Can I make vegetarian high protein breakfast burritos?

Absolutely! You can easily make vegetarian high protein breakfast burritos by using a hearty mix of eggs or egg whites paired with protein-rich options like black beans, Greek yogurt, cottage cheese, or crumbled tofu. To enhance both flavor and nutrition, add a colorful assortment of roasted vegetables such as bell peppers, onions, zucchini, or spinach. For a creamy touch, include sliced avocado or a dollop of guacamole. You can also sprinkle in fresh herbs, a pinch of your favorite spices, or a splash of hot sauce to keep each bite exciting. This combination not only delivers plenty of protein to keep you full but also ensures your burritos are packed with fiber, vitamins, and healthy fats—making them a balanced and delicious choice for meal prep or grab-and-go breakfasts.

How long do high protein breakfast burritos last in the fridge and freezer?

When stored properly, high-protein breakfast burritos can stay fresh in the refrigerator for about 4–5 days. For optimal freshness, secure each burrito snugly in parchment paper or foil, then store it in an airtight container—this seals in moisture and helps keep the tortilla from turning soggy. If you want to keep them for a longer period, freezing is the way to go. Properly wrapped and placed in a sealed, freezer-safe bag, they can last for up to 2 months without losing much flavor or texture. Be sure to label each bag or package with the preparation date so you can easily keep track of their age and rotate older burritos to the front for easy access. When you’re ready to enjoy one, thaw it in the fridge overnight or reheat it directly from frozen for a quick, protein-packed meal anytime.

Do I need to thaw frozen high protein breakfast burritos before reheating?

No thawing is necessary—you can cook high-protein breakfast burritos straight from the freezer, making them a true time-saver for busy mornings. For best results, wrap the frozen burrito in foil and place it in a preheated oven at 350°F (175°C) for about 15–20 minutes, which allows the filling to heat evenly while keeping the tortilla from drying out. If you’re in a hurry, the microwave works just as well—heat on high for 2–3 minutes, flipping or rotating the burrito halfway through to ensure even warmth all the way to the center. For a crispier tortilla when microwaving, you can finish it off in a hot skillet for 1–2 minutes per side. This way, you get the convenience of freezer storage without sacrificing flavor or texture.

High Protein Breakfast Burritos (Sheet Pan for Meal Prep) – 6 Easy Steps to Perfect Make-Ahead Wraps

Description

These High Protein Breakfast Burritos (Sheet Pan for Meal Prep) are a time-saving, flavor-packed breakfast option you can prepare in bulk. Combining eggs, lean protein, vegetables, and cheese all baked on one sheet pan, they’re perfect for busy mornings and can be stored in the fridge or freezer for quick grab-and-go meals.

Ingredients

8 large eggs
1 cup cottage cheese
1 cup shredded cheddar cheese (or dairy-free alternative)
1 red bell pepper, finely chopped
1/2 yellow onion, finely chopped
2 small Yukon gold potatoes, diced
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
8 whole wheat or gluten-free tortillas
Optional toppings: salsa, avocado, Greek yogurt

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Instructions

Preheat and Prepare: Preheat oven to 400°F (200°C) and line a 9×13-inch sheet pan with parchment paper.
Roast the Veggies: Toss potatoes, bell pepper, and onion with olive oil, smoked paprika, salt, and pepper. Spread evenly on the sheet pan and roast for 20 minutes.
Add Protein: In a bowl, whisk eggs with cottage cheese and ground cumin. Pour over roasted veggies, sprinkle cheddar cheese on top, and return to oven for 15–20 minutes until set.
Cool and Slice: Let the egg bake cool for 5 minutes, then cut into 8 equal portions.
Assemble the Burritos: Place one portion of egg bake in the center of each tortilla, add optional toppings, roll tightly, and wrap in parchment paper.
Store or Serve: Refrigerate for up to 5 days or freeze for up to 2 months. Reheat in oven or microwave as needed.

Notes

For extra protein, add diced turkey sausage or black beans to the egg mixture before baking. Let burritos cool completely before freezing to avoid excess moisture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Oven Baked
Cuisine: American