High Protein Breakfast Burritos (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
8 large eggs
02 -
1 cup cottage cheese
03 -
1 cup shredded cheddar cheese or dairy-free alternative
04 -
1 red bell pepper, finely chopped
05 -
1/2 yellow onion, finely chopped
06 -
2 small Yukon gold potatoes, diced
07 -
1 tablespoon olive oil
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon ground cumin
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
8 whole wheat or gluten-free tortillas
→ Optional Toppings
13 -
Salsa
14 -
Avocado
15 -
Greek yogurt
# Steps to Follow:
01 -
Preheat oven to 400°F (200°C) and line a 9×13-inch sheet pan with parchment paper.
02 -
Toss diced potatoes, bell pepper, and onion with olive oil, smoked paprika, salt, and black pepper. Spread evenly on the sheet pan and roast for 20 minutes.
03 -
In a bowl, whisk eggs with cottage cheese and ground cumin. Pour the mixture over the roasted vegetables, sprinkle cheddar cheese on top, and return to the oven for 15–20 minutes until set.
04 -
Let the egg bake cool for 5 minutes, then cut it into 8 equal portions.
05 -
Place one portion of the egg bake in the center of each tortilla. Add any optional toppings, roll tightly, and wrap in parchment paper.
06 -
Refrigerate the burritos for up to 5 days or freeze for up to 2 months. Reheat in an oven or microwave as needed.
# Additional Notes:
01 -
For extra protein, add diced turkey sausage or black beans to the egg mixture before baking.
02 -
Let burritos cool completely before freezing to avoid excess moisture.