Although breakfast happens to be my absolute favorite meal of the day, it’s commonly skipped by many adults. As a mom of two, I know how chaotic mornings can be. Getting the kids fed, dressed, and off to school can feel like a full day's worth of work. It’s understandable how making breakfast for yourself can feel like just another task to add to your already hectic morning routine.
However, eating breakfast is essential for kick-starting metabolism and providing the energy needed to face the day ahead. Here at FHM, we are on a mission to provide healthy, high protein breakfasts, like our high protein egg white bites recipe, so you can feel full longer throughout your day. But, for this post, I wanted to share my high protein breakfast burrito meal prep recipe, which is perfect for those who need a nutritious grab-and-go breakfast!
3 Reasons Why You Will Love This High Protein Breakfast Burrito Recipe
- This recipe only takes 30 minutes to make, and lasts for the entire week! You can preserve them for even longer by freezing them!
- Your kids will love it too! No more making multiple breakfast foods every morning. You can rest assured knowing your family is getting a balanced breakfast low in added sugar (unlike so many breakfast cereal options).
- You can add or leave out certain ingredients depending on your personal taste! The options are endless!
Ingredients
- Turkey breakfast sausage
- 8” Whole wheat tortillas
- Large eggs
- Yellow onion
- Green bell pepper
- Olive oil
- Shredded cheddar cheese
- Salsa (optional)
Kitchen Tools Required
- Large skillet
- Medium skillet
- Cutting board
- Cutting knife
- Measuring cup
- Spatula
- Whisk
- Tablespoon
How to Make High Protein Breakfast Burritos (Meal Prep)
- Start by thoroughly washing the yellow onion and bell pepper with water. Using a knife and cutting board, chop the onion and green bell pepper into small pieces.
- Next, warm a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until tender and fragrant.
- In the same skillet, add turkey breakfast sausage and use a spatula to break it apart. Cook turkey sausage until there is no more pink.
- Next, crack the eggs into a large bowl and stir using a whisk. In a separate medium-sized skillet, heat a tablespoon of olive oil over medium heat. Add eggs and cook until they are fluffy and free of runny liquids. Avoid over-cooking eggs, or they will have a tough consistency.
- Combine cooked eggs with turkey sausage in the large skillet and mix together.
- Finally, it’s time to assemble the burritos. Spoon egg, sausage, onion, and bell pepper mixture onto a tortilla. Top with shredded cheese and salsa (if you wish) and roll into a burrito. Repeat until you have rolled 10 burritos or until you have used all of the burrito filling mixture.
- If you plan on eating them throughout the next week, place burritos in tupperware and store them in the refrigerator. They will last up to 7 days.
- If you want to freeze them, roll each burrito in foil and place them in a tightly sealed freezer-safe bag. Burritos will last at least a month in the freezer if stored properly.
Swaps or Alternatives
Where do I even start? There are countless ways to make these burritos using your favorite ingredients.
I chose to use whole grain tortillas because I wanted the extra fiber, and I like how they taste. If you prefer flour tortillas, those will work great too! Make sure you get the large, burrito-sized tortillas, or they will be difficult to roll!
You can include a wide variety of different vegetables for added nutrients, color, and taste. Red bell pepper, spinach, mushrooms, tomatoes, and potatoes are all options to consider when making these burritos your own.
Don’t like ground turkey breakfast sausage? Consider turkey bacon, lean ground beef, or chopped steak instead. Cutting back on red meat and sodium? Try black beans for a more southwestern style burrito.
Quick Tip(s)
Meal prep during your normal cooking times. Make these burritos for lunch or dinner, and then store the leftovers. You’ll still have plenty to set aside for breakfast that will last the rest of the week. Breakfast for dinner is a favorite in our household, so we made them for dinner and still had several burritos prepped for easy grab-and-go breakfasts!
Macros & Nutrition Information
- 24 g protein
- 25 g carbs
- 19 g fat
- 2 g sugar
- 346 calories
High Protein Breakfast Burrito (Meal Prep)
Equipment
- 1 Medium skillet
- 1 Cutting Board
- 1 Cutting knife
- 1 Measuring cup
- 1 Spatula
- 1 whisk
- 1 Tablespoon
Ingredients
- 10- 8” whole wheat tortillas
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 2 tbsp olive oil
- 1 lb turkey breakfast sausage
- 2 large eggs
- 1 cup shredded cheddar cheese
- Salsa (optional)
Instructions
- Wash the onion and bell pepper. Using a knife and cutting board, chop the onion and green bell pepper.
- In a large skillet, warm a tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper and cook until tender and fragrant.
- Add turkey breakfast sausage to the skillet. Cook until there is no more pink.
- Crack eggs into a large bowl and stir. In a separate medium sized skillet, heat a tablespoon of olive oil on medium heat. Add eggs and cook until they are fluffy.
- Combine cooked eggs with turkey sausage in the large skillet and mix together.
- Begin to assemble burritos. Spoon egg, sausage, onion, and bell pepper mixture onto a tortilla. Top with shredded cheese and roll into a burrito. Repeat until you have rolled 10 burritos or until you have used all of the burrito filling mixture.
- If you plan on eating them in the near future, you can place burritos in tupperware and store them in the refrigerator. They will last up to 7 days.
- If you want to freeze them, roll each burrito in foil and place them in a tightly sealed freezer-safe bag. Burritos will last at least a month in the freezer if stored properly.