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Easy Make-Ahead Protein Breakfast Burritos

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A quick and easy breakfast burrito recipe packed with protein, perfect for busy mornings. These burritos can be made ahead and frozen for convenient reheating.

Ingredients

Scale
  • 8 large eggs, beaten
  • ½ cup small-curd cottage cheese
  • 1 pound breakfast sausage, cooked and crumbled
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 cup diced bell peppers
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced
  • 8 large flour tortillas (about 10-inch diameter)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional spices: ½ teaspoon each cumin, smoked paprika, chili powder

Instructions

  1. Cook the sausage: Heat skillet over medium heat, add sausage, break up with spatula. Cook 7-8 minutes until browned and cooked through. Drain excess fat on paper towels.
  2. Sauté the veggies: In same skillet, add olive oil and sauté onion, bell peppers, and garlic for 4-5 minutes until softened. Add optional spices and stir.
  3. Prepare the eggs: In a bowl, whisk eggs, cottage cheese, salt, and pepper until combined.
  4. Cook the eggs: Pour egg mixture into skillet with veggies. Cook over medium-low heat, stirring gently and folding to scramble softly for 6-7 minutes.
  5. Combine fillings: Add cooked sausage and black beans to eggs and veggies, stir gently. Remove from heat and stir in shredded cheese to melt.
  6. Assemble burritos: Warm tortillas slightly. Spoon about ½ cup (120 g) filling onto each tortilla. Fold sides in and roll tightly.
  7. Wrap and store: Wrap each burrito individually in foil or parchment paper. Place in freezer-safe bag or container. Label with date.
  8. Reheat before serving: Microwave wrapped burrito for 90 seconds, flip, then 60 seconds more. Or bake wrapped in foil at 350°F (175°C) for 20-25 minutes.

Notes

Do not overfill burritos to avoid difficulty rolling. Warm tortillas briefly to prevent tearing. Cook eggs low and slow to avoid rubbery texture. Rinse canned beans to reduce sodium. Use a ½ cup scoop for consistent filling size. For dairy-free, substitute cheeses with plant-based alternatives. For gluten-free, use corn tortillas or gluten-free wraps.

Nutrition

Keywords: breakfast burritos, protein breakfast, make-ahead breakfast, easy breakfast, freezer meals, quick breakfast, sausage burritos

Find it online: https://noshbelle.com/easy-make-ahead-protein-breakfast-burritos-recipe-for-busy-mornings/