Description
This high protein breakfast burrito recipe combines scrambled eggs, egg whites, cottage cheese, and turkey breakfast sausage with sautéed peppers, onions, spinach, and cheddar cheese, all wrapped in a whole wheat or regular tortilla. Perfect for a nutritious, filling breakfast that you can prepare ahead and enjoy throughout the week, either fresh or frozen.
Ingredients
Main Ingredients
- 4 large burrito size tortillas (whole wheat or regular)
- 6 large eggs
- 6 large egg whites (about 3/4 cup)
- 1/4 cup cottage cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon light olive oil
- 1 cup frozen hash browns, thawed
- 1/2 cup red bell pepper, diced
- 1/2 cup sweet yellow onion, diced
- 2 cups fresh baby spinach, roughly chopped
- 8 ounces ground turkey sausage, cooked and crumbled
- 1/2 cup shredded cheddar cheese
Suggested Toppings
- Salsa
- Avocado
- Cilantro
- Plain Greek yogurt or sour cream
Instructions
- Prepare the Egg Mixture: In a medium bowl, combine the 6 large eggs, 6 egg whites (about 3/4 cup), 1/4 cup cottage cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk them together and set aside.
- Sauté Vegetables: Heat 1 tablespoon of light olive oil in a large nonstick skillet over medium-high heat. Add 1 cup thawed frozen hash browns, 1/2 cup diced red bell pepper, and 1/2 cup diced sweet yellow onion. Sauté for 4-5 minutes until the peppers and onions soften but still retain some texture.
- Wilt Spinach: Add 2 cups roughly chopped fresh baby spinach to the skillet. Cover with a lid and cook, stirring occasionally, for 2-3 minutes until the spinach wilts slightly.
- Cook Eggs: Reduce heat to medium and pour in the egg mixture. Stir frequently and cook for 3-4 minutes until eggs are fully cooked but still moist. Remove the cooked egg and vegetable mixture to a bowl to cool slightly.
- Assemble Burritos: For immediate serving, warm each tortilla in the microwave for 10 seconds to make it flexible. Spread 1/4 of the egg mixture onto each tortilla, add 1/4 of the cooked ground turkey sausage, and top with 2 tablespoons shredded cheddar cheese. Roll into burritos.
- Optional Crisping: If desired, heat a skillet over medium-high heat with 2 teaspoons oil. Place each rolled burrito seam side down and cook for 1-2 minutes per side until the tortilla is crisped to your preference.
- Freeze or Refrigerate: For meal prep, cool the egg mixture in the refrigerator for at least 30 minutes until fully cooled. Assemble burritos as above, wrap each tightly in foil, then place in a zip-top bag. Store in the refrigerator up to 4 days or freeze up to 4 months.
Notes
- You can substitute turkey sausage with other lean breakfast meats if desired.
- Use whole wheat tortillas for added fiber and nutrients.
- Make larger batches and freeze for convenient breakfast options.
- Adding veggies like mushrooms or tomatoes can increase nutrient variety.
- To reheat frozen burritos, defrost overnight in the fridge and warm in the microwave or oven.
