Why You’ll Love High Protein Breakfast Burrito Recipe

Packed with protein and fiber to help keep you full until lunch
Flexible — you can swap or omit ingredients to suit your preferences
Easy to assemble and perfect for making ahead
Reheats well, making it ideal for busy mornings
A handheld breakfast that doesn’t feel like “just eggs and toast”

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Eggs
Cottage cheese
Salt
Pepper
Breakfast sausage (pork, turkey, chicken, or plant‑based alternative)
Olive oil (or substitute like avocado oil)
Bell pepper
Onion
Spinach
Frozen diced potatoes (or cooked potatoes / sweet potatoes)
Black beans
Burrito‑sized tortillas (flour, corn, or gluten‑free as needed)
Shredded cheddar cheese (or your choice of melting cheese)
Optional toppings: chopped cilantro, salsa, guacamole, sour cream or Greek yogurt

Directions

Whisk together the eggs, cottage cheese, salt, and pepper in a large bowl until smooth.
In a large skillet over medium heat, sauté the breakfast sausage until fully cooked, breaking it up as it cooks. Transfer the cooked sausage to a plate and set aside.
In the same skillet, heat the olive oil. Add the bell pepper and onion; sprinkle lightly with salt. Sauté until softened, about 4–5 minutes.
Add the diced potatoes and cook until heated through. Then stir in the spinach until wilted, and mix in the black beans.
Pour the egg mixture into the skillet over the vegetables, and scramble until the eggs are cooked through.
To assemble the burritos: lay out the tortillas and evenly distribute the egg‑veggie mixture and sausage among them. Sprinkle cheese on top. Be careful not to overfill.
Fold the bottom half of each tortilla over the filling, then fold in the sides and roll up tightly into burritos.
(Optional) For a golden exterior, heat a small amount of oil in a skillet over medium heat. Place burritos seam side down and cook a couple of minutes on each side until lightly browned.
Serve warm with your preferred toppings: cilantro, salsa, guacamole, sour cream, etc.

Servings and timing

Yield: 8 burritos
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Replace the breakfast sausage with chicken, turkey, or plant‑based crumbles
Omit meat entirely for a vegetarian version
Swap cheddar cheese for Colby Jack, pepper jack, or mozzarella
Use sweet potatoes instead of regular potatoes
Use corn tortillas or gluten‑free tortillas (note: they may be more fragile)
Add extra veggies such as zucchini, mushrooms, or jalapeños
Use black bean mash instead of whole beans for a different texture
Add hot sauce or chipotle seasoning for more spice

Storage/Reheating

Refrigerator: Wrap burritos tightly in foil and store in the fridge for up to 4 days
Freezer: Wrap burritos first in plastic wrap, then foil; they keep for up to 3 months
Reheating from frozen: Remove foil, wrap again in foil, and warm in a 350 °F oven until heated through
Reheating thawed: Use an air fryer at 375 °F for a few minutes or microwave for 1–2 minutes (remove foil first)
You can also cook all components in advance and store them separately, then assemble and warm when ready to eat

FAQs

What if I don’t have cottage cheese?

You can substitute Greek yogurt or leave it out entirely. The texture may change slightly, but the burrito will still be delicious.

Can I make this recipe vegetarian or vegan?

Yes — skip the sausage or use a plant‑based alternative. Use dairy‑free cheese and omit eggs or use egg substitute to make it vegan.

How do I prevent the burritos from falling apart?

Don’t overfill the tortillas, and fold in the sides before rolling. Warming the tortilla slightly before assembling can also help make it more pliable.

Will the tortillas get soggy if I store them?

If stored tightly wrapped, they should remain fairly intact. To minimize sogginess, you can toast or crisp them slightly when reheating.

Can I freeze the burritos with toppings inside?

Avoid freezing fresh salsa, guacamole, or sour cream inside. It’s better to add those fresh when you reheat.

How many grams of protein per burrito?

It depends on portions, but with the inclusion of eggs, sausage, beans, and cottage cheese, each burrito will generally deliver a substantial amount of protein, often 20–30 g or more depending on serving sizes.

Can I assemble them the night before?

Yes — you can assemble burritos and refrigerate them overnight, then crisp them in a skillet or reheat in the microwave in the morning.

Is this burrito gluten‑free?

Not if you use standard flour tortillas. Use gluten‑free tortillas or corn tortillas (if they wrap well) to make it gluten‑free.

Can I reduce the calories or fat?

Yes — use lean sausage or omit it, choose low‑fat cottage cheese or Greek yogurt, reduce the cheese, and use minimal oil for sautéing.

How do I reheat them to get a crispy exterior?

After reheating (oven or microwave), you can place the burrito seam side down in a lightly oiled hot skillet for 1–2 minutes per side to crisp it.

Conclusion

This high protein breakfast burrito is a delicious, hearty solution for busy mornings. It’s versatile, meal-prep friendly, and can easily be adapted to different dietary needs. Whether you prefer it vegetarian, spicy, or loaded with extra veggies, it’s a meal you can look forward to — and one that will keep you satisfied through your morning.