There’s nothing quite like the satisfying simplicity of a breakfast burrito. For me, it’s a go-to breakfast that feels like a warm hug to kick off the day. Growing up, mornings were often a whirlwind of activity, with everyone rushing out the door. But no matter how chaotic, there was always something comforting about holding a warm, portable burrito stuffed with all my favorite flavors. It’s not just food—it’s an experience.
These high-protein breakfast burritos are the perfect solution for busy mornings when you need something nutritious, filling, and, let’s face it, delicious. Whether you’re a meal-prepping pro or simply looking to make mornings a little easier, these burritos check all the boxes. They’re freezer-friendly, loaded with wholesome ingredients, and endlessly customizable. Plus, with over 35 grams of protein per serving, they’re designed to keep you energized and satisfied all morning long.
Why You’ll Love This Recipe
- Meal Prep Champion: Make these ahead of time, freeze them, and you’ve got breakfast ready for weeks. A lifesaver for those mornings when you’d rather hit snooze one more time.
- Balanced and Wholesome: Packed with lean protein, vegetables, and whole grains, these burritos give you all the energy you need to tackle your day.
- Customizable to Fit Your Needs: Don’t like spinach? Swap it out. Prefer beef sausage? Go for it. You can easily tailor this recipe to suit your taste buds or dietary preferences.
- Kid-Friendly: These burritos are a hit with the whole family. They’re a great way to sneak some extra veggies into your kids’ breakfast.
Ingredients You’ll Need
- 4 large burrito-size tortillas (whole wheat or regular)
- 6 large eggs
- 6 large egg whites (or about ¾ cup)
- ¼ cup cottage cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon light olive oil
- 1 cup frozen hash browns, thawed
- ½ cup red bell pepper, diced
- ½ cup sweet yellow onion, diced
- 2 cups fresh baby spinach, roughly chopped
- 8 ounces ground lamb sausage, cooked and crumbled
- ½ cup shredded cheddar cheese
Optional Toppings:
- Salsa
- Diced avocado
- Chopped cilantro
- Plain Greek yogurt or sour cream
How to Make High-Protein Breakfast Burritos
Step 1: Prepare the Burrito Filling
Start by whisking the eggs, egg whites, cottage cheese, salt, and black pepper in a medium bowl. The cottage cheese might seem like an unusual addition, but trust me—it adds a creamy texture and boosts the protein content without any noticeable flavor. Set this mixture aside.
Next, heat a large nonstick skillet over medium-high heat and add olive oil. Once the oil is hot, toss in the thawed hash browns, red bell pepper, and diced onion. Sauté everything together for about 4-5 minutes until the vegetables soften and the hash browns get a light golden hue. The aroma at this stage is amazing—it’s the kind of smell that gets the whole house excited for breakfast.
Add the chopped baby spinach to the skillet, stir it into the mix, and cover with a lid. Let it cook for another 2-3 minutes, stirring occasionally, until the spinach wilts down.
Reduce the heat to medium and pour in your egg mixture. Stir gently as the eggs cook, ensuring they don’t overcook and become rubbery. After about 3-4 minutes, the eggs should be set but still moist. Transfer everything to a bowl and let it cool slightly.
Step 2: Assemble the Burritos
Now for the fun part—assembling the burritos! Warm each tortilla in the microwave for about 10 seconds to make it easier to fold.
Spoon about a quarter of the egg and vegetable mixture onto the center of each tortilla. Add a quarter of the crumbled lamb sausage and sprinkle with 2 tablespoons of shredded cheddar cheese. Fold in the sides of the tortilla, then roll it up tightly from the bottom to create your burrito.
Step 3: Cook or Freeze
If you’re eating one right away, heat a nonstick skillet over medium-high heat with a small drizzle of olive oil. Place the burrito seam-side down and cook for 1-2 minutes on each side until golden brown and slightly crispy.
If you’re freezing them, let the burritos cool completely before wrapping each one tightly in foil or plastic wrap. Place them in a zip-top freezer bag and store for up to 4 months.
Helpful Tips for Perfect Burritos
- Let the Filling Cool: Before assembling the burritos, allow the egg mixture to cool. This keeps the tortillas from becoming soggy, especially if you plan to freeze them.
- Keep the Tortillas Soft: Warming the tortillas before assembly makes them more pliable, reducing the risk of tears.
- For Extra Crispiness: When reheating, try crisping the burrito in a skillet to give it that toasty, restaurant-quality finish.
Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 burritos
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Notes
- Meat Alternatives: Swap out lamb sausage for turkey sausage, beef sausage, or even a plant-based alternative like Beyond Meat crumbles.
- Cheese Options: Don’t love cheddar? Try Monterey Jack, pepper jack, or even a dairy-free cheese to suit your needs.
- Extra Veggies: Feel free to add diced zucchini, mushrooms, or kale to the filling for added nutrients.
Nutritional Information (per burrito)
- Calories: 450 kcal
- Protein: 35 grams
- Carbohydrates: 30 grams
- Fat: 20 grams
- Fiber: 5 grams
Frequently Asked Questions
Q: Can I make these gluten-free?
A: Yes! Simply use gluten-free tortillas to make the recipe suitable for a gluten-free diet.
Q: Can I add more vegetables?
A: Absolutely. Vegetables like diced zucchini, mushrooms, or even broccoli florets work beautifully in this recipe.
Q: How do I prevent freezer burn?
A: Make sure to wrap the burritos tightly in foil or plastic wrap and store them in an airtight container or zip-top freezer bag.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap individually in foil or plastic wrap and freeze for up to 4 months.
Related Recipes
If you loved this recipe, check out these other meal-prep-friendly ideas:
Conclusion
These high-protein breakfast burritos are the ultimate grab-and-go solution for busy mornings. Packed with flavor, protein, and wholesome ingredients, they’re satisfying, customizable, and easy to prepare in advance. Whether you’re meal-prepping for the week or just need a quick breakfast, these burritos will have you looking forward to every bite. Make a batch, and enjoy stress-free mornings!
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High-Protein Breakfast Burritos (Freezer-Friendly)
Description
There’s nothing quite like the satisfying simplicity of a breakfast burrito. For me, it’s a go-to breakfast that feels like a warm hug to kick off the day. Growing up, mornings were often a whirlwind of activity, with everyone rushing out the door. But no matter how chaotic, there was always something comforting about holding a warm, portable burrito stuffed with all my favorite flavors. It’s not just food—it’s an experience.
These high-protein breakfast burritos are the perfect solution for busy mornings when you need something nutritious, filling, and, let’s face it, delicious. Whether you’re a meal-prepping pro or simply looking to make mornings a little easier, these burritos check all the boxes. They’re freezer-friendly, loaded with wholesome ingredients, and endlessly customizable. Plus, with over 35 grams of protein per serving, they’re designed to keep you energized and satisfied all morning long.
Ingredients
Step 1: Prepare the Burrito Filling
Start by whisking the eggs, egg whites, cottage cheese, salt, and black pepper in a medium bowl. The cottage cheese might seem like an unusual addition, but trust me—it adds a creamy texture and boosts the protein content without any noticeable flavor. Set this mixture aside.
Next, heat a large nonstick skillet over medium-high heat and add olive oil. Once the oil is hot, toss in the thawed hash browns, red bell pepper, and diced onion. Sauté everything together for about 4-5 minutes until the vegetables soften and the hash browns get a light golden hue. The aroma at this stage is amazing—it’s the kind of smell that gets the whole house excited for breakfast.
Add the chopped baby spinach to the skillet, stir it into the mix, and cover with a lid. Let it cook for another 2-3 minutes, stirring occasionally, until the spinach wilts down.
Reduce the heat to medium and pour in your egg mixture. Stir gently as the eggs cook, ensuring they don’t overcook and become rubbery. After about 3-4 minutes, the eggs should be set but still moist. Transfer everything to a bowl and let it cool slightly.
Step 2: Assemble the Burritos
Now for the fun part—assembling the burritos! Warm each tortilla in the microwave for about 10 seconds to make it easier to fold.
Spoon about a quarter of the egg and vegetable mixture onto the center of each tortilla. Add a quarter of the crumbled lamb sausage and sprinkle with 2 tablespoons of shredded cheddar cheese. Fold in the sides of the tortilla, then roll it up tightly from the bottom to create your burrito.
Step 3: Cook or Freeze
If you’re eating one right away, heat a nonstick skillet over medium-high heat with a small drizzle of olive oil. Place the burrito seam-side down and cook for 1-2 minutes on each side until golden brown and slightly crispy.
If you’re freezing them, let the burritos cool completely before wrapping each one tightly in foil or plastic wrap. Place them in a zip-top freezer bag and store for up to 4 months.
Instructions
Step 1: Prepare the Burrito Filling
Start by whisking the eggs, egg whites, cottage cheese, salt, and black pepper in a medium bowl. The cottage cheese might seem like an unusual addition, but trust me—it adds a creamy texture and boosts the protein content without any noticeable flavor. Set this mixture aside.
Next, heat a large nonstick skillet over medium-high heat and add olive oil. Once the oil is hot, toss in the thawed hash browns, red bell pepper, and diced onion. Sauté everything together for about 4-5 minutes until the vegetables soften and the hash browns get a light golden hue. The aroma at this stage is amazing—it’s the kind of smell that gets the whole house excited for breakfast.
Add the chopped baby spinach to the skillet, stir it into the mix, and cover with a lid. Let it cook for another 2-3 minutes, stirring occasionally, until the spinach wilts down.
Reduce the heat to medium and pour in your egg mixture. Stir gently as the eggs cook, ensuring they don’t overcook and become rubbery. After about 3-4 minutes, the eggs should be set but still moist. Transfer everything to a bowl and let it cool slightly.
Step 2: Assemble the Burritos
Now for the fun part—assembling the burritos! Warm each tortilla in the microwave for about 10 seconds to make it easier to fold.
Spoon about a quarter of the egg and vegetable mixture onto the center of each tortilla. Add a quarter of the crumbled lamb sausage and sprinkle with 2 tablespoons of shredded cheddar cheese. Fold in the sides of the tortilla, then roll it up tightly from the bottom to create your burrito.
Step 3: Cook or Freeze
If you’re eating one right away, heat a nonstick skillet over medium-high heat with a small drizzle of olive oil. Place the burrito seam-side down and cook for 1-2 minutes on each side until golden brown and slightly crispy.
If you’re freezing them, let the burritos cool completely before wrapping each one tightly in foil or plastic wrap. Place them in a zip-top freezer bag and store for up to 4 months.
Notes
- Meat Alternatives: Swap out lamb sausage for turkey sausage, beef sausage, or even a plant-based alternative like Beyond Meat crumbles.
- Cheese Options: Don’t love cheddar? Try Monterey Jack, pepper jack, or even a dairy-free cheese to suit your needs.
- Extra Veggies: Feel free to add diced zucchini, mushrooms, or kale to the filling for added nutrients.