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Breakfast Burrito Recipe

With roasted potatoes and peppers, cottage cheese eggs, sausage and cheese, this breakfast burrito recipe is super satisfying and delicious!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 10 -12 burritos
Calories: 325 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 Yukon gold potatoes scrubbed and ½-inch diced (about ¾ pounds)
  • 2 bell peppers any color, ½-inch diced
  • 1 small yellow onion ½-inch diced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ⅛ to ¼ teaspoon cayenne pepper optional
  • 6 ounces precooked chicken sausage links diced, I used chorizo-style
  • 1 cup low fat cottage cheese
  • 8 large eggs
  • ⅔ cup shredded sharp cheddar cheese
  • 10 or 12 tortillas low carb, whole wheat, or tortillas of choice

Instructions

    Cup of Yum
  1. Place a rack in the center of your oven and preheat to 400°F.
  2. To a 9x13-inch baking dish, add the potatoes, bell peppers, and onion. Drizzle with the oil, the sprinkle with the Italian seasoning, salt, and cayenne. Toss to combine, then spread into an even layer. Roast for 15 minutes.
  3. Add the sausage to the pan with the vegetables. Toss, spread back into an even layer, then return to the oven and bake 15 additional minutes, until the potatoes are fork tender.
  4. In a blender, combine the cottage cheese and eggs until smooth.
  5. Pour the eggs over the vegetables, then sprinkle the cheddar on top. Return to the oven and bake until the eggs are puffed in the center, golden at the edges, and cooked through, about 10 to 15 minutes. Set aside to cool (cool all the way to room temperature if you are storing the burritos right away).
  6. Slice the filling into 10 or 12 rectangles depending upon your tortillas—if you have larger flour tortillas, do 10 as you can squeeze more filling into each tortilla. If you are using smaller tortillas or low carb tortillas (which tear more easily), cut into 12.
  7. For each burrito, tear off a square of aluminum foil or parchment paper large enough to wrap around your burrito and place it on a work surface. Set a tortilla in the center. Add a slice of the filling down the middle, then wrap. Fold in two opposite sides for the ends, then roll the open ends around the filling into a burrito shape. Wrap tightly, label if desired, then transfer to a ziptop freezer bag or storage container. Repeat with remaining burritos. Refrigerate for up to 3 days or freeze for up to 3 months.
  8. To Reheat: Allow the burritos to thaw overnight in the refrigerator (or unwrap and microwave on a paper-towel lined plate for 3 minutes on low to defrost, then microwave on high for 1 to 2 minutes until hot). Enjoy immediately, or crisp the outsides: heat a nonstick skillet over medium heat, coat with non-stick spray, then crisp the burrito on the first side until golden, about 3 to 4 minutes. Spray the top of the burrito, then flip and crisp on the other side.

Notes

  • Nutritional information is calculated without the tortilla. Use a high protein, low carb, or regular tortilla, depending upon your needs and goals.
  • See final recipe steps for storing and reheating information.

Nutrition Information

Serving 1(of 10) Calories 325kcal (16%) Carbohydrates 33g (11%) Protein 17g (34%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 151mg (50%) Potassium 281mg (8%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 1095IU (22%) Vitamin C 38mg (42%) Calcium 179mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 10-12 burritos

Amount Per Serving

Calories 325

% Daily Value*

Serving 1(of 10)
Calories 325kcal 16%
Carbohydrates 33g 11%
Protein 17g 34%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 151mg 50%
Potassium 281mg 6%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 1095IU 22%
Vitamin C 38mg 42%
Calcium 179mg 18%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.