If you’re on the hunt for a hearty, satisfying way to start your day, you’re going to want to try this High Protein Breakfast Burritos Recipe. I absolutely love how this turns out—packed with ground turkey, fluffy scrambled eggs, and just a hint of savory herbs, it fuels me for hours. Plus, it’s perfect for meal prepping or grabbing on-the-go. Keep reading because I’m sharing everything you need to nail these burritos every time, along with some of my personal kitchen hacks!
Why You’ll Love This Recipe
- High in Protein: Ground turkey and eggs pack a protein punch to keep you energized well past lunchtime.
- Meal Prep Friendly: These burritos hold up great in the fridge and freezer, making weekday mornings a breeze.
- Balanced and Flavorful: A perfect blend of savory spices and fresh vegetables, keeping every bite exciting.
- Customizable: You can easily switch up the ingredients to suit dietary needs or taste preferences.
Ingredients You’ll Need
Each ingredient in this High Protein Breakfast Burritos Recipe plays a role in layering flavors! The seasonings and veggies aren’t just for taste—they also add a bit of texture and nutrition. Here’s a quick rundown so you know what to look for when shopping:
- Ground turkey: Lean and packed with protein, it’s a fantastic alternative to sausage or bacon.
- Maple syrup: Just a touch to balance the savoriness with a hint of sweetness.
- Ground sage: This herb adds a warm, earthy note that complements the turkey beautifully.
- Onion and red bell pepper: These veggies bring brightness and a bit of crunch, plus their natural sweetness pairs perfectly here.
- Eggs: The star protein that makes the burritos fluffy and filling.
- Shredded cheddar cheese (optional): Adds creaminess and melty goodness for those who love a little indulgence.
- Large tortillas (10-inch): Make sure they’re big enough to hold all that filling without tearing!
Variations
I love that this High Protein Breakfast Burritos Recipe is so adaptable. Over time, I’ve tweaked it depending on what’s in my fridge or who I’m cooking for—and guess what? Every version still rocks. Feel free to make it your own!
- Swap the meat: Ground chicken, beef, or even crumbled tofu work wonderfully if you want to change up the protein source.
- Dairy-free option: Leave out the cheddar cheese or swap it for your favorite plant-based cheese to keep things creamy.
- Spice it up: Add diced jalapeños or a dash of hot sauce for a little kick—my family goes crazy for that twist.
- Veggie boost: Toss in spinach or mushrooms for extra nutrients and flavor.
How to Make High Protein Breakfast Burritos Recipe
Step 1: Brown the Ground Turkey with Herbs and Maple Syrup
Start by heating a little oil in your pan over medium heat. When it’s hot, crumble in the ground turkey, stirring to break it apart. Add the maple syrup, sage, half the salt, black pepper, garlic powder, and thyme. This combo is where the magic begins! Cook the turkey until it’s just lightly browned, which usually takes about 6 to 8 minutes. You’ll want to keep breaking up the meat with your spatula so it cooks evenly. This part smells incredible and sets the flavor foundation for your burritos.
Step 2: Sauté the Onion and Red Bell Pepper
After you’ve cooked and removed the turkey to a large bowl, add a splash more oil to the pan. Toss in the diced onion and red bell pepper. Cook for around 3 to 4 minutes, stirring occasionally until they’re just tender but still hold their shape. This quick sauté unlocks their natural sweetness without making them mushy—trust me, texture matters!
Step 3: Scramble the Eggs with Seasoning
While your veggies are cooking, whisk together the eggs with the remaining salt and a pinch of black pepper in a medium bowl. Pour this mixture over your sautéed onions and peppers in the skillet. Using your spatula, gently push the eggs around as they cook to scramble them. Aim for soft, fluffy eggs set in about 3 to 5 minutes—too long and they’ll dry out, too short and they’ll be runny. Once done, transfer the eggs to the bowl with the turkey.
Step 4: Mix in Cheese and Let It Cool
Now, sprinkle the shredded cheddar cheese (if you’re using it) on top of the turkey and egg mixture. Fold everything together until well combined. Here’s a pro tip: Let the filling cool for about 10 minutes before assembling your burritos. This prevents the tortillas from getting soggy or tearing during rolling—something I learned the hard way!
Step 5: Heat and Prep Your Tortillas
To make the tortillas pliable (and not brittle), cover them with a damp paper towel and microwave for 20 to 30 seconds until warm. If you’re using Siete tortillas like I do, I prefer heating them directly in a skillet over medium-high heat. They soften up nicely and won’t rip when you roll. Heating each side for 30-45 seconds works best to get that perfect texture.
Step 6: Assemble and Roll Your Burritos
Lay each warm tortilla flat on a piece of parchment paper. Add just over one cup of your turkey and egg filling to the center. Fold the bottom of the tortilla up over the filling until it mostly covers it, then tuck in the sides and roll tightly to seal the burrito. Wrapping each burrito tightly in parchment paper helps keep them secure. If you’re storing them, slipping them into a freezer-safe bag keeps everything fresh. I used to struggle rolling burritos neatly, but after a couple of tries, it really clicked!
Pro Tips for Making High Protein Breakfast Burritos Recipe
- Use Larger Tortillas: I can’t stress this enough — 10-inch tortillas handle this filling best without ripping.
- Let Filling Cool Slightly: This simple step keeps your tortillas from getting soggy and tearing.
- Don’t Overcook the Eggs: Scramble until just set for creamy texture, not dry.
- Heating Tortillas Properly: Heating in a skillet creates pliability and prevents breakage better than microwaving alone.
How to Serve High Protein Breakfast Burritos Recipe
Garnishes
I usually top mine with sliced avocado and a generous spoonful of salsa—adds creaminess and a punch of freshness! A sprinkle of chopped cilantro and a dollop of sour cream also make lovely garnishes. Sometimes, a squeeze of fresh lime juice really wakes everything up.
Side Dishes
To round out the meal, I love pairing these burritos with a fresh fruit salad or some roasted sweet potato cubes. A handful of crispy hash browns on the side adds a fun texture contrast too.
Creative Ways to Present
For brunch gatherings, I sometimes slice the burritos into bite-sized pinwheels and arrange them on a platter with dips like guacamole and chipotle mayo. It’s a fun, shareable alternative that always impresses guests!
Make Ahead and Storage
Storing Leftovers
After assembling, I store mine in the fridge wrapped in parchment and placed in an airtight container or zip-top bag. They keep well for about 4 days, making easy breakfasts or lunches a snap when I’m busy.
Freezing
For longer storage, these burritos freeze beautifully. I wrap each tightly in parchment and pop them in a freezer bag. When I need one, I defrost it overnight in the fridge or use my microwave’s defrost setting. It’s a total game-changer on hectic mornings.
Reheating
I prefer reheating on the stovetop for a crispy finish—after microwaving the burrito (with parchment) to warm, I place it in a lightly oiled skillet for 2-4 minutes on each side. The outside gets perfectly crisp while the inside stays warm and tender. If you’re in a rush, the microwave alone works fine, just be mindful to flip halfway through to heat evenly.
FAQs
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Can I use a different protein instead of ground turkey for this High Protein Breakfast Burritos Recipe?
Absolutely! Ground chicken, beef, or even plant-based crumbles work great as substitutes. Just adjust the cooking time accordingly and season to suit the protein you choose.
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How long do these breakfast burritos last in the fridge?
Stored properly wrapped and in an airtight container, they keep up to 4 days in the refrigerator. For best texture, reheat as directed for a crispy outside and warm filling.
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What’s the best way to prevent the tortillas from tearing when rolling?
Warming tortillas before filling makes them more flexible and less likely to tear. Heating them on a dry skillet for about 30-45 seconds per side works wonders, especially with grain-free options like Siete tortillas.
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Can I make these burritos ahead and freeze them?
Yes! These are fantastic freezer meals. Simply wrap each burrito tightly in parchment, store in a freezer bag, and freeze for up to 3 months. Defrost overnight or use microwave defrost, then reheat as desired.
Final Thoughts
This High Protein Breakfast Burritos Recipe has become a staple in my kitchen because it’s not just delicious, but practically effortless and nourishing. I love how it saves me time on busy mornings without sacrificing flavor or nutrition. I really encourage you to give it a try—these burritos might just become your new go-to breakfast too. Plus, the meal prep factor means you can enjoy homemade quality even on the craziest days. Can’t wait to hear how you make them your own!
Print
High Protein Breakfast Burritos Recipe
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: 6 burritos 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These High Protein Breakfast Burritos are a delicious and satisfying meal perfect for meal prep or a hearty morning start. Made with ground turkey, scrambled eggs, sautéed vegetables, and optional cheddar cheese, all wrapped in large tortillas, these burritos are flavorful, protein-packed, and easy to freeze or refrigerate for convenience throughout the week.
Ingredients
Meat
- 1 lb ground turkey
Vegetables & Aromatics
- ⅓ cup diced onion
- ⅓ cup diced red bell pepper
Egg Mixture
- 8 eggs
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, plus more to taste
Seasonings & Extras
- 1 teaspoon maple syrup
- 1 teaspoon ground sage
- ½ teaspoon garlic powder
- ½ teaspoon thyme
- Oil, for cooking (such as olive oil)
- ½ cup shredded cheddar cheese (optional)
Wraps
- 6 large tortillas (10-inch burrito size)
Instructions
- Brown: Heat a small amount of oil in a medium pan over medium heat. Add the ground turkey, breaking it up with a spatula. Stir in maple syrup, ground sage, ½ teaspoon salt, black pepper, garlic powder, and thyme, mixing thoroughly. Cook for 6-8 minutes until the meat is lightly browned. Remove the cooked turkey from the pan and transfer it to a large bowl.
- Sauté: Add a bit more oil to the same pan. Add the diced onions and red bell peppers, sautéing for 3-4 minutes until they are just tender and fragrant.
- Cook: While vegetables cook, whisk the eggs together with the remaining ½ teaspoon salt and a pinch of black pepper in a medium bowl. Pour the eggs into the pan with the sautéed vegetables. Stir and push the eggs gently with a spatula to scramble, cooking until the eggs are set, approximately 3-5 minutes.
- Combine: Transfer the scrambled eggs and vegetables to the bowl with the ground turkey. Add the shredded cheddar cheese if using, and gently fold all ingredients together until evenly combined. Let the mixture cool for about 10 minutes.
- Prep: To make tortillas pliable for rolling, cover them with a damp paper towel and warm in the microwave for 20-30 seconds. Alternatively, heat Siete brand tortillas in a skillet over medium-high heat as per package instructions to prevent tearing.
- Assemble: Place a warmed tortilla on a piece of parchment paper. Spoon approximately 1 cup or a little more of the turkey and egg mixture into the center. Fold the bottom up over the filling, then fold in the sides and roll tightly to form a burrito. Wrap each burrito in parchment paper the same way, securing with a rubber band if desired. Store wrapped burritos in a freezer-safe bag and refrigerate for up to 4 days or freeze for up to 3 months.
- Reheat (From Fridge): Thaw overnight in the refrigerator. Microwave burrito for 1 minute to warm. Unwrap and crisp in a skillet with a small amount of oil for 2-4 minutes per side. For a quicker option, microwave wrapped in parchment paper for 45-60 seconds per side.
- Reheat (From Frozen): Defrost the burrito with parchment paper on using microwave defrost setting for about 5 minutes, then reheat as above either in skillet or microwave.
Notes
- Use larger 10-inch tortillas labeled as large or burrito size for easier wrapping and to hold all filling.
- Siete burrito-sized tortillas are recommended; warm them in a skillet over medium-high heat to make them pliable and prevent tearing.
- Rolling burritos can be tricky at first but becomes easier with practice.
Nutrition
- Serving Size: 1 burrito
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 270mg
