How to get more protein in a breakfast burrito?

As we covered in our "Protein-Packing Guide," the three easiest ways to get more protein in a high protein breakfast burrito are: 1. Use high-protein/low-carb tortillas, 2. Add blended cottage cheese to your eggs, and 3. Choose high-protein fillings like turkey sausage and black beans.

How can I get 40g of protein for breakfast?

Our base high protein breakfast burrito recipe has 35g! To get over 40g, simply use a high-protein tortilla (which can add 10-15g of protein) instead of a standard one.

How can I get 30g of protein in the morning?

This high protein breakfast burrito recipe is the perfect way! One burrito provides 35g of protein and is ready in 2 minutes, making it one of the easiest ways to get 30g of protein in the morning.

Can I get 30g protein from eggs alone?

You can , but you would need to eat 5-6 whole eggs, which is a lot. It's much easier to get 30g of protein by combining 2-3 eggs with sausage, beans, and cheese. A breakfast with a variety of protein sources is a key component of a balanced diet .

Is 2 eggs a day enough protein?

Two eggs provide about 12-14g of protein. This is a great start, but it's not enough for a full high protein breakfast (which should be closer to 30g). That's why we add other ingredients to build a complete meal.

How to get 60 g of protein for breakfast?

To get 60g, you'd need a bodybuilding breakfast burrito. We detailed the formula above, but it involves combining all the protein sources: eggs blended with cottage cheese, extra turkey sausage, and a high-protein tortilla.

Best High Protein Breakfast Burritos (35g+ Meal Prep!)

Description

The ultimate grab-and-go breakfast! This High Protein Breakfast Burrito recipe is designed for meal prep, freezer-friendly, and packed with over 35g of protein to keep you full all morning.

Ingredients

Scale

1/2 lb ground breakfast sausage (or turkey sausage)
1 poblano pepper, seeded and diced
12 large eggs, whisked
1 tsp kosher salt
1/4 tsp black pepper
2 oz cream cheese, cubed (optional, for creaminess)
6 large (10-inch) tortillas
6–8 oz shredded cheddar cheese
1 (15-ounce) can black beans, drained and rinsed
For Freezing: 6 sheets of parchment paper, 6 sheets of aluminum foil

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Instructions

Cook Sausage & Peppers: Heat a large skillet over medium-high heat. Add the ground sausage and brown, breaking it into pieces. Add the diced poblano pepper and cook for 2-3 minutes until softened. Transfer to a paper-towel-lined plate.
Cook Eggs: Wipe the skillet, leaving a bit of fat. Turn heat to medium-low. Add the whisked eggs, salt, and pepper. Cook slowly, pulling the edges to the center as they set.
Add Cream Cheese: When the eggs are 80% cooked (still soft and moist), remove from heat and stir in the cubed cream cheese. The residual heat will melt it, creating a creamy scramble that won’t get rubbery when frozen.
COOL COMPLETELY: This is the most important step! Spread the egg mixture and the sausage mixture on a large baking sheet and let them cool completely to room temperature. Hot filling will make your burritos soggy.
Assemble: Warm tortillas to make them pliable. Sprinkle a layer of cheese on the bottom third of each tortilla. Top with a scoop of the cooled eggs, the sausage/pepper mix, and a spoonful of black beans.
Roll Tightly: Fold the left and right sides of the tortilla in first, snugly over the filling. Then, fold the bottom flap up and over, pulling it tight. Continue rolling forward to create a sealed burrito.
Wrap for Freezer: Roll each burrito tightly in a sheet of parchment paper, then roll it again in a sheet of aluminum foil. Place all burritos in a freezer-safe bag.

Notes

Reheating (Microwave): Remove foil and parchment. Wrap the frozen burrito in a damp paper towel. Microwave for 2-3 minutes, flipping halfway.
Reheating (Oven): Remove foil and parchment. Bake from frozen at 400°F (200°C) for 20-25 minutes.
High Protein Tortillas: To easily get over 40g of protein, use a high-protein or low-carb tortilla brand.
No Soggy Burritos: The secret is cooling the filling completely before rolling and using the parchment paper wrapper.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Breakfast, Meal Prep
Cuisine: American, Mexican-inspired

Nutrition

Serving Size: 1 burrito
Calories: 568kcal
Sugar: 1g
Sodium: 1132mg
Fat: 28g
Carbohydrates: 35g
Fiber: 8g
Protein: 35g
Cholesterol: 469mg