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High Protein Breakfast Burrito Recipe

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4.1 from 40 reviews

This High Protein Breakfast Burrito recipe combines fluffy baked egg casserole with seasoned ground turkey wrapped in protein tortillas for a delicious and nutritious start to your day. Ideal for meal prepping and freezer-friendly, these burritos are packed with eggs, cottage cheese, cheddar, and a flavorful blend of spices, providing a balanced and satisfying breakfast option.

Ingredients

Egg Mixture

  • 12 eggs (beaten)
  • 450 g cottage cheese (around 2 cups)
  • 450 g shredded cheddar cheese (divided, around 4 cups)
  • 8 oz diced green chilis
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • cooking spray or parchment paper (for casserole dish)

Ground Turkey Mixture

  • 2 pounds ground turkey (907 g)
  • 1½ teaspoons smoked paprika
  • 3 teaspoons dried sage
  • 1½ teaspoons coriander seeds
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper powder
  • 3 teaspoons ground black pepper
  • 1½ teaspoons salt
  • ½ cup cooked crumbled bacon (optional)

Additional Ingredients

  • 24 protein tortillas
  • hot sauce, salsa, fajita, or enchilada sauce (to taste)

Instructions

  1. Prepare the egg mixture: Preheat the oven to 200°C (400°F). Prepare a 9×13-inch casserole dish by lining it with parchment paper or spraying it with non-stick cooking spray. In a large mixing bowl, beat the 12 eggs thoroughly.
  2. Add dry and cheese ingredients: To the beaten eggs, add the cottage cheese, half of the shredded cheddar cheese (about 2 cups), diced green chilis, all-purpose flour, baking powder, garlic powder, and onion powder. Mix well until fully combined.
  3. Bake the egg casserole: Pour the egg mixture into the prepared casserole dish and evenly sprinkle the remaining shredded cheddar cheese on top. Bake at 200°C (400°F) for 15 minutes. Then turn the casserole around in the oven, reduce the temperature to 190°C (375°F), and continue baking for another 30 minutes or until the casserole is set and firm.
  4. Cool and slice the egg casserole: Remove the casserole from the oven and allow it to cool completely for about 10 minutes. Once cooled, slice it into 24 rectangles sized to fit the protein tortillas.
  5. Cook the ground turkey: While the egg casserole bakes, heat a large skillet over medium heat. Add the ground turkey, smoked paprika, dried sage, coriander seeds, dried thyme, cayenne pepper powder, ground black pepper, salt, and optional cooked crumbled bacon. Mix well, then cook for 10-15 minutes, stirring occasionally until the turkey is browned and any juices have reabsorbed.
  6. Assemble the burritos: After both the egg slices and cooked turkey have cooled to room temperature, place a protein tortilla on a flat surface. Lay one egg slice and 2-3 tablespoons of the ground turkey horizontally near the center of the tortilla.
  7. Add sauces and wrap: Top with your choice of hot sauce, salsa, fajita, or enchilada sauce if desired. Fold the sides of the tortilla inward, then roll tightly from the bottom up, tucking the filling as you go to form a snug, fully wrapped burrito.
  8. Store and freeze: Wrap each burrito in foil or parchment paper to keep them secure. Place all wrapped burritos into a large ziplock bag and freeze for up to 3 months.
  9. Reheat before serving: To enjoy, unwrap a frozen burrito and heat it in the microwave for 2 minutes or until warmed through. Serve hot.

Notes

  • Optional crumbled bacon adds extra flavor but can be omitted for a leaner option.
  • Use protein tortillas to increase the protein content of the burritos.
  • The egg casserole can be baked a day ahead for convenience.
  • Freezing burritos makes meal prep easy; they reheat well in the microwave.
  • Adjust the amount of hot sauce or salsa according to your spice preference.

Find it online: https://deliciousyum.com/high-protein-breakfast-burrito-recipe/