High-Protein Breakfast Burritos
Six freezer-friendly breakfast burritos filled with spiced ground turkey, cottage cheese, spinach, and soft scrambled eggs.
By Jobri Fitness · Published September 2, 2026
- Servings
6
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 45 min
Nutrition per serving
Per serving (one burrito), calculated from the listed ingredient quantities
- Calories
- 581 kcal
- Protein
- 48.6 g
- Carbohydrates
- 31.8 g
- Fat
- 28.2 g
- Fiber
- 2.5 g
Ingredients
18
1,008 g
large eggs
450 g
ground turkey
1 tbsp
8 g
chili powder
1/2 tsp
1.15 g
paprika
1 tsp
2.4 g
onion powder
1 tsp
3.1 g
garlic powder
1/2 tbsp
3 g
ground cumin
1/2 tsp
0.9 g
dried oregano
1 tsp
2.3 g
black pepper
1 tsp
6 g
salt
450 g
low-fat cottage cheese
2 cups
60 g
spinach
6
294 g
flour tortillas
Equipment
- Large nonstick skillet
- Large mixing bowl
- Whisk
- Wide shallow dish for cooling
- Baking tray
- Parchment paper or foil
- Food thermometer
Instructions
Whisk the eggs
Crack the eggs into a large bowl and whisk until smooth. Set them aside while you heat a large nonstick skillet over medium-high.
Sear the turkey with the spices
Add the ground turkey to the hot pan and break it up as it cooks. Once it loses its pink color, add the chili powder, paprika, onion powder, garlic powder, cumin, oregano, pepper, and half of the salt. Cook for about five minutes until lightly browned and 74°C (165°F) throughout.
Stir in the cottage cheese
Add the cottage cheese and stir until it melts into the turkey. Cook for about three minutes, stirring occasionally, until the mixture looks saucy and holds together.
Wilt the spinach
Add the spinach and stir until it has wilted completely and the filling is thick rather than runny.
Cool the filling
Transfer the turkey mixture to a wide dish so it cools quickly. Leave it until it is warm to the touch and no longer steaming.
Scramble the eggs
Return the pan to medium-high heat. Pour in the whisked eggs and push them gently around the pan, folding and scraping the sides, for about four minutes until set but still creamy. Season with the remaining salt, then transfer them to a bowl and stir occasionally as they cool.
Assemble the burritos
Lay the tortillas out and divide the turkey mixture and the eggs down the center of each. Fold the sides in, then roll each one up tightly.
Wrap and freeze
Wrap each burrito in parchment or foil and place them seam side down on a tray. Freeze until solid, ideally overnight, then move them into a bag or container.
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Storage
Refrigerate assembled burritos within two hours and use them within three to four days, or freeze them individually wrapped. To reheat, thaw overnight in the fridge, microwave for about two minutes, and rest for one to two minutes so the heat spreads evenly. Heat until steaming hot throughout.
Allergens
Contains egg, milk (cottage cheese), and wheat (flour tortillas), Check packaged ingredient labels for allergen and cross-contact information
Burritos at a glance
This makes six burritos in 45 minutes. Each one provides 581 calories, 48.6 g protein, 31.8 g carbohydrates, 28.2 g fat, and 2.5 g fiber, calculated from the listed ingredient quantities.
Three large eggs, 75 g of turkey, and 75 g of cottage cheese go into each burrito, which is where the 49 g of protein comes from. The cottage cheese melts into the turkey rather than staying as visible curds, so it thickens the filling instead of making it lumpy.
Cool the filling before you roll
This is the step that decides whether the burritos survive freezing. Warm filling releases steam inside the wrap, and that moisture turns the tortilla soft and pasty once it freezes. Spread the turkey mixture in a wide dish so it cools quickly, and stir the eggs occasionally as they cool so they do not keep cooking in their own heat.
The filling should be warm to the touch and no longer steaming before it goes near a tortilla.
Freezing and reheating
Roll tightly, wrap each burrito individually in parchment or foil, and freeze them seam side down on a tray so they hold their shape. Once solid, they can go into a bag together.
The reliable way to reheat one is to move it to the fridge the night before, then microwave it for about two minutes and let it rest for one to two minutes so the heat evens out. Heat it until it is steaming hot all the way through. Texture is best within about a month.
Adjusting them
Larger tortillas make rolling easier if you find the filling spilling out; a 49 g tortilla is fairly small for this much filling. Ground chicken behaves the same as turkey. Dropping to two eggs per burrito removes about 7 g of protein and around 100 calories each.
Cook ground turkey to a safe minimum internal temperature of 74°C (165°F).