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Freezer-Friendly High-Protein Breakfast Burritos

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These high-protein breakfast burritos are designed for busy mornings, offering a quick 5-minute prep time and the ability to be made in bulk for the freezer. They feature fluffy eggs blended with cottage cheese, black beans, and veggies, wrapped in sturdy tortillas for a reliable, delicious meal.

Ingredients

Scale
  • 4 Large Flour Tortillas (approx. 10 inches)
  • 6–8 Large Eggs
  • 1/2 cup Cottage Cheese (small-curd)
  • 1/2 cup Black Beans (canned, rinsed)
  • 1 cup Shredded Cheese (Mexican blend or Cheddar)
  • 1 Bell Pepper (diced)
  • 1/2 Onion (diced)
  • 1 cup Spinach (optional)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1 tsp Cumin
  • 1 tsp Oil (for sautéing, optional)

Instructions

  1. Heat a non-stick skillet over medium heat. Sauté diced bell pepper and onion for 5 minutes until soft. Add spinach in the last minute if using. Remove from pan and set aside to cool.
  2. In a blender, combine eggs, cottage cheese, salt, pepper, garlic powder, and cumin. Blend on high until smooth and frothy (about 30 seconds).
  3. Wipe out the skillet and return to medium-low heat. Pour in the egg mixture. Let sit briefly, then gently stir with a spatula until mostly set but still slightly wet (3-4 minutes). Do not overcook.
  4. Warm tortillas in the microwave for 10 seconds or in a dry skillet for 15 seconds each to make them pliable. Keep covered with a damp paper towel.
  5. Lay a warm tortilla flat. Spoon 1/4 of the egg mixture into the center. Top with 1/4 cup black beans, 1/4 cup sautéed veggies, and 1/4 cup shredded cheese.
  6. Fold the bottom of the tortilla up over the filling, fold in the sides tightly, and roll away from you. Place seam-side down on a parchment-lined baking sheet.
  7. Once assembled, wrap each burrito tightly in a square of parchment paper. Place in heavy-duty freezer bags, squeeze out air, label, and freeze for up to 3 months.
  8. To reheat, microwave frozen burrito (in parchment) on high for 2 minutes, flip, and microwave for another 1-2 minutes until hot. Alternatively, bake at 350°F for 15 minutes covered with foil.

Notes

Ensure the filling is cool before wrapping to prevent the tortilla from becoming soggy due to steam. Use large, sturdy tortillas to prevent tearing. For gluten-free, use corn tortillas (use two per burrito). For dairy-free, swap cheese and cottage cheese for dairy-free alternatives or omit.

Nutrition

Keywords: breakfast burritos, high protein breakfast, freezer friendly meals, meal prep, quick breakfast, healthy breakfast, egg burritos, cottage cheese eggs

Find it online: https://zoeplate.com/freezer-friendly-high-protein-breakfast-burritos-5-min-prep/