It’s 6am, you’re tired, and everyone’s hungry. You need a simple way to fuel your busy family. These high protein breakfast burritos are your new best friend. They are perfect for those hectic back-to-school mornings.
Why These High Protein Breakfast Burritos Work
These burritos are a total winner for meal prep. You only need one morning to prep a whole week. They keep you full and focused until lunch time. The cottage cheese makes the eggs extra creamy. Your kids won’t even know it is in there. Perfect for busy fall mornings!
Simple Cooking Steps
Cooking these is very simple and straightforward. You just brown the turkey and scramble the eggs. Everything gets tossed into one big pan. Even beginner cooks can master this recipe. It is a stress-free way to start your day.
What You Need
Most of these items are likely already in your pantry. Use fresh seasonal peppers for the best flavor.
- 1 lb 93% lean ground turkey
- 8 large whole eggs
- 1 cup low-fat cottage cheese
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded sharp cheddar cheese
- 6 high-protein/low-carb flour tortillas (approx. 10-inch)
- 1/2 cup diced red bell pepper
- 1/4 cup diced yellow onion
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
- 1 tbsp olive oil
Step-by-Step Directions
- Heat olive oil in a large skillet. Add diced onion and bell pepper. Sauté for 3-4 minutes until softened.
- Add the ground turkey to the skillet. Season with cumin, paprika, garlic powder, salt, and pepper. Cook for 7-9 minutes. Break meat into small crumbles until browned. Remove from heat and set aside.
- Whisk eggs and cottage cheese in a bowl. Mix until the mixture is relatively smooth. This boosts the protein content.
- Return the skillet to medium-low heat. Pour in the egg mixture. Use a spatula to gently scramble the eggs.
- Fold them slowly until just set. Keep them moist. This takes about 4-5 minutes.
- Fold in turkey, beans, and half the cheese. Mix until evenly distributed. Remove from heat.
- Warm the tortillas in a microwave for 20 seconds. Place 1 cup of filling onto each tortilla.
- Top each with the remaining shredded cheese. Fold the sides of the tortilla inward. Roll tightly from the bottom. Create a secure seal.
- Optional: Clean the skillet and return to medium heat. Place burritos seam-side down. Sear for 1-2 minutes per side until golden.
Best Ways to Enjoy It
Serve these warm with your favorite chunky salsa. Add a few slices of fresh avocado on top. A dollop of Greek yogurt adds even more protein. Pack them in foil for an on-the-go meal. Your family will love this fast breakfast.
Storage & Reheating
Keep leftovers in the fridge for four days. Wrap each burrito tightly in plastic wrap first. You can also freeze them for three months. Reheat in the microwave for two minutes. The tortilla stays soft and the filling stays hot. It makes weekday mornings so easy.
Recipe Tips
- Whisk the eggs and cottage cheese very well.
- Don’t overcook the eggs in the skillet.
- Warm your tortillas before you start rolling.
- Use a damp paper towel when reheating.
- Double the batch for busy holiday weeks.
- Add extra hot sauce for a spicy kick.
- Avoid overfilling the tortillas so they don’t tear.
Ways to Switch It Up
- Use gluten-free tortillas to keep it safe.
- Swap turkey for black beans for a vegetarian meal.
- Add fresh spinach for a healthy green boost.
- Use pepper jack cheese for a spicier flavor.
Common Questions
Can I freeze these burritos?
Yes, they freeze beautifully for up to three months. Just wrap them tightly and store in a bag. Reheat them whenever you need a quick meal.
Is the cottage cheese chunky?
No, it melts into the eggs perfectly as they cook. It adds a wonderful creaminess without any weird texture. Your family won’t even notice it.
How do I keep them from getting soggy?
Let the filling cool slightly before you roll them up. This prevents steam from building up inside the tortilla. Searing them also helps keep them crisp.
I hope these high protein breakfast burritos make your mornings much easier. They are a staple in my kitchen during the fall. Give them a try and enjoy your day!
— Alex
Ingredients
- 1 lb 93% lean ground turkey
- 8 large whole eggs
- 1 cup low -fat cottage cheese
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded sharp cheddar cheese
- 6 high -protein/low-carb flour tortillas (approx. 10-inch)
- 1/2 cup diced red bell pepper
- 1/4 cup diced yellow onion
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large skillet. Add diced onion and bell pepper. Sauté for 3-4 minutes until softened.
- Add the ground turkey to the skillet. Season with cumin, paprika, garlic powder, salt, and pepper. Cook for 7-9 minutes. Break meat into small crumbles until browned. Remove from heat and set aside.
- Whisk eggs and cottage cheese in a bowl. Mix until the mixture is relatively smooth.
- Return the skillet to medium-low heat. Pour in the egg mixture. Use a spatula to gently scramble the eggs.
- Fold them slowly until just set. Keep them moist. This takes about 4-5 minutes.
- Fold in turkey, beans, and half the cheese. Mix until evenly distributed. Remove from heat.
- Warm the tortillas in a microwave for 20 seconds. Place 1 cup of filling onto each tortilla.
- Top each with the remaining shredded cheese. Fold the sides of the tortilla inward. Roll tightly from the bottom. Create a secure seal.
- Optional: Clean the skillet and return to medium heat. Place burritos seam-side down. Sear for 1-2 minutes per side until golden.
