This post may contain affiliate links. Read our disclosure policy.
This high-protein breakfast burrito packs 35g of protein per serving and is easy to freeze and meal prep for a quick breakfast. The combination of breakfast sausage, fluffy scrambled eggs, black beans, and cheese makes it the perfect combination to keep you full.
I love starting my day with a high protein breakfast, and I also love Mexican food. Just like this chorizo breakfast burrito, this high-protein breakfast burrito recipe (literally) wraps those two things into one.
Aside from being protein-packed and full of flavor, it’s an easy, healthy, grab-and-go breakfast that’s perfect for meal prep. Just like cottage cheese pancakes or cake batter protein balls.
Table of Contents
Serve them up fresh or make them for the week and keep them in the freezer for whenever you need a quick and easy meal!
And if you love a Mexican-inspired meal prep breakfast, try this chorizo breakfast burrito or easy breakfast quesadilla next time!
For other protein-filled breakfast dishes that are easy to make ahead, try this chia yogurt pudding, high-protein cottage cheese bagels, or pumpkin pie overnight oats.
Ingredients You Need
Here are the main ingredients to make high protein breakfast burritos. Skip to the recipe card for exact measurements.
- Burrito-sized tortillas: I used Siete grain-free tortillas, but any flour or gluten-free tortilla will work.
- Pepper: A poblano pepper adds greens and flavor. Bell pepper works too.
- Ground breakfast sausage: You could use mild or spicy sausage.
- Eggs: Rich in protein, choline, and calcium.
- Cheddar cheese: I prefer to buy a block of cheese and shred it at home. It’s cheaper and melts better!
- Cream cheese: Just a bit adds so much creamy texture to the eggs. You can omit this or use another type of shredded cheese.
- Black beans: A budget-friendly way to add more protein and fiber to your meals!
- Toppings: Serve them with green onions, cilantro, chipotle mayo, pico de gallo, or avocado!
Recipe Tip
Anything that’s more liquid than solid, like salsa, guacamole, lettuce, and raw tomato, should be avoided in the freezer. When thawed, they get too watery and can make for soggy burritos. Instead, top your breakfast burrito with them once you’re ready to eat!
Recipe Variations
- More veggies: Diced bell peppers, caramelized onion, mushrooms, chopped broccoli, or squash.
- Low calorie: Use a low calorie tortilla, omit the cream cheese, use turkey sausage, and reduce the amount of shredded cheese.
- Toppings: With avocado, cilantro, green onions, sour cream or Greek yogurt, hot sauce, salsa, or pico de gallo.
- Sausage: Swap the sausage for turkey sausage or chicken sausage.
- Different cheese: Like a Mexican blend, Monterey, or Pepper jack cheese – or omit the cheese altogether for a dairy-free option.
How to Make This High Protein Breakfast Burrito
Here are the basic steps, with images, for this high-protein breakfast burrito. Skip down to the recipe card below for the full printable recipe.
Step 1. Cook the Sausage. Brown ground sausage in a large skillet over medium-high heat and drain the fat on a paper towel-lined plate.
Step 2. Make the Egg Mixture. Saute the pepper for a few minutes until soft. Add the eggs and cook on low heat for 2-3 minutes, until they start to scramble slightly. Add the cream cheese and cook until it melts and the eggs are just barely cooked and very soft.
Step 3. Assemble the Burritos: Warm tortillas individually. Layer with cheese, sausage, eggs, and beans.
Step 4. Fold the Burritos. Fold the tortilla over the filling, tuck in both sides, and continue rolling to seal.
Step 5. Wrap and Store: Let the burritos cool completely. Wrap the tortillas in foil and store in a freezer safe resealable bag in the freezer for up to 4 months.
Step 4. Warm and Serve. Bake at 425 for 8-10 minutes if you don’t plan to freeze them. Bake them directly from frozen in the oven for 20 minutes to thaw and heat through or unwrap the foil and heat in the microwave for 1-2 minutes until thawed and heated through.
Recipe FAQs
These burritos have 35g of protein as they are and you can find ways to add even more protein by customizing it with your own ingredient additions.
Breakfast burritos are perfect for prepping ahead of time and keeping fresh in the freezer. Store them tightly wrapped in aluminum foil in the freezer for up to 3 months. Pull them out when you’re ready to eat and bake them directly from frozen in the oven for 20 minutes to thaw and heat through or unwrap the foil and heat in the microwave for 1-2 minutes until thawed and heated through.
Warm the burritos in the microwave before assembling to help prevent any tears in the tortilla. Add the cheese layer first to create a barrier before the beans and egg mixture are added. Allow the egg mixture to cool a bit before adding. And as a reminder, add any wetter ingredients like salsa or hot sauce when you’re ready to eat instead of before freezing the burritos.
Freezing and Storing
Make ahead: To make ahead and have ready for busy mornings, wrap them in aluminum foil and store them in a freezer bag. Bake them directly from frozen in the oven for 20 minutes to thaw and heat through or unwrap the foil and heat in the microwave for 1-2 minutes until thawed and heated through.
Store: Allow the burritos to cool to room temperature, then store them tightly wrapped in plastic wrap or aluminum foil and place inside an airtight container in the fridge for up to 3-4 days.
Freeze: Store them tightly wrapped in aluminum foil in the freezer for up to 3 months.
Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.
High Protein Breakfast Burritos
Save this Recipe!
Ingredients
- 1/2 lb ground breakfast sausage
- 1 poblano pepper seeded and diced
- 12 large eggs whisked
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 ounces cream cheese cubed (optional)
- 6 large tortillas I used Siete grain free tortillas
- 6-8 ounces shredded cheddar cheese
- 1 (15-ounce) can black beans drained and rinsed
- To serve: green onions, cilantro, Chipotle mayo, pico de gallo, or avocado
Instructions
- Preheat the oven to 425°F if you plan to bake a burrito right away.
- Heat a large skillet over medium-high heat. Add the ground sausage and brown, breaking into pieces, until no pink remains. Transfer it to a paper towel lined plate, leaving a bit of the fat in the bottom of the pan.1/2 lb ground breakfast sausage
- Turn the heat down to medium and add the diced peppers. Cook to soften, 2-3 minutes.1 poblano pepper
- Turn the stove down to medium-low heat and pour in the whisked eggs and sprinkle with salt and pepper to taste. Allow it to cook for 1-2 minutes until the bottom starts to set then pull up the edges of the eggs and let the eggs run underneath. Add the cubed cream cheese and continue to cook for another 1-2- minutes until the cheese melts and the eggs are just barely cooked and very soft. Remove from the heat.12 large eggs, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 ounces cream cheese
- To assemble the burritos, warm tortillas individually in for 20 seconds in the microwave or char over the open gas flame for a few seconds on each side, until soft and pliable. Sprinkle the shredded cheese on the bottom of the tortilla then add black beans, eggs, and cooked sausage.6 large tortillas, 6-8 ounces shredded cheddar cheese, 1 (15-ounce) can black beans
- Fold the the tortilla over the filling, fold in each side, and continue rolling forward. side ends of tortillas over filling and roll forward. Wrap the tortillas in foil and bake for 8-10 minutes, until heated through and the cheese is melted.
- For freezer breakfast burritos, wrap each burrito in foil before baking and store them in a freezer bag. Bake them directly from frozen at 425°F for 20 minutes. Alternately, remove from the foil and heat in the microwave for 2 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
