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Key Takeaways
- These protein breakfast burritos are high in protein (36 g per portion), which means they will give you enough energy right in the morning to crush the day!
- They’re easy to eat on the go and super tasty.
- High-protein chicken breakfast burritos are also great for meal prep!
Why It’s Good for You to Eat a High Protein Breakfast
Starting your day with a high-protein breakfast can set a powerful tone for the rest of your day. Protein helps to:
- Stabilize blood sugar levels, keeping you fuller for longer, and curbs mid-morning cravings that can lead to overeating later on.
- Supports muscle repair and growth.
I’ve known those two facts for a long time now, and I’m eating protein-packed breakfast whenever I can. This is where high protein breakfast burritos come in handy!
There are days when I’m going to eat a carb-heavy breakfast without any guilt ’cause girl needs her carbs. Sunday mornings in our house are reserved for kefir pancakes or whole wheat pancakes and waffles. The morning wouldn’t be complete without an old Hollywood movie, and that’s simply my favorite time of the week!
But when I know that I’m going to have a long day, I always try to start the day with a savory breakfast that is rich in proteins, complex carbohydrates, and fibres. Besides that, this burrito is really delicious. Let’s take a look at what ingredients you’ll need for making these bad boys.
High Protein Breakfast Burrito Ingredients
- Flour tortillas – you’ll need 4 big flour tortillas, burrito-sized (at least 26 cm/10 inch). I’ve used both store-bought tortillas and my homemade easy flour tortillas in this recipe, and honestly, I prefer the ones I make at home.
- Chicken – I’m using chicken breast because it cooks quickly, but ground turkey or deboned chicken thighs would also be great options.
- Eggs – the fresher, the better. I like to season them only with salt.
- Vegetables – I’ve used spring onions and red peppers, but you can usually add different types of veggies, or even some leftover veggies from making a salad. Beans or pickled red onions would be great, too!
- Olive oil – for frying the eggs and chicken.
- Guacamole – so far, I haven’t found store-bought guacamole in Croatia that tastes really good to me. That’s why I like to make my own chunky guacamole.
- Mozzarella – I’m using shredded mozzarella here, but if you want to notch your protein even more, mix it up with some cottage cheese.
- Burrito spices – I used a local burrito spice mix that contains salt, so I don’t add extra salt when seasoning the chicken. If your mix doesn’t include salt, feel free to add some.
How to Make This High Protein Breakfast Burrito
Check out the recipe card at the end of this post. It has the exact amounts of ingredients and detailed recipe instructions!
1. Make the Chicken Filling
Cut the chicken into thin strips and season. Mix everything well and fry over medium-high heat. Set aside.
2. Prepare the Scrambled Eggs
Beat the eggs in a medium bowl. Finely chop the spring onion and bell pepper. Sauté the spring onion briefly, add the eggs, and cook gently over low heat, stirring until softly scrambled. Season with salt and set aside.
3. Assemble the Burrito
Warm your tortillas briefly in a dry pan or microwave so they become soft and pliable. On each tortilla, layer:
- Cooked chicken
- A portion of scrambled eggs
- A spoonful of chunky guacamole
- Chopped bell pepper
- Grated cheese
Roll the tortilla tightly into a burrito shape.
4. Toast, Cut, and Serve
To finish, toast each burrito in a pan with a bit of oil until crispy and golden on all sides. Cut in half and serve immediately while still warm and melty.
Storage Tips for High-Protein Breakfast Burritos
Cool Ingredients Before Assembling
- Let cooked eggs, meats, and veggies cool slightly before rolling them into the tortilla.
- Why? Well, this prevents steam from making the tortilla soggy, especially if freezing.
Wrap Tightly for Freshness
- Wrap each burrito individually in foil (oven-safe) or parchment paper, then place them in an airtight container.
- For freezer storage, double-wrap to avoid freezer burn.
Fridge Storage (Short-Term)
- Store wrapped burritos in an airtight container or zip-loc bag.
- Shelf life: Up to 2 days in the refrigerator.
FAQs
Yes, you can substitute eggs with tofu scramble, for example. Another idea is to replace it with black beans or cottage cheese, which are high in protein, too.
Absolutely, that’s an even better option because of some extra fibres and complex carbohydrates.
More Breakfast Recipes
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High-Protein Chicken Breakfast Burrito
Ingredients
- 4 flour tortillas (burrito-sized)
- 1 tbsp extra virgin olive oil
- 300 g chicken breast
- 1,5 tsp burrito spice mix (storebought or make your own)
- 6 eggs (M size)
- 2 spring onions
- 4 tbsp chunky guacamole
- 1 red pepper (smaller one)
- 150 g shredded mozzarella
Instructions
- Cut the chicken into thin strips and season with burrito seasoning and oil. Mix everything well and fry over medium-high heat. Set aside.
- In a medium-sized bowl, crack the eggs and beat them well. Finely chop the spring onion and bell pepper. Briefly sauté the spring onion in a little olive oil, then add the eggs. Lower the heat and prepare scrambled eggs, stirring gently. Remove from heat and add salt to taste. Set aside.
- If you're making the avocado spread, you can prepare it using my guacamole recipe or use store-bought guacamole.
- Briefly warm up large tortillas in a dry pan (or microwave) just until they become flexible. On each tortilla, layer a portion of scrambled eggs, a portion of chicken, 1 tbsp of guacamole, a portion of chicken, bell pepper, and finish with grated cheese on top.
- Roll the tortilla up tightly into a burrito shape, then toast it on all sides in a pan with a little oil until golden and crisp. Cut in half and serve immediately while still warm.
Nutrition
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.
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