High Protein Breakfast Burritos

This high protein breakfast burrito recipe has revolutionized my morning routine, allowing me to prep a week's worth of nutritious breakfasts in under an hour. The sheet pan method creates perfectly cooked eggs, veggies, and potatoes that wrap beautifully into portable burritos for busy days.

I discovered this method during a particularly hectic work month when I needed fuel for early mornings but had zero time to cook. Now these burritos are my secret weapon for protein packed breakfasts that keep me satisfied until lunch.

Ingredients

• Large eggs: form the protein base providing essential nutrients to start your day
• Cottage cheese: adds creamy texture and boosts protein content significantly without heavy calories
• Shredded cheddar: creates that melty goodness and rich flavor every good burrito needs
• Red bell pepper: adds vitamin C sweetness and bright color
• Yellow onion: provides aromatic depth that develops beautifully when roasted
• Yukon gold potatoes: offer satisfying carbs and help make these burritos filling
• Olive oil: helps vegetables roast to perfection with a slight crisp edge
• Smoked paprika: brings a subtle smokiness that elevates the entire dish
• Ground cumin: adds earthy warmth that complements the eggs perfectly
• Whole wheat tortillas: provide fiber while holding everything together

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 400°F and line your sheet pan with parchment paper for easy cleanup. This temperature is perfect for roasting vegetables to golden perfection while ensuring quick cooking.

Roast the Veggies:

Combine your diced potatoes, chopped bell pepper, and onion with olive oil and seasonings, tossing until evenly coated. Spread in a single layer on your sheet pan, giving vegetables room to breathe. The 20 minute roasting time allows the potatoes to soften while the peppers and onions caramelize slightly for deeper flavor.

Add Protein:

Whisk your eggs until frothy, then fold in cottage cheese and cumin until well combined. This mixture should be poured carefully over the hot roasted vegetables, covering them completely. Sprinkle cheese evenly across the top, allowing it to form a golden crust during baking. The additional 15 20 minutes of baking sets the eggs to a perfect custard like consistency.

Cool and Slice:

Patience is crucial here. Allow the egg bake to rest for a full 5 minutes before slicing, which prevents it from falling apart. Use a sharp knife to cut into 8 even portions, ensuring each burrito gets an equal amount of the egg mixture.

Assemble the Burritos:

Place your tortillas on a clean work surface and position one portion of the egg bake in the center of each. Add any optional toppings now, keeping them centered. Fold in the sides of the tortilla, then roll from the bottom up, creating a tight cylinder. Wrap each in parchment paper, twisting the ends to secure.

Store or Serve:

For immediate enjoyment, unwrap and eat while still warm. For meal prep, allow burritos to cool completely before storing in airtight containers in the refrigerator or freezer bags for longer storage.

Save This

The cottage cheese is my secret ingredient here. Many people raise eyebrows when they see it in the recipe, but it melts into the eggs creating a creamy, protein rich texture that's undetectable in the final product. My teenage son who claims to hate cottage cheese devours these burritos without hesitation.

Make Ahead Storage

These burritos are designed for meal prep convenience. After wrapping in parchment, place refrigerated burritos in an airtight container where they'll stay fresh for up to 5 days. For freezer storage, wrap the parchment wrapped burritos in aluminum foil before placing in freezer bags. This double wrapping prevents freezer burn and preserves flavor for up to two months.

Reheating Instructions

From refrigerated, unwrap and microwave for 1 2 minutes until heated through. For a crispy exterior, try 2 minutes in an air fryer at 350°F after microwaving. From frozen, remove foil but keep parchment on and microwave for 2 3 minutes, then unwrap completely and microwave for another minute. Alternatively, thaw overnight in the refrigerator for faster morning reheating.

Nutritional Powerhouse

Each burrito delivers a balanced macronutrient profile with approximately 20g protein, complex carbohydrates from potatoes and whole wheat tortillas, and healthy fats from eggs and cheese. The vegetable content provides fiber and micronutrients, making these burritos a complete meal in one portable package. For those tracking nutrients, they're particularly high in vitamins A and C from the bell peppers, calcium from the dairy, and B vitamins from the eggs.

Common Queries

→ How do I store these burritos for later?

Wrap each burrito individually in parchment paper and refrigerate for up to five days or freeze for up to two months. Reheat as needed in the oven or microwave for a quick meal.

→ Can I add extra protein to the filling?

Absolutely! Include diced turkey sausage or black beans in the egg mixture before baking for a heartier option.

→ Do I have to use whole wheat tortillas?

No, you can swap whole wheat tortillas for gluten-free or your preferred variety to suit your tastes or dietary needs.

→ What toppings go well with these burritos?

Add salsa, sliced avocado, or a dollop of Greek yogurt for extra flavor and freshness before serving.

→ How do I prevent the burritos from getting soggy after freezing?

Allow the egg bake to cool completely before assembling and freezing the burritos. This helps reduce excess moisture for better texture on reheating.