This post may contain affiliate links. Please read our disclosure policy.
These high protein breakfast burritos are incredibly filling and packed with nutrition, making them the perfect meal prep for busy mornings, a quick lunch or even dinner!
This post may contain affiliate links.
Why you’ll love this
These high protein burritos are easy, delicious, filling, and meal-prep and freezer friendly for ready-to-go breakfasts all week.
They store SO well and they’re just as good once you heat them back up. You’ll love having these on hand for morning meals on busy days.
One burrito packs 35 grams of protein and 6 grams of fiber. And did I mention they’re absolutely delicious too? They’re such a great breakfast option if you’ve been trying to eat more protein in the morning.
These high protein loaded breakfast burritos are packed with taco-seasoned lean ground turkey, beans, eggs, and melty cheese all wrapped up in a soft burrito-sized tortilla.
Let’s get into what you need to make them!
Ingredients
- Olive oil: Olive oil adds healthy fats and helps brown the veggies and meat. Any neutral oil will work so use what you have- I love avocado oil too.
- Ground turkey: Lean ground turkey is the MVP (most valuable protein) for this healthy breakfast burrito recipe! You can also use ground chicken or ground beef.
- Bell pepper + onion: Use your personal favorite pepper. Yellow, orange or red bell pepper adds subtle sweetness along with fiber and other nutrients. Green bell pepper adds more savory flavor. For onions, you can use yellow onion, red onion or even green onion.
- Black beans: Beans are a great way to add extra protein and fiber to these easy breakfast burritos. I also like to use pinto beans or refried beans.
- Taco seasoning: To keep this recipe super flavorful and simple I use a packet of taco seasoning (my favorite is Siete). Most taco seasonings have chili powder, cumin, garlic and onion powder and sometimes other herbs and spices, so any will work.
- Sharp cheddar cheese: Shredded cheese creates a creamy, melty cheese mixture that holds this burrito together. More cheddar is sprinkled into each burrito for even more cheesy goodness.
- Eggs: Whole eggs make the fluffy scrambled eggs for these high-protein breakfast burritos. You can swap them out for egg whites if you prefer (substitute two egg whites for each egg).
- Salsa: Prepared or jarred salsa works well here and freezes well too. It adds a little more moisture and flavor. Save the fresh salsa for topping!
- Burrito wraps: Any burrito size tortilla will work, so choose your favorite! White, wheat, spinach or sundried tomato are all delicious. For more protein and extra fiber I like to use a Mission Carb Balance burrito size tortilla or whole wheat tortillas.
- Salt + black pepper
More topping + filling ideas
You can fill your burritos with any of your favorite toppings- these are a few I love. Add them right before you’re about to eat!
- Fresh avocado or guacamole
- Sour cream or plain Greek yogurt (or even cottage cheese)
- Shredded lettuce, diced tomatoes, onions
- Jarred salsa or pico de gallo
- Black olives
- Hot sauce
- Your favorite burrito sauce! My favorites are my 2-minute Greek yogurt taco sauce, Avocado Lime Crema or Garlic Cilantro Sauce. You could even top these burritos with my Cottage Cheese Queso.
How to make high protein breakfast burritos
Step 1: Heat ½ tbsp olive oil in a large skillet over medium heat. Add onions and peppers and saute for 3-4 minutes until softened. Add ground turkey. Cook for 8-10 minutes until turkey is no longer pink and cooked through.
Step 2: Add beans and taco seasoning. Mix to coat evenly and continue cooking 1-2 minutes. Remove from heat and stir in ½ cup shredded cheese. Transfer to a large bowl and set aside.
Step 3: Wipe out pan and return to heat with remaining ½ tbsp olive oil. Crack eggs directly into the pan and scramble for 2-3 minutes or until cooked through. Remove from heat.
Step 4: Assemble burritos. To the center of each burrito add about ¾ cup meat mixture, 1 egg, and 2 tbsp each salsa and remaining shredded cheese. Fill with additional fillings of choice like shredded lettuce, avocado, pico de gallo and cilantro.
Step 5: To wrap burritos, first fold in outer edges.
Step 6: To finish folding, bring the bottom side up over the filling (about ¾ way up the wrap). Keep the sides folded inwards and tuck the burrito fillings in as tight as possible as you roll.
How to store
These store super well, making them great for meal prep breakfast burritos! Here’s how to store them:
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. To keep them rolled, you can wrap them in plastic wrap, wax paper or aluminum foil.
- Freezer: To freeze, wrap burritos tightly in plastic wrap, wax paper or aluminum foil and place in a freezer safe container or freezer bag for up to 2 months. Reheat to a minimum internal temperature of 165 degrees F (about 5 minutes microwaved in a damp paper towel from frozen, flip halfway). Note: If you plan to freeze the burritos, do not add additional optional toppings like lettuce, tomato, etc until after reheating.
Variations
- Mix up the meat! You can use ground beef, ground chicken or even scrambled tofu. Plant-based crumbles work great too.
- Skip the taco seasoning and use breakfast sausage, turkey sausage or chorizo instead.
- Try different cheeses- cheddar is always good but Mexican blend cheese, taco-seasoned cheese or shredded pepper jack are all delicious too!
- Add extra veggies! Chopped spinach or kale can sautéed with the beans and taco seasoning.
- Customize your heat level. Use mild, medium or spicy salsa or taco seasoning. You can even add hot sauce, chili crunchm red pepper flakes or sriracha.
- Make breakfast bowls instead! Skip the tortilla and serve over hashbrowns or roasted potatoes!
More high protein breakfast recipes
- No Egg Breakfast Casserole
- Sheet Pan Eggs for Sandwiches
- Cottage Cheese Egg Bake
- Crustless Egg White Quiche
- Breakfast Pancake Tacos
- Red Pepper Egg Bites
- Kale and Mushroom Egg Bites
High Protein Breakfast Burritos
Ingredients
- 1 tbsp olive oil, divided
- 1 lb ground turkey, ground chicken or lean ground beef
- 1 small bell pepper, diced
- 1 small onion, diced
- 1 packet taco seasoning, ~about 3 tbsp, I like Siete
- 1 cup black beans, or pinto beans
- 1 1/4 cup shredded cheddar cheese, divided
- 6 eggs
- 3/4 cup salsa
- salt and pepper
- 6 burrito-sized tortillas, I like Mission Carb Balance
- Topping ideas: Fresh avocado or guacamole, sour cream or plain Greek yogurt, shredded lettuce, pico de gallo, diced tomato, jalapeños, add right before eating
Instructions
- Heat ½ tbsp olive oil in a large skillet over medium heat. Add onions and peppers and saute for 3-4 minutes until softened.
- Add ground turkey, breaking up with a spatula and stirring occasionally. Cook for 8-10 minutes until turkey is no longer pink and cooked through.
- Add beans and taco seasoning. Mix to coat evenly and continue cooking 1-2 minutes. Remove from heat and stir in ½ cup shredded cheese. Transfer to a large bowl and set aside.
- Wipe out pan and return to heat with remaining ½ tbsp olive oil. Crack eggs directly into the pan and scramble for 2-3 minutes or until cooked through. Remove from heat.
- Assemble burritos. To the center of each burrito add about ¾ cup meat mixture, 1 egg, and 2 tbsp each salsa and remaining shredded cheese. Fill with additional fillings of choice like shredded lettuce, avocado, pico de gallo and cilantro.
- To wrap burritos, fold in outer edges, bring the bottom side up over the filling (about ¾ way up the wrap), roll tucking side edges/corners as you go.
Notes
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
How would I reheat these if I don’t have a microwave? Could I wrap them in foil and put them in the toaster oven?
Have wanted to make breakfast burritos forever but never do because of this reason and these look so good!
Yes, definitely! It would be a little trickier to reheat from frozen (would just take longer) but reheating that way from the fridge would be no problem!