High Protein Breakfast Burritos
Freezer-friendly high protein breakfast burritos made with eggs, lean ground beef, spinach, cheese, and chipotle sauce. Perfect for meal prep breakfasts and busy mornings.
Ingredients
For the Egg Layer
- 6 large eggs
- 1/2 cup Greek yogurt plain
- 1/4 cup milk
- 2 cups roughly chopped spinach
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
For the Meat Layer
- 1 lb lean ground beef or turkey
- 1/2 medium onion diced
- 1-2 tbsp taco seasoning
- 1 can black beans 15-ounce
For Assembly
- 6 large whole wheat tortillas
- 1/2 cup Chipotle Bitchin' Sauce
- 1 1/2 cups shredded Mexican cheese
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- In a large bowl, whisk together the eggs, Greek yogurt, milk, spinach, salt, pepper, and garlic powder.
- Pour onto the prepared sheet pan and bake for 12 to 15 minutes, or until the eggs are set.
- While the eggs bake, cook the onion in a skillet over medium heat until softened. Add the ground beef or turkey and cook until browned. Stir in the taco seasoning and black beans and cook for 2 to 3 minutes until heated through.
- Allow the eggs to cool slightly, then cut into 6 rectangles.
- Lay out the tortillas and spread about 1 tablespoon of Chipotle Bitchin' Sauce on each tortilla. Top with the meat mixture, one piece of egg, and shredded cheese. Roll tightly into burritos. Wrap individually in parchment paper and store in the refrigerator or freezer.
Notes
- Refrigerate for up to 4 days.
- Freeze for up to 3 months.
- Great for grab-and-go breakfasts.
- Reheats well in the microwave, air fryer, or stovetop.
Tried this recipe?Let us know how it was!