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High-Protein Breakfast Burritos (Freezer-Friendly)

Freezer-friendly high protein breakfast burritos with eggs, turkey, black beans and cheese. 41 grams of protein each, reheat in 2 minutes.

  • 41g protein
  • 546 calories
  • 35 minutes
  • 6 servings

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By The Protein First Kitchen Team. Published

High protein breakfast burrito cut in half
Photo by @mendiolamilla10 on Unsplash

Six high protein breakfast burritos, one hour on Sunday, and breakfast is solved for the week. Each one has 41 grams of protein from eggs, egg whites, seasoned ground turkey, black beans and cheese, and they reheat from frozen in about two minutes.

Why they don’t get soggy

Two rules: cook the eggs soft (they cook again when you reheat), and let everything cool before rolling. Warm fillings steam inside the tortilla and turn it gummy in the freezer.

Rolling a tight burrito

Keep the filling in the lower third of the tortilla, fold the sides in first, then roll away from you while tucking. A tight roll heats more evenly and holds together on the go.

Swaps

  • Use low-carb high-fiber tortillas to cut about 90 calories per burrito.
  • Add sautéed peppers and onions (cook them dry so they don’t add moisture).
  • Make it vegetarian with double beans and no turkey (about 28 grams of protein each).

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On mornings when you have five extra minutes, cottage cheese scrambled eggs are just as fast as reheating. For a lighter make-ahead option, try egg white bites.

High-Protein Breakfast Burritos (Freezer-Friendly)

Prep 15 min. Cook 20 min. Makes 6 servings of 1 burrito.

Servings

Ingredients

Instructions

  1. Cook the turkey in a large nonstick skillet over medium-high heat, breaking it up, until browned, about 6 minutes. Stir in the chili powder, cumin, paprika and salt. Transfer to a bowl.
  2. Whisk the eggs and egg whites. Wipe out the skillet, lower the heat to medium-low and scramble the eggs until just set and still soft.
  3. Warm the tortillas for 15 seconds in the microwave so they fold without cracking.
  4. Divide the eggs, turkey, beans, cheese and salsa between the tortillas, keeping the filling in the lower third.
  5. Fold in the sides and roll tightly. Eat right away, or cool completely and wrap each burrito in foil or plastic wrap for the freezer.

Notes

  • Cool the fillings before rolling burritos for the freezer. Warm fillings create steam and soggy tortillas.
  • Reheat from frozen: remove foil, wrap in a damp paper towel and microwave 1 1/2 to 2 minutes, flipping halfway.
  • Most of the sodium comes from the tortillas, cheese and salsa. Low-sodium versions bring it down to about 800 mg.

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    Questions people ask

    How long do breakfast burritos last in the freezer?

    Up to 3 months, wrapped tightly. Label them with the date.

    Can I use breakfast sausage instead of turkey?

    Yes. Turkey breakfast sausage works well. Pork sausage adds about 100 calories and 9 grams of fat per burrito.

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