This high-protein freezer breakfast burrito is my ultimate go-to when I need a quick, satisfying, and energizing start to the day. Packed with lean protein, nutrient-rich veggies, and cheesy goodness, it’s a handheld breakfast that keeps me full for hours. The best part? I can make a big batch, freeze them, and reheat in minutes for busy mornings.

Why You’ll Love This Recipe

I love how this recipe combines convenience and nutrition. It’s hearty, freezer-friendly, and customizable based on what I have on hand. Whether I’m trying to hit my protein goals or just want something warm and comforting in the morning, these burritos deliver every time. They’re also a smart way to meal prep breakfast for the whole week—or even the whole month.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 large eggs
6 large egg whites (or about ¾ cup)
½ cup cottage cheese
8 oz ground turkey sausage (or any breakfast sausage)
1 cup frozen hash browns, thawed
½ cup red bell pepper, diced
½ cup yellow onion, diced
2 cups fresh baby spinach, roughly chopped
½ cup shredded cheddar cheese
Salt and pepper to taste
1 tablespoon olive oil
6 large burrito-sized tortillas (I usually go with whole wheat)

Directions

I whisk together the eggs, egg whites, cottage cheese, salt, and pepper in a bowl and set it aside.
In a large nonstick skillet, I heat the olive oil over medium-high. I cook the hash browns, red bell pepper, and onion until they start to soften, then stir in the spinach and cook until it wilts.
I pour in the egg mixture and cook it with the veggies over medium heat, stirring often, until everything is set but still moist.
In a separate pan, I brown the ground turkey sausage until fully cooked, then drain any excess fat.
I warm the tortillas slightly so they’re easier to fold, then I layer each one with the egg mix, sausage, and shredded cheese.
I roll each burrito tightly, tucking in the sides, and wrap them individually in foil or plastic wrap. Then I place them in a freezer bag and freeze for later.

Servings and timing

This recipe makes 6 hearty burritos.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Sometimes I mix it up by using ground chicken sausage or even tofu scramble for a vegetarian twist. I’ve added black beans, chopped tomatoes, or a splash of hot sauce when I want extra flavor. I also swap in different cheeses like pepper jack or feta depending on my mood.

Storage/Reheating

I store these burritos in the freezer for up to 3 months. When I’m ready to eat, I remove the foil or plastic wrap and reheat one in the microwave wrapped in a damp paper towel for 1–2 minutes until heated through. For a crispier texture, I bake them in the oven at 350°F for 20–25 minutes while still wrapped in foil.

FAQs

Can I use only whole eggs instead of egg whites?

Absolutely. I sometimes skip the egg whites and just use more whole eggs if I want a richer taste or don’t have egg whites on hand.

What type of tortillas work best for freezing?

I like using large burrito-sized whole wheat tortillas because they hold up well in the freezer and reheat without falling apart.

How do I keep the burritos from getting soggy when reheated?

I always cool the filling completely before assembling. That way, there’s less moisture trapped inside. Reheating in the oven also helps if I want a crispier result.

Are these burritos good for meal prep?

Yes, they’re one of my favorite meal prep breakfasts. I can make a whole batch on the weekend and have a protein-packed breakfast ready for every day of the week.

Can I eat these cold?

Technically, yes—but I prefer to heat them. Reheating brings out the melted cheese and makes everything taste so much better.

Conclusion

These high-protein freezer breakfast burritos have become a staple in my meal prep rotation. They’re easy to make, packed with flavor, and give me the energy I need to take on the day. Whether I’m running out the door or enjoying a slow morning, having one of these burritos in the freezer means breakfast is always just a few minutes away.

High Protein Freezer Breakfast Burrito: An Incredible Ultimate Meal

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Author: Sue
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 burritos
Category: Breakfast, Meal Prep
Method: Stovetop, Freezer
Cuisine: American

Print Recipe

Description

These high protein freezer breakfast burritos are the ultimate make-ahead breakfast! Loaded with lean turkey sausage, eggs, cottage cheese, and veggies, they’re freezer-friendly, meal prep approved, and reheat beautifully. Perfect for busy mornings when you need a satisfying, protein-packed start to the day.

Instructions

Whisk together eggs, egg whites, cottage cheese, salt, and pepper in a bowl; set aside.
Heat olive oil in a nonstick skillet over medium-high heat. Cook hash browns, red bell pepper, and onion until softened. Add spinach and cook until wilted.
Pour in egg mixture and cook, stirring often, until eggs are set but still moist.
In another pan, cook the turkey sausage until browned and fully cooked; drain excess fat.
Warm tortillas slightly. Fill each with egg mixture, sausage, and shredded cheese.
Roll tightly, tuck in the sides, and wrap each burrito in foil or plastic wrap. Freeze in a freezer-safe bag.

Notes

You can use all whole eggs if preferred.
Swap in chicken sausage, tofu scramble, or black beans for variety.
Let filling cool before wrapping to avoid soggy burritos.
To reheat: Microwave wrapped in a damp paper towel for 1–2 minutes, or bake at 350°F for 20–25 minutes in foil.