Description
Start your mornings right with these protein-packed breakfast burritos! Made with eggs, lean ground meat, roasted vegetables, and melted cheddar cheese, these burritos are perfect for meal prep, freezer-friendly, and ideal for busy weekdays or on-the-go breakfasts.
Ingredients
1 cup bell peppers diced (any color)
1 cup onions diced (yellow or white)
2 cups Yukon Gold potatoes diced
1 lb lean ground meat (turkey, chicken, or 93/7 beef)
6 large eggs
4 large egg whites
1/2 cup cottage cheese (full-fat recommended)
1 cup shredded sharp cheddar cheese
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
10 large burrito-sized tortillas
Salsa or hot sauce (optional)
1/4 cup fresh cilantro chopped
Instructions
1. Preheat oven to 400°F. Spread diced bell peppers, onions, and potatoes on a large sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 20–25 minutes until golden and tender.
2. Remove the pan and add the ground meat over the roasted vegetables. Break into small crumbles and season with paprika, garlic powder, onion powder, salt, and pepper. Return to oven and cook for 10–15 minutes until fully cooked.
3. In a blender or food processor, combine eggs, egg whites, and cottage cheese. Blend for about 30 seconds until smooth. Alternatively, whisk vigorously for 2–3 minutes.
4. Pour the egg mixture evenly over the cooked meat and vegetables. Tilt the pan gently to distribute evenly. Sprinkle shredded cheddar cheese on top.
5. Bake for 12–15 minutes until eggs are fully set in the center and cheese is melted and bubbly.
6. Allow the mixture to cool for 20–30 minutes. Slice into 10 equal portions using a sharp knife or bench scraper.
7. Warm tortillas for 15–20 seconds in the microwave to make them pliable. Place one portion onto each tortilla, add salsa or hot sauce, and sprinkle cilantro.
8. Fold in the sides and roll tightly from bottom to top to form burritos.
9. Wrap each burrito tightly in parchment paper or foil. Freeze flat on a baking sheet for 2–3 hours, then transfer to freezer bags.
10. To reheat, unwrap burrito and microwave on high for 3–4 minutes, flipping halfway through for even heating.
Notes
Use full-fat cottage cheese for a creamier texture and higher protein content.
Yukon Gold potatoes provide the best balance of crisp edges and soft centers.
Let the filling cool completely before assembling to avoid soggy tortillas.
Do not overfill burritos to make rolling easier and prevent tearing.
Freeze burritos individually before stacking to maintain shape.
For a crispy exterior, reheat in a skillet after microwaving.
You can customize fillings by adding spinach, mushrooms, or swapping cheeses.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American