garlic powder. I omitted the bell pepper and instead opted for jalapeno refried beans.
It was so filling, and the flavor...NOM
Thank you for this delicious recipe, Kelly! My husband and I loved these.🥰
Kelly Hamilton says
Hi Marina, I'm so happy to hear you enjoyed this recipe! The refried beans sound delicious!
Justin says
Is it 32g of protein per each burrito or is it 32g of protein between all 4?
Kelly Hamilton says
per each burrito!
Bob H. says
Yum!!
Kelly Hamilton says
Hope you enjoyed this recipe!