Cottage Cheese Breakfast Burritos: The Ultimate High-Protein Meal Prep Breakfast
These Cottage Cheese Breakfast Burritos are packed with roasted potatoes, bell peppers, chicken sausage, fluffy cottage cheese eggs, and cheddar cheese. They’re a high-protein, freezer-friendly breakfast that’s perfect for meal prep and busy mornings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 burritos
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
2 Yukon Gold potatoes, scrubbed and diced
2 bell peppers, diced
1 small yellow onion, diced
2 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon cayenne pepper (optional)
6 ounces precooked chicken sausage, diced
1 cup low-fat cottage cheese
8 large eggs
2/3 cup shredded sharp cheddar cheese
10 to 12 tortillas (whole wheat, regular, or low-carb)
Instructions
1. Preheat the oven to 400°F (204°C).
2. Add the potatoes, bell peppers, and onion to a 9×13-inch baking dish. Drizzle with olive oil and season with Italian seasoning, salt, and cayenne pepper. Toss to coat evenly.
3. Roast for 15 minutes.
4. Add the diced chicken sausage to the vegetables, stir well, and roast for another 15 minutes until the potatoes are fork tender.
5. Meanwhile, blend the cottage cheese and eggs until completely smooth.
6. Pour the egg mixture evenly over the roasted vegetables and sprinkle the shredded cheddar cheese on top.
7. Bake for 10 to 15 minutes, or until the eggs are fully set and lightly golden around the edges.
8. Allow the filling to cool slightly, then cut it into 10 to 12 equal portions.
9. Place one portion in the center of each tortilla, fold in the sides, and roll tightly into a burrito.
10. Wrap each burrito in foil or parchment paper and enjoy immediately, refrigerate, or freeze for later.
Notes
Store burritos in the refrigerator for up to 3 days or freeze for up to 3 months.
For best results, let the filling cool before assembling the burritos.
Reheat refrigerated burritos in the microwave for 1 to 2 minutes.
For frozen burritos, thaw overnight in the refrigerator or microwave on low power before heating.
For a crispy tortilla, brown the reheated burrito in a nonstick skillet for 3 to 4 minutes per side.
Customize with spinach, mushrooms, black beans, or your favorite cheese.