Kickstart your morning with a hearty, protein-packed meal! This Burrito recipe delivers a flavorful High-Protein Breakfast with savory sausage, fluffy eggs, and black beans, all wrapped in a warm tortilla. With 35g of protein per serving, these savory breakfast rolls are perfect for meal prep or quick breakfasts on the go. Easy to freeze and customize, these Mexican-inspired breakfast wraps keep you full and satisfied. Let’s make a Burrito for a delicious, high-protein start!
Why You’ll Love Burrito
- Protein-Packed: 35g of protein per serving for a filling high-protein breakfast.
- Meal Prep Friendly: Easy to freeze and reheat for quick savory breakfast rolls.
- Customizable: Add your favorite veggies or toppings to these protein-packed wraps.
- Gluten-Free Option: Use gluten-free tortillas for dietary-friendly Mexican-inspired breakfasts.
- Flavorful: Sausage, beans, and cheese create a satisfying, savory breakfast roll.
Ingredients for Burrito
Here’s what you’ll need for these protein-packed wraps (makes 4 burritos):
- 4 burrito-sized tortillas (flour or gluten-free)
- 1 poblano pepper, diced (or bell pepper)
- 1 lb (450g) ground breakfast sausage (mild or spicy)
- 6 large eggs
- 1 cup (100g) shredded cheddar cheese
- 2 tbsp (30g) cream cheese, softened
- 1 cup (240g) canned black beans, drained and rinsed
- Optional toppings: 2 tbsp chopped green onions, 2 tbsp chopped cilantro, ¼ cup pico de gallo, or ½ avocado, sliced
Equipment
- Large skillet
- Medium bowl
- Spatula
- Aluminum foil (for storage)
Ingredient Tips
- Tortillas: Choose gluten-free for dietary-friendly Burrito; flour tortillas work for classic savory breakfast rolls.
- Sausage: Mild or spicy breakfast sausage adds flavor; turkey sausage suits leaner high-protein breakfasts.
- Eggs: Provide protein and richness to Mexican-inspired breakfasts; use fresh eggs for best texture.
- Black Beans: Budget-friendly protein and fiber boost for protein-packed wraps.
- Cheese: Shred cheddar at home for better melt in savory breakfast rolls; cream cheese adds creaminess.
Directions for Burrito
Let’s create these savory breakfast rolls!
Cook the Sausage
In a large skillet over medium heat, I cook 1 lb ground breakfast sausage, breaking it apart with a spatula, until browned and cooked through (about 5–7 minutes). I drain excess fat and set aside for these protein-packed wraps.
Sauté the Pepper
In the same skillet, I sauté 1 diced poblano pepper until soft (about 3–4 minutes), adding flavor to this Burrito. I transfer to a plate.
Scramble the Eggs
In a medium bowl, I whisk 6 eggs with 2 tbsp cream cheese until smooth. I pour into the skillet over medium-low heat, stirring until soft and fluffy (about 3–4 minutes), creating creamy eggs for these Mexican-inspired breakfasts.
Assemble the Burritos
I lay out 4 tortillas and divide the sausage, peppers, eggs, 1 cup black beans, and 1 cup shredded cheddar evenly among them. I fold into burritos, tucking in the sides, for neat savory breakfast rolls.
Add Toppings and Serve
I top with optional 2 tbsp green onions, 2 tbsp cilantro, ¼ cup pico de gallo, or ½ sliced avocado for a vibrant high-protein breakfast. I serve warm, enjoying the hearty flavors of this Burrito.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: ~25 minutes
- Servings: 4 (1 burrito per serving)
- Calories: ~450–500 kcal per serving
- Macros per Serving: 35g carbs, 35g protein, 20g fat, 5g fiber
Variations for Burrito
Try these twists on these protein-packed wraps:
- Veggie Boost: Add diced bell peppers or mushrooms, inspired by Food and Tips’ Sun Dried Tomato and Mushroom Pasta.
- Low-Calorie: Use turkey sausage and low-calorie tortillas for lighter savory breakfast rolls.
- Spicy Kick: Add 1 tsp hot sauce or use spicy sausage for bold Mexican-inspired breakfasts.
- Dairy-Free: Skip cheese or use vegan cheese for dairy-free high-protein breakfasts.
- Chicken Swap: Replace sausage with chicken, inspired by Food and Tips’ Turkey Burger Bowl.
Serving Ideas:
- Pair with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh side.
- Serve with Food and Tips’ Vanilla Raspberry Iced Latte for a vibrant contrast.
- Enjoy with Food and Tips’ Coconut Cooler for a refreshing touch.
Storage
I store cooled Burrito tightly wrapped in plastic wrap or aluminum foil in an airtight container in the fridge for 3–4 days. For freezing, I wrap in foil and place in a freezer bag for up to 3 months. To reheat, I bake from frozen at 350°F (175°C) for 20 minutes or microwave (unwrapped) for 1–2 minutes until heated through, ensuring a quick high-protein breakfast.
Serving Tips
- Presentation: Serve these savory breakfast rolls on a vibrant plate with colorful toppings.
- Garnish: Add cilantro or avocado slices for flair.
- Pairing: Enjoy with coffee or Food and Tips’ Vanilla Raspberry Iced Latte.
- Portion Size: 1 burrito for a hearty Mexican-inspired breakfast.
- Occasions: Ideal for busy mornings, meal prep, or brunch gatherings.
FAQs About Burrito
Here are answers to common questions about this dish:
How do I keep my Burrito from getting soggy?
Avoid wet toppings like salsa in the freezer; add them fresh for crisp protein-packed wraps.
Can I make these vegetarian?
Swap sausage for sautéed mushrooms or tofu for vegetarian savory breakfast rolls.
How do I reheat frozen burritos?
Bake at 350°F (175°C) for 20 minutes or microwave for 1–2 minutes for quick high-protein breakfasts.
Can I use other cheeses?
Try Monterey Jack or Mexican blend for flavorful Mexican-inspired breakfasts.
How do I meal prep these burritos?
Assemble, wrap, and freeze for up to 3 months for easy savory breakfast rolls.
More High-Protein Meals You’ll Love
- High Protein Chicken Orzo: A Creamy, Healthy One-Pan Delight
- Protein Bagels
- Easy Baked Salmon Recipe: A Flavorful, Healthy Dinner
Conclusion
This Burrito recipe is a hearty, protein-packed way to enjoy a flavorful, Mexican-inspired breakfast. These savory breakfast rolls are perfect for meal prep or quick mornings. Whip up these protein-packed wraps, customize with your favorite toppings, and savor a delicious, high-protein breakfast!
Burrito
Ingredients
- 4 burrito-sized tortillas flour or gluten-free
- 1 poblano pepper diced (or bell pepper)
- 1 lb 450g ground breakfast sausage (mild or spicy)
- 6 large eggs
- 1 cup 100g shredded cheddar cheese
- 2 tbsp 30g cream cheese, softened
- 1 cup 240g canned black beans, drained and rinsed
- Optional toppings: 2 tbsp chopped green onions 2 tbsp chopped cilantro, ¼ cup pico de gallo, or ½ avocado, sliced
Instructions
Cook the Sausage
- In a large skillet over medium heat, I cook 1 lb ground breakfast sausage, breaking it apart with a spatula, until browned and cooked through (about 5–7 minutes). I drain excess fat and set aside for these protein-packed wraps.
Sauté the Pepper
- In the same skillet, I sauté 1 diced poblano pepper until soft (about 3–4 minutes), adding flavor to this Burrito. I transfer to a plate.
Scramble the Eggs
- In a medium bowl, I whisk 6 eggs with 2 tbsp cream cheese until smooth. I pour into the skillet over medium-low heat, stirring until soft and fluffy (about 3–4 minutes), creating creamy eggs for these Mexican-inspired breakfasts.
Assemble the Burritos
- I lay out 4 tortillas and divide the sausage, peppers, eggs, 1 cup black beans, and 1 cup shredded cheddar evenly among them. I fold into burritos, tucking in the sides, for neat savory breakfast rolls.
Add Toppings and Serve
- I top with optional 2 tbsp green onions, 2 tbsp cilantro, ¼ cup pico de gallo, or ½ sliced avocado for a vibrant high-protein breakfast. I serve warm, enjoying the hearty flavors of this Burrito.
Notes
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