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.
Print
High Protein Freezer Breakfast Burrito: An Incredible Ultimate Meal
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 burritos
- Category: Breakfast, Meal Prep
- Method: Stovetop, Freezer
- Cuisine: American
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.
Ingredients
- 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 (whole wheat recommended)
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.
Leave a Reply