High Protein Breakfast Burritos with Eggs & Sausage (Print version)

Eggs, lean sausage, beans, cheese, and vegetables wrapped into hearty high protein breakfast burritos for easy meal prep.

# Ingredients:

For the filling

01 - 1 lb (450 g) lean turkey breakfast sausage
02 - 1 teaspoon olive oil, if needed
03 - 1 red bell pepper, diced
04 - 1/2 medium yellow onion, diced
05 - 2 cups (60 g) baby spinach, roughly chopped
06 - 1 cup (170 g) canned black beans, rinsed and well drained

For the eggs

07 - 8 large eggs
08 - 1 cup (240 ml) liquid egg whites
09 - 3/4 cup (170 g) cottage cheese
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper

For assembling

12 - 8 large high-protein burrito-size flour tortillas
13 - 1 cup (115 g) shredded cheddar cheese
14 - 1/4 cup chopped fresh cilantro, optional
15 - Salsa, avocado, or Greek yogurt, for serving

# Instructions:

01 - Brown the turkey breakfast sausage in a large nonstick skillet over medium heat, breaking it into small crumbles. Cook until no pink remains and the sausage is fully cooked, then transfer to a plate.
02 - Add olive oil to the skillet if it looks dry. Cook the bell pepper and onion for 4-5 minutes until softened. Stir in spinach and black beans until the spinach wilts and the skillet looks mostly dry.
03 - Whisk the eggs, egg whites, cottage cheese, salt, and pepper in a bowl until mostly smooth. A few small cottage cheese curds are fine.
04 - Lower the heat to medium-low. Pour the egg mixture into the skillet with the vegetables and stir gently until the eggs are just set, about 4-6 minutes. Fold the sausage back in.
05 - Spread the filling on a sheet pan and cool for about 10 minutes. Warm the tortillas briefly so they are flexible.
06 - Divide the filling among the tortillas and top each with cheddar. Fold in the sides, roll tightly from the bottom, and place seam side down.
07 - Toast burritos seam side down in a dry skillet for 1-2 minutes per side until golden. Or wrap cooled burritos for the fridge or freezer.

# Good to know:

01 - Makes 8 meal prep burritos.
02 - Cool the filling before rolling to prevent soggy tortillas.
03 - Refrigerate up to 4 days or freeze up to 2 months.

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