High Protein Breakfast Burritos Recipe
These high protein breakfast burritos are warm, savory, and genuinely satisfying, with soft eggs, seasoned turkey sausage, and melted cheddar in every bite. They reheat well in the microwave or air fryer, hold their texture, and don't taste like diet food pretending to be breakfast. If you usually rush or skip breakfast, this is the kind of prep that quietly fixes that problem.
Ingredients
- 24 protein tortillas
- hot sauce, salsa, fajita, or enchilada sauce - to taste
Egg Casserole
- cooking spray/parchment paper
- 12 eggs - beaten
- 450 g cottage cheese - around 2 cups
- 450 g shredded cheddar cheese - divided, around 4 cups
- 8 oz diced green chilis
- ½ cup all-purpose flour
- ½ cup cooked crumbled bacon - optional
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Turkey Sausage
- 2 pounds ground turkey - 907g
- 1½ teaspoons smoked paprika
- 3 teaspoons dried sage
- 1½ teaspoons coriander seeds
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper powder
- 3 teaspoons ground black pepper
- 1½ teaspoons salt
Instructions
For the egg:
- Prepare a 9x13-inch casserole dish with either parchment paper or non-stick spray, and preheat the oven to 200°C/400°F.cooking spray/parchment paper
- Begin by beating the eggs in a large mixing bowl.12 eggs
- Add the remaining ingredients, but only add in half of the shredded cheese. Mix well.450 g cottage cheese, 450 g shredded cheddar cheese, 8 oz diced green chilis, ½ cup all-purpose flour, ½ cup cooked crumbled bacon, 1 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- Pour the mixture into the prepared casserole dish and sprinkle the remaining cheese on top.
- Bake at 200°C/400°F for 15 minutes.
- Turn casserole around, reduce heat to 190°C/375°F. Bake for 30 more minutes or until set.
- Allow it to cool for 10 minutes before slicing into 24 rectangles, sized to fit in a tortilla.
For the ground turkey:
- While the egg bakes, add the ground turkey, smoked paprika, dried sage, coriander seeds, dried thyme, cayenne powder, pepper and salt to a large skillet and mix well together.2 pounds ground turkey, 1½ teaspoons smoked paprika, 3 teaspoons dried sage, 1½ teaspoons coriander seeds, ½ teaspoon dried thyme, ½ teaspoon cayenne pepper powder, 3 teaspoons ground black pepper, 1½ teaspoons salt
- Turn the heat on medium heat and cook until the turkey is browned and any extra juices are re-absorbed (about 10-15 minutes).
For the breakfast burritos:
- When the cooked ingredients have cooled to room temperature, it's time to make the burritos.
- Place a tortilla on a flat surface (a large chopping board works great here.24 protein tortillas
- Add a slice of egg and 2-3 tablespoons of the turkey mixture. They should be parallel and close to the middle. See photos in the main post under the "how to make" section for more clarity.
- Top with hot sauce, salsa, fajita, or enchilada sauce if desired. I quite like Old El Paso smokey bbq fajita sauce here, or a mix and match of a few different sauces.hot sauce, salsa, fajita, or enchilada sauce
- Fold the sides inward, then roll tightly from the bottom up, tucking as you go, until you have a snug, fully wrapped burrito.
- Next, wrap the burrito in foil or parchment paper. Repeat for the remaining burritos.
- When all of the burritos are wrapped, place them in a ziplock bag and freeze them for up to 3 months.
- When you're ready to eat, unwrap a burrito and heat it for 2 minutes in a microwave.
Notes
-
Texture check: If you prefer firmer eggs, bake the egg mixture a few extra minutes before slicing.
- Cooling first: Let the eggs and sausage cool to room temperature before assembling so the tortillas don’t steam and turn soggy.
- Portioning: Keep the fillings modest. Overfilling makes the burritos harder to roll and more likely to split.
- Sauce timing: Add sauces when assembling or after reheating depending on how saucy you like your burritos.
- Labeling: If you’re freezing these, add a quick label with the date so nothing gets lost in the back of the freezer.
Storage instructions
- Fridge: Store wrapped burritos in an airtight container in the fridge for up to 4 days.
- Freezer: Wrap each burrito in parchment paper or aluminum foil, then place in a freezer safe bag and freeze for up to 3 months.
- Prevent sogginess: Let all fillings cool to room temperature before wrapping and storing.
- Reheating: Unwrap and microwave for 1-2 minutes until heated through, or reheat in the air fryer to make the outside slightly crispy.
Nutritional Information
Calories: 365kcal | Carbohydrates: 33g | Protein: 30g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 1121mg | Potassium: 196mg | Fiber: 2g | Sugar: 3g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 174mg | Iron: 1mg