High-Protein Breakfast Burrito Meal Prep is honestly a total lifesaver in my world. If you ever feel like mornings are a mad scramble (hey, join the club), knowing you’ve got a bunch of healthy breakfast burritos in your freezer just waiting for you? Gold. No more grabbing sad granola bars and feeling hangry by 10 a.m. And if you’ve got picky eaters or toddlers lurking around—peek at these toddler breakfast ideas for a little more variety. Burritos just… work for everyone. 
Customize your breakfast burritos with extra ingredients
Here’s where things get fun—and a bit silly, honestly. No one’s law says your high-protein breakfast burrito has to be the same every day. I get bored eating the same thing over and over. So change it up! Throw in some sautéed peppers if you’ve got them. Leftover roasted sweet potato? Toss it in. Even a handful of spinach wilting sadly in the fridge can disappear inside. Sometimes I go wild with black beans or a dollop of salsa for a hit of flavor. My neighbor (who’s the pickiest person I know, not a joke) even adds a sprinkle of feta on hers. The magic is these burritos are your blank canvas—paint anything you want!
“Never knew breakfast could be so quick and still taste like a five-star restaurant. These burritos have become my go-to—especially when I’ve got zero time and need to eat healthy.” – Jade, actual burrito convert
Ingredients You Need
So, let’s break it down. What do you actually need to make a solid high-protein breakfast burrito? Simple stuff, really. Grab a stack of large tortillas—go whole wheat if that’s your vibe. Scramble up a bunch of eggs. Want even more protein? Add cooked turkey sausage, chicken, tofu, or cottage cheese. Cheese is pretty much a must in my world—cheddar or pepper jack are delicious, but whatever’s hanging out in your fridge works. For an extra kick, a spoonful of salsa never hurts. If you wanna bulk them up a bit, a few spoonfuls of black beans or chopped spinach slip in perfectly. Oh, and salt and pepper—please don’t skip that part. Everything gets wrapped up snug and is ready to roll (literally).
How to Make This High Protein Breakfast Burrito
Making these is basically foolproof. I start by scrambling the eggs with just a splash of milk for creaminess. While the eggs do their thing, I cook up turkey sausage in a pan—sometimes I even do it right in with the eggs to save on dishes. Once everything’s ready, lay out your tortillas. Pile in some eggs, sausage, whatever extras (beans, veggies, yes, heaps of cheese). A tiny sprinkle of salt and pepper goes a long way. Don’t overfill, trust me. Now, fold in the sides (awkward confession: my early burritos looked like sad envelopes, but you’ll get the hang of it fast), then roll up tightly. At this point, you can eat them, OR wrap each burrito in foil and toss ‘em in the freezer for future you. So easy, barely any mess.
Recipe Variations
Okay, so you might be like me—can’t eat the same breakfast every week. Totally normal. These high-protein breakfast burritos get a makeover just by swapping a few ingredients. For spicy folks, I add jalapeños and chipotle salsa. My cousin’s obsessed with breakfast potatoes, so sometimes we dice and pan-fry a few and toss ‘em in. Vegetarian? Leave out the meat and go extra with beans or add tofu crumbles for an extra protein boost. I even tried a brunch version with smoked salmon and cream cheese once (not for everyone, but oddly tasty). Sweet potatoes, spinach, different cheeses—all fair game. If you get stuck, check out the awesome ideas over in this breakfast recipes collection.
Freezing and Storing
Being able to freeze these burritos is… chef’s kiss. Make a batch, cool to room temp, then wrap each tightly with foil or parchment, and pop in a freezer bag. They’ll stay good for about two months (if they last that long; mine never do). Best way to reheat—unwrap, nuke for a couple minutes in the microwave, then maybe hit it in a pan for a crispy outside if you’re feeling fancy. I will admit, I sometimes forget to thaw them… they’re fine straight from frozen. Zero judgment zone! Just don’t leave ‘em sitting in your fridge forever. If you do, send me a photo so I can scold you.
Serving Suggestions
- Serve with hot sauce or guacamole for a flavor punch.
- Add a side of fruit for quick morning energy.
- Chopped fresh cilantro on top is a game-changer.
- Pair with coffee, obviously, but I’m not judging your beverage choices.
Common Questions
Q: Can I use egg whites instead of whole eggs?
A: Yep, works great. You might miss a little richness, but it keeps things lighter.
Q: How long do these last in the fridge?
A: I recommend three or four days, tops. For longer storage, freezer’s your friend.
Q: Do the tortillas get soggy in the freezer?
A: Sometimes a little, but quick toasting fixes it right up.
Q: I don’t eat meat. Are these still worth it?
A: Absolutely! Pile on black beans, tofu, cottage cheese, whatever feels good.
Q: What’s the best way to reheat them so they aren’t chewy?
A: Zap in the microwave until hot, then crisp up in a skillet if you like crunch.
Why These Burritos Are My Weekday Superpower
So, if your mornings are even a little bit chaotic—do yourself a giant favor and try these high-protein breakfast burritos. They’re simple, flexible, and make healthy eating kinda effortless. Meal prepping can feel like magic, honestly. If you want more on the prepping side, this excellent How To Meal Prep High Protein Breakfast Burritos guide has all kinds of smart tips. Jump over to these breakfast recipes too if you wanna shake up your breakfast routine. Trust me, once you get in the habit, you’ll wonder how you survived mornings without them.
Print
High-Protein Breakfast Burrito
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Flexible (vegetarian option available)
Description
These high-protein breakfast burritos are a quick and easy meal prep solution, customizable with various ingredients for a healthy start to your day.
Ingredients
- Large tortillas (whole wheat preferred)
- Eggs
- Cooked turkey sausage (or chicken, tofu, or cottage cheese)
- Cheddar or pepper jack cheese
- Salsa
- Black beans
- Chopped spinach
- Salt
- Pepper
Instructions
- Scramble the eggs with a splash of milk for creaminess.
- Cook the turkey sausage in a pan, optionally adding it right to the scrambled eggs.
- Lay out the tortillas and pile in the scrambled eggs, sausage, and any extra ingredients like beans or veggies.
- Add a sprinkle of salt and pepper, then fold in the sides of the tortilla and roll it up tightly.
- Eat immediately, or wrap each burrito in foil and freeze for later use.
Notes
These burritos can be customized with various ingredients; try adding jalapeños, breakfast potatoes, or smoked salmon for variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 210mg
Keywords: breakfast, burrito, meal prep, high protein, quick meals