Protein-Packed Breakfast Burritos
Start your day off right with these flavorful protein-packed breakfast burritos! Perfect for busy mornings, you can make them ahead of time, freeze, and simply reheat when you’re ready to enjoy.
🕒 Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Ingredients List
- 4 large whole wheat tortillas
- 6 large eggs
- 1 cup cooked, diced kielbasa sausage
- 1 cup shredded cheddar cheese
- 1 cup cooked and diced potatoes (or hash browns)
- 1/2 cup diced bell peppers
- 1/4 cup green onions, chopped
- Salt and pepper, to taste
- 1 tablespoon olive oil
Step-by-Step Instructions
- Prepare the Ingredients: Gather all your ingredients and pre-cook the potatoes if you’re using raw ones. You can boil them for 10 minutes or sauté them lightly in olive oil until tender.
- Cook the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bell peppers and cook for 2-3 minutes until they begin to soften.
- Scramble the Eggs: In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the bell peppers and scramble until fully cooked. This should take about 3-5 minutes.
- Combine the Filling: Add in the cooked kielbasa, diced potatoes, and shredded cheddar cheese to the skillet. Mix everything well until combined and the cheese melts slightly.
- Assemble the Burritos: Lay a tortilla flat on a clean surface. Spoon about 1/4 of the filling onto the center of the tortilla. Fold in the sides and then roll from the bottom up to create a burrito shape.
- Freezing or Reheating: If freezing, wrap each burrito tightly in aluminum foil or plastic wrap and place them in a freezer-safe container. To reheat, unwrap and microwave for 1-2 minutes or until heated through.
Pro Tips Section
- Storage: These burritos can be stored in the freezer for up to three months. Make sure they are well wrapped to prevent freezer burn.
- Ingredient Swaps: Feel free to swap out kielbasa for turkey sausage or leave out meat altogether for a vegetarian option by adding more veggies like spinach or mushrooms.
- Meal Prep: Consider doubling the recipe for batch cooking, and you’ll have breakfast sorted for the week!
Nutrition Info Table + Disclaimer
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|————–|———-|———|——-|—–|——–|——–|
| 1 plate | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Tips
- Serving Suggestions: Serve these burritos with a side of fresh salsa or avocado for added flavor and nutrients. A dollop of Greek yogurt can add creaminess without the calories of sour cream.
- Pairings: A side of mixed fruit or a green smoothie can round out your meal, providing a tasty and nutritious start to your day.
FAQs
- Can I make these burritos vegetarian?
Yes! Simply omit the kielbasa and add your favorite veggies or black beans for protein. - Can these burritos be made in advance?
Absolutely! These burritos are perfect for meal prep. Make them over the weekend and enjoy throughout the week. - How do I reheat the burritos?
You can reheat them in the microwave for 1-2 minutes or in an oven preheated to 350°F for about 20 minutes wrapped in foil. - Can I freeze the burritos?
Yes! These burritos freeze well. Ensure they are tightly wrapped to avoid freezer burn, and they can last up to three months.
Enjoy your protein-packed breakfast burritos that are easy to make and perfect for those hectic mornings!
Print
Protein-Packed Breakfast Burritos
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
Start your day off right with these flavorful protein-packed breakfast burritos! Perfect for busy mornings, you can make them ahead of time, freeze, and simply reheat when you’re ready to enjoy.
Ingredients
Scale
- 4 large whole wheat tortillas
- 6 large eggs
- 1 cup cooked, diced kielbasa sausage
- 1 cup shredded cheddar cheese
- 1 cup cooked and diced potatoes (or hash browns)
- 1/2 cup diced bell peppers
- 1/4 cup green onions, chopped
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Prepare the Ingredients: Gather all your ingredients and pre-cook the potatoes if you’re using raw ones. You can boil them for 10 minutes or sauté them lightly in olive oil until tender.
- Cook the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bell peppers and cook for 2-3 minutes until they begin to soften.
- Scramble the Eggs: In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the bell peppers and scramble until fully cooked. This should take about 3-5 minutes.
- Combine the Filling: Add in the cooked kielbasa, diced potatoes, and shredded cheddar cheese to the skillet. Mix everything well until combined and the cheese melts slightly.
- Assemble the Burritos: Lay a tortilla flat on a clean surface. Spoon about 1/4 of the filling onto the center of the tortilla. Fold in the sides and then roll from the bottom up to create a burrito shape.
- Freezing or Reheating: If freezing, wrap each burrito tightly in aluminum foil or plastic wrap and place them in a freezer-safe container. To reheat, unwrap and microwave for 1-2 minutes or until heated through.
Notes
These burritos can be stored in the freezer for up to three months. Make sure they are well wrapped to prevent freezer burn. Consider swapping kielbasa for turkey sausage or increasing veggies for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 300mg
