I started making Protein Breakfast Burritos on Sunday mornings after realizing how much easier my week felt when breakfast was already handled. The smell of sausage browning in the skillet and eggs gently scrambling with a little cream cheese still makes me feel like I've got my life together, even on chaotic mornings.
These Protein Breakfast Burritos freeze beautifully, so you can grab one on your way out the door and have a restaurant-quality Easy Kung Pao Chicken Noodles recipe ready in minutes. They're simple to make, use ingredients you probably already have, and taste so much better than anything you'd buy frozen. If you love Easy Chicken Divan Casserole recipe ,these will become your new favorite Easy Salsa Verde Chicken Casserole recipe .
What You'll Love These Protein Breakfast Burritos
They're loaded with protein. Each burrito delivers 35g of Protein Breakfast Burritos from eggs, sausage, and black beans, keeping you full and energized for hours.
They freeze beautifully. Make a big batch on the weekend and stash them in the freezer for easy breakfasts all week long.
The filling is creamy and flavorful. Cream cheese mixed into the scrambled eggs creates a rich, velvety texture, while the poblano pepper adds a subtle smokiness.
They're ready in minutes. Pop one in the microwave or oven, and you've got a hot, satisfying breakfast faster than a drive-thru run.
They're fully customizable. Swap the sausage for bacon, add your favorite salsa, or load them up with extra veggies.
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Protein Breakfast Burritos Ingredients
Here's everything you need to make these protein-packed Protein Breakfast Burritos .
See Recipe Card Below This Post For ingredients Quantites
- Ground breakfast sausage: Adds savory, seasoned flavor and a good amount of protein. You can use regular, spicy, or turkey sausage depending on your preference.
- Poblano pepper: Brings a mild, smoky heat without being overpowering. If you can't find poblano, a green bell pepper works too.
- Large eggs: The foundation of the filling, providing fluffiness and plenty of protein. Whisking them well before cooking helps them scramble evenly.
- Kosher salt: Enhances all the flavors in the filling. Don't skip it.
- Black pepper: Adds a little warmth and balances the richness of the eggs and cheese.
- Cream cheese: Melts into the scrambled eggs, making them ultra-creamy and keeping the filling moist even after freezing. This is optional, but highly recommended.
- Large tortillas: I used Siete grain-free tortillas, but any large flour or whole wheat tortilla works. Just make sure they're soft and pliable.
- Shredded cheddar cheese: Melts beautifully and adds sharp, tangy flavor. You can use Mexican blend or Monterey Jack if you prefer.
- Black beans: Adds fiber, protein, and a hearty texture. Make sure to drain and rinse them well.
- Toppings: Green onions, cilantro, chipotle mayo, pico de gallo, or avocado add freshness and extra flavor when serving.
How to make Protein Breakfast Burritos
Preheat the oven: Preheat your oven to 425°F if you plan to bake a burrito right away. If you're making these for the freezer, you can skip this step for now.
Brown the sausage: Heat a large skillet over medium-high heat. Add the ground sausage and brown it, breaking it into crumbles with a wooden spoon until no pink remains. Transfer the cooked sausage to a paper towel-lined plate, leaving some of the rendered fat in the skillet for flavor.
Cook the poblano: Lower the heat to medium and toss in the diced poblano pepper. Cook for 2 to 3 minutes, stirring occasionally, until the pepper softens and becomes fragrant.
Scramble the eggs: Turn the heat down to medium-low. Pour in the whisked eggs, then sprinkle with salt and pepper. Let them cook for 1 to 2 minutes until the bottom begins to set. Gently pull up the edges with a spatula and let the uncooked eggs run underneath. This creates soft, fluffy curds.
Add the cream cheese: Drop the cubed cream cheese into the eggs and continue cooking for another 1 to 2 minutes, stirring gently, until the cheese melts and the eggs are just barely cooked and still soft. Remove the skillet from the heat so the eggs don't overcook.
Warm the tortillas: Warm each tortilla individually in the microwave for 20 seconds, or char it over an open gas flame for a few seconds on each side, until soft and pliable. This makes them easier to roll without tearing.
Assemble the burritos: Sprinkle shredded cheddar cheese on the bottom of each tortilla. Layer on black beans, scrambled eggs, and cooked sausage, keeping the filling centered.
Roll them up: Fold the left and right sides of the tortilla over the filling, then roll it forward tightly from the bottom. Wrap each burrito snugly in foil.
Bake or freeze: To serve immediately, bake the foil-wrapped Protein Breakfast Burritos for 8 to 10 minutes, until heated through and the cheese is melted. For freezer-friendly breakfast burritos, wrap each burrito in foil and store in a freezer bag. Bake directly from frozen at 425°F for 20 minutes, or heat in the microwave for 2 minutes after removing the foil.
Substitutions and Variations
Swap the protein: Use cooked bacon, ham, chorizo, or turkey sausage instead of breakfast sausage. Ground turkey or chicken also works well.
Make it vegetarian: Skip the sausage and add sautéed mushrooms, spinach, or extra black beans for a meat-free option.
Change the cheese: Pepper jack adds spice, Monterey Jack is mild and creamy, or try a Mexican blend for extra flavor.
Use different beans: Pinto beans or refried beans work just as well as black beans.
Add veggies: Diced tomatoes, sautéed onions, bell peppers, or spinach are all great additions.
Make it spicy: Add diced jalapeños, hot sauce, or a sprinkle of cayenne pepper to the eggs.
Go low-carb: Use low-carb tortillas or large lettuce wraps instead of regular tortillas.
Equipment Protein Breakfast Burritos
- Large skillet
- Wooden spoon or spatula
- Whisk
- Baking sheet (if baking immediately)
- Aluminum foil
- Freezer bags (for meal prep)
Storage and Reheating Tips
Refrigerator: Store wrapped Protein Breakfast Burritos in the fridge for up to 4 days. Reheat in the microwave for 1 to 2 minutes or in a 350°F oven for 10 minutes.
Freezer: Wrap each burrito tightly in foil, then place them in a freezer bag. They'll keep for up to 3 months. Reheat directly from frozen by baking at 425°F for 20 minutes, or microwave for 2 minutes after removing the foil.
Pro tip: Label each burrito with the date so you know how long they've been in the freezer.
expert tips
Don't overcook the eggs. Remove the skillet from the heat when the eggs are still slightly soft and creamy. They'll continue cooking from residual heat and stay tender after reheating.
Use room-temperature cream cheese. It melts faster and blends more smoothly into the eggs.
Warm your tortillas. Cold tortillas crack and tear when you try to roll them. A quick warm-up makes all the difference.
Don't overfill. It's tempting to pack in as much filling as possible, but overstuffed Protein Breakfast Burritos are hard to roll and tend to fall apart. Stick to about ¾ cup of filling per tortilla.
Wrap tightly in foil. This keeps the Protein Breakfast Burritos from drying out in the freezer and makes reheating easier.
Let them cool before freezing. If you freeze the Protein Breakfast Burritos while they're still warm, condensation can form inside the foil and make them soggy.
FAQ
Are breakfast burritos good for protein?
Yes! These Protein Breakfast Burritos deliver 35g of protein per serving from eggs, sausage, black beans, and cheese. They're an excellent high- Protein Breakfast Burritos option that keeps you full and energized. My coworker Liam swears by them for his morning gym fuel.
How can I get 40g of protein for breakfast?
To reach 40g, add an extra egg or two to the filling, use a higher- Protein Breakfast Burritos tortilla, or serve the burrito with a side of Greek yogurt or a protein shake. You could also add an extra ounce of cheese or sausage.
How do I get 30g of protein in my breakfast?
This recipe already gives you 35g per burrito, but if you're looking for other options, try scrambled eggs with turkey sausage and toast, Greek yogurt with nuts and granola, or a veggie omelet with cheese and beans.
How to increase protein in burritos?
Add more eggs, use extra sausage or bacon, include a second type of bean, or sprinkle in some cooked quinoa. You can also use a high- Protein Breakfast Burritos tortilla or add a scoop of cottage cheese to the filling for a creamy protein boost.
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Pairing
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High Protein Breakfast Burritos
Ingredients
Method
- Preheat the oven to 425°F if you plan to bake the burritos right away. prep
- Heat a large skillet over medium-high heat. Add the ground sausage and brown, breaking it into pieces until no pink remains. Transfer it to a paper towel-lined plate, leaving some fat in the pan. prep
- Lower the heat to medium. Add the diced poblano peppers and cook until softened, about 2-3 minutes. prep
- Turn the stove down to medium-low heat and pour in the whisked eggs. Season with salt and pepper. Let the eggs cook for 1-2 minutes, until the bottom starts to set, then gently pull up the edges of the eggs, allowing the uncooked eggs to run underneath. prep
- Add the cubed cream cheese and continue to cook for another 1-2 minutes, until the cheese melts and the eggs are just cooked but still soft. Remove from heat. finish
- To assemble the burritos, warm each tortilla for 20 seconds in the microwave or char over a gas flame for a few seconds on each side until soft and pliable. prep
- Sprinkle a layer of shredded cheddar cheese on the bottom of each tortilla. Add black beans, scrambled eggs, and cooked sausage on top. assemble
- Fold the sides of each tortilla over the filling and roll tightly to form a burrito. Wrap the burritos in foil and bake in the oven for 8-10 minutes, until heated through and the cheese is melted. bake
- For freezer-friendly burritos, wrap each burrito in foil before baking and store them in a freezer bag. Bake directly from frozen at 425°F for 20 minutes or microwave for 2 minutes after removing the foil. finish
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