High Protein Breakfast Burritos Recipe

Hey friend, if you’re looking to kickstart your day with something hearty, satisfying, and packed with muscle-building goodness, you’re going to absolutely love this High Protein Breakfast Burritos Recipe. I’ve been making these for years now, and they’re my go-to for busy mornings when I want something nutritious but totally delicious. These burritos aren’t just filling—they’re bursting with flavor, easy to prepare, and perfect for meal prep, making your mornings so much easier.

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Ingredients You’ll Need

Each ingredient here is chosen not just for taste, but for boosting that morning protein without overcomplicating things. Plus, they’re affordable and easy to find. A quick tip: using fresh diced veggies adds nice texture and flavor without mess.

• Oil: I usually go with olive oil for cooking—it adds a nice touch without overpowering the flavors.
• Ground turkey: Lean yet flavorful protein that keeps this burrito healthy and filling.
• Maple syrup: Just a hint for balancing savory with a little sweetness; try to use pure maple syrup for the best flavor.
• Ground sage: This gives a warm earthy flavor that pairs wonderfully with turkey.
• Salt: Split in half to season meat and eggs properly without over-salting.
• Garlic powder: Adds a subtle savory note that’s not overpowering.
• Thyme: A delicate herbaceous flavor that enhances the meat and eggs.
• Black pepper: Freshly ground is best—it adds a bit of heat and depth.
• Diced onion: Adds sweetness and texture; don’t skip this step!
• Diced red bell pepper: Offers color, crunch, and a pop of natural sweetness.
• Eggs: The perfect binder and extra protein boost in every bite.
• Shredded cheddar cheese (optional): I love the melty richness it adds, but you can leave it out or swap for your favorite cheese.
• Large tortillas: 10-inch burrito size works best—bigger tortillas mean easier rolling and fewer spills.

Variations

I love making this High Protein Breakfast Burritos Recipe my own depending on what’s in the fridge or my mood that day. You can easily swap out ingredients to suit your tastes or dietary needs—flexibility is key here.

• Swap the meat: I’ve tried lean ground beef or even black beans for a vegetarian twist, and both work great!
• Spice it up: Add some chopped jalapeños or sprinkle in a dash of hot sauce before rolling to give it a kick.
• Cheese choices: Feta or pepper jack can shake things up if you want a different flavor profile.
• Veggie boost: Throw in some spinach or mushrooms sautéed with the peppers for extra nutrients.

How to Make High Protein Breakfast Burritos Recipe

Step 1: Brown the turkey with spices

Heat a little oil in a medium pan over medium heat. Toss in the ground turkey and begin breaking it up with your spatula. Once it starts browning, add the maple syrup, sage, half the salt, black pepper, garlic powder, and thyme. The syrup might sound odd here, but it caramelizes slightly and balances out the savory notes perfectly. Cook the meat until it’s light golden brown, about 6 to 8 minutes. Remove it from the pan and set aside in a large bowl—you’ll combine it later.

Step 2: Sauté the veggies

Add a splash more oil to the pan, then toss in the diced onions and red bell peppers. Just sauté them for 3 to 4 minutes until they’re tender but still retain some crunch and their bright color. This simple step makes a big difference in the final flavor.

Step 3: Scramble the eggs with veggies

While the veggies cook, whisk the eggs in a bowl along with the remaining salt and a pinch of black pepper. Pour this egg mixture into the same skillet with your cooked veggies. Using your spatula, gently push and fold the eggs around as they cook to make soft, fluffy scrambled eggs. This usually takes 3 to 5 minutes. When done, transfer this egg and veggie combo to the bowl with the browned turkey.

Step 4: Mix in cheese and let cool

Now add in the shredded cheddar cheese if you’re using it, and gently fold everything together until well combined. It’s important to let this mixture cool for about 10 minutes so that when you wrap it in tortillas, it won’t be too hot and soggy. Trust me, it helps keep the burritos neat and delicious!

Step 5: Warm your tortillas and assemble

I learned early on that warming your tortillas before rolling makes a huge difference—they become pliable and less prone to tearing. Cover them with a damp paper towel and microwave for 20-30 seconds or heat them in a hot skillet if you’re using Siete tortillas (which I highly recommend). Once warm, lay each tortilla on parchment paper, spoon a little over a cup of the filling in the center, fold the bottom up, tuck in the sides, and roll tightly. Wrap each burrito tightly in parchment paper to keep everything in place.

Step 6: Store or serve!

If meal prepping, pop the wrapped burritos into a large freezer-safe bag. They’ll keep in the fridge for up to 4 days or freeze for up to 3 months. When you’re ready to enjoy, reheating is a breeze (I’ll show you how below).

How to Serve High Protein Breakfast Burritos Recipe

Garnishes

I usually top my burrito servings with a dollop of fresh salsa or guacamole—I love how the creamy avocado cools down the slight heat from the peppers. A sprinkle of chopped cilantro or green onions adds freshness and that restaurant-style flair. If you’re feeling fancy, a squeeze of lime juice amps up all those savory flavors beautifully.

Side Dishes

My go-to sides are simple: fresh fruit like melon or berries adds a sweet and juicy contrast. A handful of crispy hash browns or air-fried potatoes round out the meal if you want something heartier. On weekends, I sometimes pair these burritos with black beans and a green salad for a well-rounded breakfast experience.

Creative Ways to Present

For brunch parties, I’ve served these cut in halves on a big platter with different salsas and sauces as a build-your-own burrito bar. Wrapping them in colorful parchment or even banana leaves can jazz up presentation if you want to impress guests. Sometimes I make mini breakfast burrito bites using smaller tortillas—perfect finger food and a fun twist!

Make Ahead and Storage

Storing Leftovers

Once your burritos are wrapped tightly in parchment and stored in an airtight bag, they keep amazingly well in the fridge for up to 4 days. I find this is perfect for prepping my breakfasts for the workweek—just grab and go every morning without any stress.

Freezing

I freeze a big batch of these Burritos all the time. Just be sure they’re tightly wrapped and stored in a freezer-safe bag to avoid freezer burn. They last up to 3 months, so you can have a quick, wholesome breakfast ready whenever you need it without waste.

Reheating

My favorite way to reheat leftover burritos is to first thaw them overnight in the fridge, then zap them in the microwave for a minute. After that, I crisp them up in a skillet with a bit of oil for that gorgeous golden crust and sealed wrap—this technique keeps the filling warm and the tortilla perfectly textured. In a rush? Reheat with the parchment paper still on in the microwave for 45-60 seconds per side, just make sure it’s slightly open on one end to peek in and enjoy without unwrapping all the way.

FAQs

Final Thoughts

This High Protein Breakfast Burritos Recipe is one of my all-time favorites because it hits every mark—it’s tasty, packed with protein, and super convenient for hectic mornings. I’ve shared it with friends and family, and they always come back asking for the recipe. Give it a try—you’ll appreciate how this humble burrito can transform your breakfast routine. Trust me, once you master rolling the burritos, you’ll be wondering why you didn’t start making these sooner!

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