HIGH-PROTEIN BREAKFAST · FREEZER MEAL PREP
Turkey sausage, peppers and onion cook first, then eggs scrambled with blended cottage cheese go into the same skillet. Once the filling cools, it is rolled into large flour tortillas with cheddar. Eat one now and freeze the rest for busy mornings.
Jump to Recipe
- Makes
- 8 burritos
- Total time
- About 40 minutes, plus cooling
- Skillet
- 12-inch nonstick
- Protein
- About 31 g per burrito
- Freezer
- Up to 3 months
Why You’ll Love This Breakfast Burritos
- Eight breakfasts at once. One batch covers most of a work week, with extras for the freezer.
- Soft, fluffy eggs. Blended cottage cheese adds protein and keeps the eggs tender after reheating.
- Reheats well. Cooling the filling before rolling keeps the tortillas from getting soggy.
Ingredient Notes
Turkey breakfast sausage is already seasoned, so the filling needs very little extra salt. Pork sausage works too, with more fat and calories.
Blend or vigorously whisk the cottage cheese before adding it to the eggs so there are no large curds.
Choose burrito-size (10-inch) flour tortillas. Smaller ones split when you roll in this much filling.
The recipe card below lists every quantity in one place.
How to Make High-Protein Breakfast Burritos
Cook the filling
Brown the sausage with the peppers and onion, then softly scramble the eggs and cottage cheese and fold everything together.
Cool, roll and wrap
Cool the filling completely, then fill and roll the tortillas tightly. Wrap each burrito for the freezer.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Cool the filling first. Warm filling steams inside the tortilla and forms ice crystals in the freezer. Spread it on a sheet pan for 20 to 30 minutes.
- Slightly underdone eggs. Stop scrambling as soon as no liquid egg remains. The eggs cook a little more when you reheat them.
- Warm the tortillas. Microwave the stack for 20 to 30 seconds under a damp paper towel so they fold without cracking.
Substitutions and Variations
- Protein: Use 1 lb of 93% lean ground turkey seasoned with ½ teaspoon each of sage, garlic powder and salt instead of sausage. Cook it to 165°F.
- Lower carb: Use 8-inch low-carb tortillas. Divide the filling among 10 to 12 of them.
- Vegetables: Add 1 cup of chopped baby spinach to the sausage once it is browned, or ½ cup of drained black beans to the filling. These change the nutrition.
Serving Suggestions
Serve with salsa, hot sauce or a spoonful of Greek yogurt. For a make-ahead breakfast you slice instead of roll, try the cottage cheese egg bake. If you want something sweet, the baked blueberry cottage cheese breakfast bowls prep well too.
Storage, Reheating and Meal Prep
Refrigerate wrapped burritos for up to 4 days. Freeze them wrapped in foil or parchment inside a freezer bag for up to 3 months. To reheat from frozen, remove any foil, wrap the burrito in a damp paper towel and microwave for 1½ to 2 minutes per side, until the center reaches 165°F. In the oven, bake foil-wrapped burritos at 350°F for 35 to 45 minutes, until heated through.
Food safety: Cook the turkey sausage to 165°F / 74°C and the eggs until no liquid egg remains. Cool the filling quickly and refrigerate or freeze the burritos within 2 hours of cooking.
Recipe Questions
Can I reheat a burrito wrapped in foil in the microwave?
No. Remove the foil first, then wrap the burrito in a damp paper towel.
How do I keep the burritos from getting soggy?
Cool the filling completely, do not add salsa before freezing, and wrap each burrito tightly so it is not exposed to air.
High-Protein Breakfast Burritos
Ingredients
Method
- Heat the oil in a 12-inch nonstick skillet over medium heat. Add the sausage, bell pepper and onion and cook for 8–10 minutes, breaking up the sausage, until browned and 165°F / 74°C, and the vegetables are soft. Transfer to a large bowl and wipe out the skillet.
- Blend the cottage cheese until smooth (or whisk it hard), then whisk it with the eggs, salt and pepper.
- Pour the eggs into the skillet over medium-low heat. Cook for 4–6 minutes, stirring gently, until just set with no liquid egg remaining. Fold the eggs into the sausage mixture.
- Spread the filling on a sheet pan and let it cool completely, 20–30 minutes.
- Warm the tortillas so they bend easily. Divide the filling (a generous ¾ cup each) and the cheddar among them. Fold in the sides and roll tightly.
- To eat now, toast the burritos seam side down in a dry skillet over medium heat for about 2 minutes per side. To freeze, wrap each one in foil or parchment and freeze in a zip-top bag.