High Protein Breakfast Burritos
These High Protein Breakfast Burritos are a delicious breakfast packed with over 30 grams of protein, and perfect for meal prep, too!
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Reasons You’ll Love This Recipe:
- So Delicious – savory eggs, turkey sausage, and veggies are wrapped up with some zesty pepper jack cheese for a super satisfying breakfast.
- High in Protein – by using leaner turkey sausage and whisking whole eggs with egg whites, these breakfast burritos keep things leaner and high protein, with over 30 grams protein per burrito.
- Fiber-Rich – I love to use low carb large/ burrito-size tortillas in this recipe, as it helps add significant fiber, some protein, and helps create mindfulness with calories.
- Freezer-Friendly – these breakfast burritos can easily be wrapped individually and frozen in order to keep your freezer stocked with protein burritos.
- Meal Prep – breakfast burritos meal prep is perfect! With my top assembly tip to cool the fillings, there won’t be any soggy burritos here, making these breakfast burritos perfect for meal prep!
Ingredient Notes & Substitutions:
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Eggs – 6 large eggs
- Egg Whites – one cup of egg whites helps boost protein content.
- Turkey Sausage – adds flavor and some more protein
- Veggies – a red bell pepper and onion are diced for added veggies, volume, fiber, nutrients, and flavor.
- Cheese – we love Pepper Jack cheese in these burritos, as it adds a zesty little kick, but you can sub another cheese you have/ prefer, like cheddar, Monterey, or Colby Jack.
- Seasoning – I use a little garlic powder and salt and pepper, but you can adjust seasonings based on the flavors in your sausage and cheese.
- Tortillas – you’ll want a larger tortilla for these! I’ve used different types, but what’s pictured here is the La Banderita Carb Counter Flour Totillas, in the Large Wrap size. Note that if you don’t consume much fiber right now, I wouldn’t start out with these! Build up your fiber intake gradually.
How to Make High Protein Breakfast Burritos
For complete instructions, please check out the recipe card at the bottom of this post.
Start by whisking together eggs and egg whites, and then scramble. Once the eggs are cooked, remove them from the pan and let them cool.
To the same pan, add turkey sausage and break it up and brown it. Drain any excess liquid. Add peppers and onion and cook until tender. Once cooked, remove from heat and let cool.
Place tortillas out on a clean surface, then top each with pepper Jack cheese and the egg and sausage mixtures. Make sure you wait until the egg and sausage mixtures are cooled, so they won’t steam/ create condensation and sogginess in the burrito.
Tuck the sides of the tortilla in, then roll up the tortilla. Package individually in foil and freeze or refrigerate until ready. When ready, I highly recommend toasting it to reheat!
Tips and Variations
- Let the fillings cool. For meal prepping, you want to cool the filling before rolling the burrito. If not, the heat releases steam and creates a soggy burrito.
- Toast the burrito – it gives the best crispiness and I highly recommend!
- Add more veggies – I’m always a fan of more veg! Try adding diced mushrooms, spinach, zucchini, or cauliflower rice.
- Swap protein – feel free to use a different protein, like turkey bacon, pork sausage, or even ground chicken or ground turkey.
Breakfast Burritos Meal Prep
Breakfast burritos are a great meal prep option! But there are a few keys to make your breakfast burritos meal prep more successful:
- Use a large tortilla, so everything fits.
- Cool the egg, sausage, and veggie fillings before assembling. No steam = no soggy burritos!
- Freeze in individually packaged, airtight containers for up to 3 months.
- Refrigerate in airtight packaging for up to 3 days.
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More Breakfast Recipes to Love
- Sausage Egg Bites
- Sheet Pan Pancakes
- Cottage Cheese Egg Bake
- Protein Chia Seed Pudding
- High Protein Overnight Oats
- English Muffin Casserole
- Bacon Gruyere Egg Bites
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High Protein Breakfast Burritos
Ingredients
- 6 large eggs
- 1 cup egg whites
- 12 ounces turkey breakfast sausage
- 1 red bell pepper diced
- 1 yellow onion diced
- ½ teaspoon garlic powder
- salt and pepper to taste
- 6 large low carb tortillas
- 6 ounces shredded pepper jack cheese
Instructions
- Heat a large, nonstick ceramic skillet over medium-high heat.
- While the skillet is heating, whisk the eggs and egg whites together in a separate, large bowl. Once the skillet is heated, pour in the eggs and cook for 3-5 minutes, stirring slowly the whole time, until eggs are scrambled and are just cooked.
- Transfer eggs to a plate and place in the fridge to quickly cool down.
- To the same skillet, add the turkey sausage. Use a silicone spatula to break it up into smaller pieces, and stir until sausage is cooked though, about 4-6 minutes. If there is any excess fat or liquid in the pan, carefully drain it out now.
- Add the diced peppers, onions, and seasonings to the sausage and continue to sauté about 3-4 minutes, until vegetables are tender.
- Transfer cooked sausage and veggies to a plate and place in the fridge to quicky cool down, at least 30 minutes. Ensuring the eggs and sausage are cooled is the best way to ensure no steam is trapped in the burrito and they don't get soggy!
- Place tortillas out on a clean surface, then assemble the burritos by layering shredded cheese, eggs, and the sausage and veggie mixture. Fold the tortilla sides in, then roll up the burrito.
- To enjoy immediately, I recommend heating the burrito in a skillet to get it warm and toasty on both sides. Enjoy!
- If meal prepping or freezing the burritos, wrap in foil, label, and then transfer to the fridge or freezer. I wait to toast/ reheat until ready to eat. Enjoy!
