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Protein-Packed Breakfast Burritos

Delicious and nutritious breakfast burritos packed with protein from lean meat and eggs, perfect for busy mornings or family brunches.

Ingredients

Scale
  • 1 cup diced bell peppers
  • 1 cup diced onions
  • 2 cups diced yellow potatoes (Yukon Gold preferred)
  • 1 lb lean ground meat (turkey, chicken, or beef)
  • 6 large eggs
  • 4 large egg whites
  • 1/2 cup full-fat cottage cheese
  • 1 cup shredded cheddar cheese
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 10 large burrito-sized tortillas
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Spread the diced bell peppers, onions, and potatoes on a large sheet pan. Drizzle with olive oil, sprinkle salt and pepper, and toss to coat. Roast for 20–25 minutes until the veggies are tender and lightly browned.
  3. Remove the pan from the oven. Crumble the ground meat over the roasted vegetables and sprinkle with paprika, garlic powder, onion powder, salt, and pepper. Stir gently and return to the oven for 10–15 minutes until the meat is fully cooked.
  4. Combine the eggs, egg whites, and cottage cheese in a blender or food processor. Blend for about 30 seconds until smooth.
  5. Pour the egg mixture over the meat and vegetables, then sprinkle the shredded cheddar cheese on top.
  6. Bake for 12–15 minutes until the eggs are set and the cheese is melted.
  7. Allow the pan to cool for 20–30 minutes, then slice it into 10 even portions.
  8. Warm the tortillas in the microwave for 15–20 seconds.
  9. Place each portion on a tortilla. Drizzle with your favorite sauce, sprinkle with cilantro, and roll tightly.
  10. Wrap each burrito in parchment paper or foil and freeze flat. To reheat, unwrap and microwave on high for 3–4 minutes.

Notes

These burritos can also be frozen for quick meals later. Customize with your favorite spices or vegetables!