High Protein (and high fiber) Breakfast Burrito for Easy Meal Prep

This is my go-to high protein (and high fiber) meal prep burrito recipe!

I really want to be one of those people that have slow, mindful mornings. Maybe some journaling and getting morning light and a cold plunge, or whatever we are supposed to do.  Still, no matter how hard I try, I tend to be running out the door. So meal prep breakfasts are the difference between an amazing day and the wheels coming off by 11am.

I would make it as-is and then doctor it up to your taste preference.  Add some black beans, pile it full of veggies, or maybe even swap out the cottage cheese.  Because contrary to current belief, not everything has to have cottage cheese….but I do genuniely love it in this recipe! Be sure to let me know when you give it a try!

Ingredients

• 1 lb lean ground turkey
• 12 large eggs
• 1 cup cottage cheese
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cups spinach
• 1 cup shredded cheddar cheese
• 6 large, burrito-sized tortillas 
• 1 tbsp. Olive oil
• Salt and pepper, to taste
• 1 packet taco seasoning or homemade seasoning found here

Instructions

Cook the fillings

1. Cook the meat: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, and sauté for 4–5 minutes until softened. Add the ground meat and taco seasoning, and cook until browned and cooked through. Finally add the spinach and stir until it is just starting to wilt.
2. Scramble the eggs: In a separate bowl, whisk together the eggs, cottage cheese, salt, and pepper until smooth. Start with just a pinch of the salt and add more to taste after it is combined with the turkey mix.  Pour into the skillet with the cooked fillings and cook, stirring frequently, until the eggs are just set.
3. Remove from heat and cool: Once the eggs are cooked, remove from the heat and let it cool completely. This prevents the tortillas from getting soggy when frozen.

Assemble and wrap the burritos

1. Warm the tortillas: To make them pliable and prevent cracking, warm each tortilla for 10 seconds in the microwave or briefly on a dry, hot skillet.
2. Add the filling: Place about 1 cup of the cooled filling mixture in the center of each tortilla. Top ~1/8 cup of shredded cheese.
3. Roll the burritos: Fold in the sides of the tortilla, then fold the bottom flap over the filling. Roll the burrito tightly from the bottom to the top.
4. Wrap for freezing: Wrap each burrito individually in parchment paper, then in aluminum foil. Place the wrapped burritos in a freezer-safe bag. They can be stored in the freezer for up to three months. 

Reheat and serve

• From the fridge (within 4 days): Remove the foil and microwave the burrito for 1–2 minutes, or until heated through.
• From the freezer: Remove the foil and wrap the burrito in a damp paper towel. Microwave for 2–3 minutes, or until heated through.
• For a crispy exterior: To finish, unwrap the reheated burrito and toast it in a dry skillet over medium heat for 1–2 minutes on each side until golden brown. Or you can use crisp up the already thawed burrito in the airfryer for 2-3 minutes.
• Serve with your favorite toppings like salsa, avocado, or hot sauce.

Nutrition Info:

Calories: 393 – Carb 17g – Fiber 9g – Protein 36g

(approximations based on using low carb tortillas and low fat cottage cheese)