High Protein Loaded Breakfast Burritos are a delicious and satisfying way to kick off your day! I stumbled upon this recipe while looking for a hearty breakfast that could fuel me through a busy morning, and it became an instant favorite. With layers of zesty, seasoned beef, crispy roasted potatoes, and fluffy scrambled eggs, each bite is a burst of flavor. Not to mention, they’re easily customizable and great for meal prep, making them perfect for any time of the day!
Why You’ll Love This Dish
These breakfast burritos are more than just a meal; they’re a solution for busy mornings and family meals. With a balance of high protein from the beef and eggs, plus hearty potatoes, they provide the energy you need without sacrificing taste. They’re incredibly budget-friendly, especially when you consider the generous ingredients you can stretch over a few days.
"These burritos are a morning game-changer! My kids gobble them up, and I love knowing they’re packed with protein for their school day."
When you seek a comforting weekend brunch or need quick meals for hectic weekdays, these burritos fit the bill perfectly!
Preparing High Protein Loaded Breakfast Burritos
Creating these delectable burritos is a straightforward process that flows effortlessly from roasting the potatoes to scrambling the eggs. Start with the potatoes for that golden crispiness, then move on to cooking the beef and onions, and finish by layering everything into a warm tortilla. It’s as easy as that!
What You’ll Need
Gather These Items for High Protein Loaded Breakfast Burritos:
1 KG Diced Potatoes (Carisma Potatoes),
1 Tsp Olive Oil,
1 Tsp Salt,
1 Tsp Italian Herbs Seasoning,
1 Tsp Onion Powder,
1 Tsp Garlic Powder,
1 Tsp Chilli Powder,
1.5 Tsp Smoked Paprika,
1 Diced Onion,
1.5 KG Extra Lean Beef Mince,
100 ml Worcestershire Sauce,
80 g Tomato Paste (Leggo’s Garlic & Herb Tomato Paste),
4 Diced Garlic Cloves,
15 Eggs (optional – add 300 g of egg whites for extra protein),
100 g Blended Cottage Cheese (optional – helps the eggs stay fluffy & adds extra protein),
10 Large Tortillas (Simsons Pantry Large Low Carb Protein Wraps),
25 g Sriracha Mayonnaise
Feel free to swap Carisma potatoes for another variety you love, or use ground turkey instead of beef for a lighter option.
Step-by-Step Instructions
Directions to Follow
Preheat your oven to 200°C (400°F). In a bowl, toss the diced potatoes with olive oil, salt, Italian herbs, onion powder, garlic powder, chili powder, and smoked paprika. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy, flipping halfway through.
While the potatoes roast, heat a large skillet over medium heat. Add the diced onion and cook until soft, then introduce the extra lean beef mince. Cook until browned, then stir in the Worcestershire sauce, tomato paste, and diced garlic. Let this simmer for about 5 minutes.
In a separate bowl, whisk together the eggs, along with any optional egg whites and cottage cheese. Scramble this mixture in a non-stick pan over low heat until fluffy.
Warm the tortillas slightly. On each tortilla, layer the beef mixture, roasted potatoes, and scrambled eggs. Drizzle with Sriracha mayonnaise and fold them tightly to enjoy.
Store any leftovers in an airtight container in the fridge for up to 3 days, reheating as needed.
Best Ways to Enjoy It
These loaded breakfast burritos shine brightest when served fresh off the grill, but don’t stop there! Pair them with a crispy side salad, some fresh salsa, or even avocado slices for a burst of creaminess. Want to spice it up? Serve alongside a cool drink like iced coffee or fresh orange juice.
How to Store
To keep your leftovers safe and fresh, store them in an airtight container in the refrigerator. These burritos will maintain their best quality for up to 3 days. When it’s time to enjoy leftovers, reheat them in the microwave for a quick meal or pop them in an oven to regain some crispiness.
Tips to Make It Perfect
- Ensure your potatoes are diced evenly to guarantee uniform cooking.
- To prevent your eggs from becoming rubbery, cook them on low heat and remove them from the heat as soon as they’re fluffy.
- If you want a bit more kick, add extra chili powder or fresh jalapeños to the beef mixture.
Recipe Variations
Feel free to experiment! Swap out the beef mince for shredded chicken, or use black beans for a vegetarian version. Add diced bell peppers or corn to the beef mixture for an extra flavor burst.
Frequently Asked Questions
Common Questions
What’s the prep time for this recipe?
Prep time is about 20 minutes, with a total cooking time of around 45 minutes.
Can I freeze these burritos?
Absolutely! Wrap them individually in foil or plastic wrap and store them in the freezer for up to 2 months.
What if I don’t have Worcestershire sauce?
You can substitute it with soy sauce for a similar umami flavor, though the taste won’t be exactly the same.
Is it possible to make these burritos gluten-free?
Yes, simply use gluten-free tortillas to keep them safe for those with gluten sensitivities.
High Protein Loaded Breakfast Burritos
A hearty breakfast burrito filled with seasoned beef, crispy roasted potatoes, and fluffy scrambled eggs, perfect for busy mornings and meal prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: Breakfast
- Method: Baking and Skillet
- Cuisine: Mexican
- Diet: High Protein
Ingredients
- 1 KG Diced Potatoes (Carisma Potatoes)
- 1 Tsp Olive Oil
- 1 Tsp Salt
- 1 Tsp Italian Herbs Seasoning
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Chilli Powder
- 1.5 Tsp Smoked Paprika
- 1 Diced Onion
- 1.5 KG Extra Lean Beef Mince
- 100 ml Worcestershire Sauce
- 80 g Tomato Paste (Leggo’s Garlic & Herb Tomato Paste)
- 4 Diced Garlic Cloves
- 15 Eggs (or 300 g of egg whites for extra protein)
- 100 g Blended Cottage Cheese (optional)
- 10 Large Tortillas (Simsons Pantry Large Low Carb Protein Wraps)
- 25 g Sriracha Mayonnaise
Instructions
- Preheat your oven to 200°C (400°F). Toss the diced potatoes with olive oil, salt, Italian herbs, onion powder, garlic powder, chili powder, and smoked paprika. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy, flipping halfway through.
- While the potatoes roast, heat a skillet over medium heat. Add the diced onion and cook until soft, then introduce the extra lean beef mince. Cook until browned, then stir in Worcestershire sauce, tomato paste, and diced garlic. Let this simmer for about 5 minutes.
- In a separate bowl, whisk together the eggs, optional egg whites, and cottage cheese. Scramble this mixture in a non-stick pan over low heat until fluffy.
- Warm the tortillas slightly. On each tortilla, layer the beef mixture, roasted potatoes, and scrambled eggs. Drizzle with Sriracha mayonnaise and fold tightly.
- Store any leftovers in an airtight container in the fridge for up to 3 days, reheating as needed.
Notes
For variations, swap beef for shredded chicken or black beans for a vegetarian option.
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 180mg