High-Protein Breakfast Burritos for Longevity
Make-ahead breakfast burritos packed with scrambled eggs, vegetables, and cheese. Each burrito has 22g of protein and freezes perfectly for meal prep. Ready in 25 minutes with simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 burritos
- Category: Breakfast
- Method: Skillet, Wrap
- Cuisine: Mexican-American
- Diet: High-Protein, Low-Carb Option, Vegetarian
Ingredients
- 10 large eggs, beaten
- 4 scallions, chopped
- ½ red bell pepper, diced
- ½ teaspoon salt
- 12 tablespoons shredded cheddar or pepper jack cheese
- 6 (8-inch) flour tortillas, low-carb if desired
- 6 pieces heavy-duty foil (10 × 12 inches each)
- Hot sauce or salsa, optional
Instructions
- Warm tortillas by charring both sides on a hot griddle or over an open flame for 15-20 seconds per side. Keep warm in oven at 200°F if serving immediately.
- In a large bowl, whisk beaten eggs with salt. Stir in chopped scallions and diced red bell pepper.
- Heat a large non-stick skillet over medium heat and lightly spray with oil. Pour in egg mixture and let set for 30 seconds.
- Gently stir and fold eggs occasionally for 3-4 minutes until just set but still slightly moist. Remove from heat.
- Place ½ cup egg mixture on bottom third of each tortilla. Top with 2 tablespoons cheese. Fold sides inward, then roll tightly from bottom. Place seam-side down.
- Heat clean skillet over medium heat with oil spray. Cook burritos seam-side down, covered, for 2 minutes per side until golden. Serve with hot sauce or wrap in foil for storage.
Notes
- Refrigerate wrapped burritos up to 4 days
- Freeze up to 3 months in foil and freezer bag
- Reheat from frozen: microwave 2-3 minutes
- Use low-carb tortillas to reduce carbs
- Add cooked sausage or beans for extra protein
- Don’t overfill to prevent tearing