High Protein Loaded Breakfast Burritos

The smell of spiced potatoes wafts through the kitchen, making everyone eager for breakfast. High Protein Loaded Breakfast Burritos can be whipped up in about 45 minutes, and they’re packed with protein to fuel your day. This recipe works beautifully because it layers bold flavors in every bite, ensuring each burrito is a satisfying meal.

These burritos are perfect for busy families or meal prep enthusiasts looking for tasty, nutritious options. They are ideal for breakfast but work just as well for lunch or dinner. You can prepare the ingredients in advance for easy assembly when you’re ready to eat.

Why You’ll Love This Recipe

• Each bite features a satisfying crunch from the diced potatoes.
• The bold spices create a flavorful base for the beef filling.
• With optional eggs and cottage cheese, you can customize the protein level.
• Perfect for meal prepping and easy to store for later.

What You’ll Need

Gather these ingredients to create a hearty burrito:

For the Potatoes

• 1 kg diced Carisma potatoes
• 1 tsp olive oil
• 1 tsp salt
• 1 tsp Italian herbs seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili powder
• 1.5 tsp smoked paprika

For the Beef Filling

• 1 diced onion
• 1.5 kg extra lean beef mince
• 100 ml Worcestershire sauce
• 80 g Leggo’s garlic & herb tomato paste
• 4 diced garlic cloves

For the Eggs (Optional)

• 15 eggs (or 300 g egg whites for extra protein)
• 100 g blended cottage cheese (optional for fluffiness)

For Assembly

• 10 large tortillas (Simsons Pantry large low carb protein wraps)
• 25 g sriracha mayonnaise

Note: Use any lean meat or vegetarian substitute for beef.

Substitutions & Swaps

• Carisma potatoes can be replaced with sweet potatoes.
• Lean beef mince can swap for turkey or chicken mince.
• Egg whites for whole eggs for less cholesterol.
• Use regular mayonnaise instead of sriracha mayonnaise.

How to Make It

Follow these steps to create your delicious burritos.

Prepare Potatoes

Preheat your oven to 200°C (392°F). Toss the diced potatoes with olive oil, salt, Italian herbs, onion powder, garlic powder, chili powder, and smoked paprika. Spread the potatoes on a baking sheet and roast for 25-30 minutes until crispy and golden brown.

Cook Beef

In a large skillet over medium heat, sauté the diced onion until translucent. Add the beef mince and cook until browned, breaking it apart as it cooks. Stir in Worcestershire sauce, tomato paste, and garlic, allowing to simmer for 10 minutes until flavors meld.

Prepare Eggs

If using eggs, whisk them in a bowl with the blended cottage cheese until combined. In a separate skillet, scramble the egg mixture until just set, then fold them gently to keep them fluffy.

Assemble Burritos

Lay a tortilla flat and fill it with roasted potatoes, beef mixture, and scrambled eggs. Drizzle with sriracha mayonnaise, then roll up tightly. Repeat this process for all tortillas.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, burritos freeze well for up to a month.
Reheat: Microwave for 2-3 minutes or until hot throughout.

Tips for Best Results

• Ensure the potatoes are spread out evenly for even roasting.
• Use low-carb tortillas to keep the burrito light.
• Customize the spice levels by adjusting the chili powder.
• For extra crunch, add fresh veggies like bell peppers before rolling.

Serving Suggestions

• Pair with a side of fresh salsa or guacamole.
• Serve with a mixed green salad for a complete meal.
• Perfect for weekend brunch or a meal prep option.