High-Protein Roasted Breakfast Burritos

Morning chaos usually leads to uninspired cereal or expensive drive-thru runs, but a freezer-friendly wrap solves the breakfast blues. They offer a nutrient-dense, “grab-and-go” solution that keeps you full until lunch without the mid-morning sugar crash.
Whether you are rushing to a meeting or fueling up for a weekend hike, these high-protein breakfast burritos from Erin Clarke of Well Plated are a spot-on morning game-changer. By blending cottage cheese into the eggs, Erin has created a creamy, savory filling that stays perfectly tender even after freezing.

Print Recipe

High-Protein Roasted Breakfast Burritos

These aren’t your average breakfast wraps. By roasting the potatoes and peppers first and using a blender to incorporate cottage cheese into the eggs, you get a sophisticated texture and a massive protein boost.

Prep Time20 minutes mins

Cook Time40 minutes mins

Course: Breakfast

Cuisine: Mexican

Servings: 10

Equipment

• 1  9×13-inch baking dish
• 1 blender

Ingredients

• 2 Yukon gold potatoes 1/2-inch diced
• 2 bell peppers any color, 1/2-inch diced
• 1 small yellow onion 1/2-inch diced
• 2 tbsp extra virgin olive oil
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/8 tsp cayenne pepper optional
• 6 oz precooked chicken sausage links diced (chorizo-style recommended)
• 1 cup low-fat cottage cheese
• 8 large eggs
• 2/3 cup sharp cheddar cheese shredded
• 10-12 tortillas low carb or whole wheat

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Instructions

• Roast the Base: Preheat oven to 400°F. In a 9×13 baking dish, toss potatoes, peppers, and onions with oil, Italian seasoning, salt, and cayenne. Roast for 15 minutes.
• Add Protein: Stir the diced sausage into the vegetables. Roast for another 15 minutes until potatoes are tender.
• Prepare Eggs: While roasting, blend the cottage cheese and eggs in a blender until completely smooth.
• Bake the Filling: Pour the egg mixture over the roasted veggies and sprinkle with cheddar. Bake for 10–15 minutes until the center is set.
• Assemble: Let the filling cool. Slice into 10 or 12 rectangles. Place one rectangle in each tortilla, fold in the sides, and roll tightly.
• Store: Wrap individually in foil or parchment. Refrigerate for 3 days or freeze for up to 3 months.
• Reheating: Thaw overnight, the microwave for 1-2 minutes until hot. Optionally, crisp in non-stick skillet, with a bit of oil, for 3-4 minutes per side.

Notes

Macros Per Serving

Based on 1 serving (1/10th of the recipe) using a standard medium whole wheat tortilla (~130 calories).

Metric	Amount
Calories	455 kcal
Protein	23g
Net Carbohydrates	46g
Fat	18g
Fiber	7g

Note: Original nutritional data provided by the author excluded the tortilla. These calculations include a standard 8-inch whole wheat wrap.