High-Protein Breakfast Burritos: A Healthy Meal Prep Game Changer
10-Day Meal Prep
If you’re someone who loves a hearty breakfast or needs a grab-and-go option for those busy mornings, these High-Protein Breakfast Burritos are the perfect solution. I’m all about meal prepping, and these burritos are one of my favorites for the week. Packed with protein, fiber, and healthy fats, they’ll keep you feeling full and energized all morning long!
Each burrito is bursting with flavorful ingredients like lean ground beef, eggs, and vegetables, and you can prep them all at once for the whole week. Whether you're on the go or craving a quick, satisfying breakfast, these burritos are a nutritious option that checks all the boxes.
Let’s dive into how to make them!
Macros per Burrito
Makes 10 burritos
Calories: 320
Protein: 23g
Fat: 7g
Carbs: 33g
Ingredients
For the Filling:
2 bell peppers, diced
1/2 medium white onion, diced
1 large yellow potato, diced
1/2 lb 95% lean ground beef
1 tsp salt
1 tsp black pepper
1/2 packet taco seasoning (or more to taste)
1/2 cup reduced-fat taco blend cheese
10 reduced-calorie burrito wraps
Olive oil cooking spray (for roasting veggies)
For the Egg Mixture:
2 ¾ cups egg whites (I use egg beaters)
1 cup low-fat cottage cheese, blended until smooth
Step 1: Roast the Veggies
Preheat your oven to 400°F.
Dice up the bell peppers, onion, and yellow potatoes, and arrange them on a lined baking sheet.
Lightly coat the veggies with olive oil cooking spray and season with a pinch of salt and pepper.
Roast the veggies in the oven for 40-50 minutes, making sure to toss them halfway through so they cook evenly. They should be soft and slightly caramelized when done.
Step 2: Cook the Ground Beef
While the veggies are roasting, heat a skillet over medium heat.
Add the 95% lean ground beef, and cook, breaking it apart with a spoon as it browns.
Once the beef is nearly cooked through, add 1 tsp salt, 1 tsp black pepper, and ½ packet taco seasoning. Stir to combine, and cook for another 2-3 minutes until the beef is fully browned and the seasoning is well mixed.
Step 3: Prepare the Egg Mixture
In a separate bowl, combine egg whites and blended low-fat cottage cheese. Mix well until the cottage cheese is fully incorporated into the egg whites, making a creamy egg mixture.
Step 4: Assemble and Bake the Casserole
Once the veggies are roasted and the ground beef is ready, remove the veggies from the oven and add the cooked beef on top of the veggies. Return the pan to the oven for 10 minutes at 400°F to allow the beef and veggies to fully combine.
After 10 minutes, pour the egg mixture over the beef and veggies, then sprinkle with taco blend cheese.
Lower the oven temperature to 375°F and bake for another 20-25 minutes, or until the egg mixture is fully set.
Step 5: Build the Burritos
Allow the casserole to cool slightly for about 10 minutes.
Slice the casserole into 10 even pieces.
Take a reduced-calorie burrito wrap and add one slice of the egg-veggie-beef mixture to the center.
Fold the sides of the wrap in and roll it tightly to form a burrito.
Step 6: Brown and Store
Heat a skillet over medium heat and lightly coat with cooking spray.
Brown the burritos by placing them seam-side down in the skillet and cooking for about 2-3 minutes per side, or until the wraps are crispy and golden.
Wrap the burritos in parchment paper or aluminum foil and store them in the fridge for up to 4 days.
If you want to store them longer, pop them in the freezer for up to 3 months.
Step 7: Reheat and Enjoy!
To reheat, simply place a burrito in the microwave for 1-2 minutes or until hot throughout. You can also reheat them in a skillet for a crispy finish.
Meal Prep Safety Tips
Cool Before Storing: Allow the casserole and burritos to cool for at least 10 minutes before wrapping and storing. This prevents excess moisture buildup inside the wraps and keeps the burritos from getting soggy.
Proper Storage: For Refrigeration: These burritos last for up to 4 days in the fridge, making them perfect for a busy week ahead. Freezing: To freeze, wrap each burrito individually in parchment paper or aluminum foil and place them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months.
Reheat Thoroughly: When reheating, ensure the burritos are heated through completely. If you’re reheating from frozen, microwave them for 2-3 minutes on high or allow them to thaw overnight in the fridge before reheating.
Avoid Overcooking the Eggs: If baking the egg mixture, make sure you don’t overcook it. You want the eggs to be set but not dry. Keep an eye on the time as ovens can vary in heat.
Additional Notes
Wrap Variations: If you're not using reduced-calorie wraps, you can always substitute regular or whole wheat wraps. Some people also enjoy using low-carb tortillas or lettuce wraps for a lighter option.
Add More Veggies: Feel free to toss in other veggies to boost the nutrition. Spinach, zucchini, or mushrooms are great additions.
Custom Seasonings: Feel free to experiment with the seasoning. Add a pinch of cayenne pepper for extra spice, or even a splash of hot sauce for a little kick.
Cheese Swap: If you want to make this even lighter, you can skip the cheese or use a vegan cheese alternative. You can also try using fresh salsa or guacamole as a topping when you serve it.
Why These Burritos Work for Meal Prep
These high-protein breakfast burritos are a fantastic choice for anyone looking to fuel their day with a balanced meal that’s quick, easy, and satisfying. The combination of egg whites, lean ground beef, and vegetables provides a great mix of protein and fiber, keeping you full longer and preventing those mid-morning hunger pangs.
The best part? These burritos are customizable to fit your needs—add more veggies, change up the seasoning, or even switch to a different protein source if desired. Whether you’re looking for a quick breakfast or a filling lunch, these burritos have got you covered!
Give these burritos a try, and let me know how they work for you in your meal prep routine! It’s all about making healthy choices easy, convenient, and delicious.