These High Protein Loaded Breakfast Burritos are perfect for meal prep, packed with 59g of protein per burrito. Filled with seasoned lean beef, crispy roasted potatoes, fluffy scrambled eggs, and a touch of sriracha mayonnaise, they’re great for a quick, nutritious breakfast or post-workout refuel. They also freeze well, making them a convenient and filling option for busy mornings.
Full Recipe:
Ingredients
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For the Potatoes:
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1 kg diced Carisma potatoes
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1 tsp olive oil
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1 tsp salt
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1 tsp Italian herbs seasoning
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp chili powder
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1.5 tsp smoked paprika
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For the Beef:
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1.5 kg extra lean beef mince
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100 ml Worcestershire sauce
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80 g tomato paste
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4 diced garlic cloves
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1 diced onion
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For the Eggs:
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15 eggs (optional: add 300g egg whites)
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100 g blended cottage cheese (optional)
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For the Burritos:
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10 large tortillas (low carb protein wraps recommended)
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25g sriracha mayonnaise per burrito (or homemade sriracha mayo)
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Directions
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Prepare the Potatoes:
Preheat the oven to 200°C (390°F). Toss the diced potatoes with olive oil, salt, and seasonings. Roast in the oven for 25-30 minutes until golden and crispy. -
Cook the Beef:
In a skillet, cook the diced onion until soft. Add the beef mince, Worcestershire sauce, tomato paste, and garlic. Cook until browned, then simmer for 10 minutes. -
Cook the Eggs:
Whisk the eggs (and egg whites) together with cottage cheese if using. Scramble the eggs in a non-stick pan on low heat until fluffy. -
Assemble the Burritos:
Warm tortillas in a pan. Add 2 tablespoons of sriracha mayonnaise to each tortilla, followed by roasted potatoes, beef mixture, and scrambled eggs. Roll up the burritos tightly. -
Store and Reheat:
Wrap each burrito in foil and freeze. To reheat, unwrap and microwave for 2 minutes, then air fry at 190°C (375°F) for 5-8 minutes for a crispy finish.
Nutrients
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Calories: 541 kcal per burrito
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Protein: 59g
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Carbohydrates: 45g
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Fat: 23g
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Fiber: 6g
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Sugar: 5g