Description

These high-protein Breakfast Burritos are perfect for busy mornings, combining roasted veggies, lean ground meat, and a fluffy egg and cottage cheese mixture, all wrapped in a large tortilla. They are freezer-friendly, allowing you to prepare them in advance and enjoy a quick, nutritious meal anytime.

Ingredients

Scale

Vegetables

1 cup diced bell peppers
1 cup diced onions
2 cups diced yellow potatoes

Protein and Dairy

1 lb lean ground meat (turkey, chicken, or beef)
6 large eggs
4 large egg whites
1/2 cup cottage cheese
1 cup shredded cheddar cheese

Other Ingredients

2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
10 large burrito-sized tortillas
Your favorite sauce (e.g., salsa, hot sauce) as needed
1/4 cup fresh cilantro, chopped

Instructions

Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables and cooking the mixture.
Prepare the veggies: Spread the diced bell peppers, onions, and yellow potatoes evenly on a large sheet pan.
Season and oil: Drizzle the vegetables with olive oil, then sprinkle with salt and pepper. Toss well to coat everything evenly.
Roast the vegetables: Place the sheet pan in the oven and roast until the veggies are tender and lightly browned, about 20-25 minutes.
Cook the ground meat: Spread the lean ground meat over the roasted vegetables, season with paprika, garlic powder, onion powder, salt, and pepper, then return to the oven and roast until the meat is cooked through, around 10-15 minutes.
Make the egg mixture: In a blender or food processor, combine the eggs, egg whites, and cottage cheese. Blend until the mixture is smooth and creamy.
Combine and bake: Pour the egg mixture evenly over the cooked veggies and meat on the sheet pan. Sprinkle the shredded cheddar cheese on top and bake until the eggs are set and cheese is melted, approximately 12-15 minutes.
Cool and portion: Remove from the oven and let it cool slightly. Slice the baked mixture into 10 equal portions.
Assemble burritos: Place each portion onto a large tortilla, add your favorite sauce and sprinkle with fresh chopped cilantro, then roll the tortilla tightly to form a burrito.
Wrap and freeze: Wrap each burrito tightly in parchment paper or foil, then store in the freezer for up to 3 months.
Reheat and enjoy: To serve, microwave a frozen burrito for 3–4 minutes until heated through, then enjoy a convenient, protein-packed breakfast.

Notes

You can customize the ground meat choice to turkey, chicken, or lean beef depending on preference.
For a vegetarian version, substitute ground meat with cooked black beans or tofu.
Make sure to cool the baked egg mixture before slicing to help with neat portions.
Use a blender for the egg mixture to ensure a creamy texture without lumps.
These burritos freeze well for up to 3 months—label and date your packages.
If you prefer a spicier burrito, add jalapeños or hot sauce to the filling.
You can reheat in an oven or air fryer for a crispier texture instead of microwaving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Roasting and Baking
Cuisine: American

Nutrition

Serving Size: 1 burrito
Calories: 320 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 210 mg

Keywords: Breakfast burritos, high protein breakfast, freezer-friendly breakfast, easy breakfast recipe, ground meat breakfast, meal prep breakfast