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–+ servings
Course Breakfast

High Protein Breakfast Burrito Recipe

By: Elysia Cartlidge
Servings 4 burritos
You'll love this hearty and healthy high protein breakfast burrito recipe that's packed with protein and veggies! Scrambled eggs, egg whites, cottage cheese and turkey breakfast sausage are rolled into a tortilla with peppers, spinach, onions and cheddar cheese. Freeze or refrigerate for an awesome breakfast prep to get you through the busy week! 
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Video

Ingredients
  

  • 4 large burrito size tortillas (whole wheat or regular)
  • 6 large eggs
  • 6 large egg whites or about 3/4 cup
  • 1/4 cup cottage cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon light olive oil
  • 1 cup frozen hash browns, thawed
  • 1/2 cup red bell pepper, diced
  • 1/2 cup sweet yellow onion, diced
  • 2 cups fresh baby spinach, roughly chopped
  • 8 ounces ground turkey sausage, cooked and crumbled
  • 1/2 cup shredded cheddar cheese

Suggested Toppings

  • Salsa
  • Avocado
  • Cilantro
  • Plain Greek yogurt or sour cream

Instructions

  • In a medium bowl combine the eggs, egg whites, cottage cheese, salt and pepper. Set aside.
  • Heat a large nonstick skillet over medium high heat. Add in the olive oil followed by the hash browns, peppers and onions. Saute for 4-5 minutes or until the peppers and onions have softened, but still have some texture. Add in the spinach and cover with a lid, stir occasionally until spinach has wilted slightly, about 2-3 minutes. 
  • Reduce the heat to medium and add in the egg mixture. Cook for 3-4 minutes, stirring often until the eggs are cooked through but still moist. Remove to a bowl to cool.
  • To make the burrito for immediate consumption; warm a tortilla in the microwave for 10 seconds to make it flexible, fill with ¼ of the egg mixture, ¼ of the sausage, and 2 tablespoons of cheddar cheese. Roll up and serve with your favorite toppings. If desired, you can return the rolled burrito to a skillet with another 2 teaspoons of oil and crisp up the outside of the tortilla. Cook over medium high heat for 1-2 minutes per side until you reach desired crispiness. 
  • For freezing or refrigerated meal prep; cool the egg mixture in the refrigerator for at least 30 minutes, until the mixture is uniformly cooled to room temperature or cooler. Wrap the burritos as written above, then wrap them each individually in foil and then place in a zip top bag. They will keep in the fridge for up to 4 days or in the freezer for up to 4 months. 

Notes

    • Any large tortilla wrap will work for this recipe. Whole wheat, spinach or low carb wraps all work well. If your tortillas are a little stiff, microwave them for 15 seconds to make them more pliable before filling them. 
    • It is really important when freezing these to make sure the filling is completely cooled first. This will keep the tortillas from trapping extra moisture and getting soggy.
    • Frozen spinach can be used in place of fresh. Use about ½ cup thawed frozen spinach. Drain well and squeeze all excess moisture out with a clean kitchen towel. Add to the onion and pepper mixture to warm through. 

Nutrition

Calories: 462kcalCarbohydrates: 37gProtein: 35gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 292mgSodium: 846mgPotassium: 640mgFiber: 5gSugar: 5gVitamin A: 2420IUVitamin C: 35mgCalcium: 230mgIron: 4mg
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