Packed with scrambled eggs, peppers, spinach, blue cheese and cottage cheese, this healthy breakfast burrito recipe is packed with protein and a delicious filling method to start your day.
This recipe has a “breakfast” titled, but I’ll admit that this is likely to be a reliable burrito for me! Eggs are one of my favorite lunch staples, and scrambling is the perfect way to tie all the vegetables you need to use up. But we call this breakfast. Because when you say breakfast, eggs come to mind!
Healthy breakfast burrito recipe
Scrambled eggs, peppers, spinach, blue cheese and cottage cheese
Cottage cheese has been going for a year. Probably 10 years. It is packed with protein and is versatile for both sweet and delicious recipes. I’ve added it to oatmeal and smoothies for years and it melts a bit into the eggs, giving it a wonderful, cheesy taste. Of course, if you’re not a fan, then just leave it out!
Also, this recipe includes peppers and spinach, but you can actually use vegetables, zucchini, kale, arugula and tomatoes that you find in the fridge. Make sure they’re getting smaller, just like they’re pushing into the burrito. Other variations of ingredients include black beans, pinto beans, pesto, or salsa.
Finally, blue cheese! It’s one of my favorite foods. If you’re not your favorite, you can subscribe to your favorite cheeses, such as cheddar, goat cheese, feta cheese, cozita (if you love blue cheese, try this roasted egg recipe with pears and blue cheese!).
Are breakfast burritos healthy?
For me, healthy means are made with real food, major diversity (protein/carbohydrates/fruits/vegetables/fats) that will fuel your day and help you fill up until the next meal. There are carbohydrates from tortillas, high protein in eggs and cottage cheese, and plenty of vegetables, which fit your bill as a balance for a high protein breakfast (or lunch). They can be frozen later (see tips below!), so they are a good option for meal preparation day.
How to make a healthy breakfast burrito
material
4 tablespoons of large egg ½ cup peppers, diced 1 cup fresh spinach, chopped 1/4 cup crushed blue cheese ¼ cup full fat cottage cheese 2 large whole wheat or flour tortilla (sub-gluten-free) or taste 1 tablespoon of butter salt and black pepper
Instructions
Step 1: Fry the pepper and spinach
Heat olive oil or butter in a frying pan over medium heat. Add the diced peppers and saute for 2-3 minutes until slightly softened. Add the spinach and cook for another 1-2 minutes until wilted. Remove from the frying pan and set aside.
Step 2: Scramble eggs with cheese
In a bowl, whisk the eggs with salt and pepper.
Pour eggs into the same skillet with low and medium heat.
Stir gently with a spatula and cook until set begins. Add the blue and cottage cheese and gently stir to melt into the egg. The eggs are cooked completely, but when they are still tender, stir in the sauteed peppers and spinach.
Step 3: Assemble the burrito
Lay out the tortillas and divide the scrambled egg mixture evenly between them. If you like spices, sprinkle with red chili flakes.
Step 4: Rap & Serve
To fold the burrito, place the filling in the center of a large tortilla, leaving about 2 inches of space on all sides (you might want to heat the tortilla in microwaves with a wet paper towel first). First, fold the left and right sides towards the center to contain the filling. Next, take the bottom edge of the tortilla (the side closest to you), stuff it, stuff it, and tuck it in firmly underneath. While holding the burrito firmly, continue to roll forward until it is completely sealed. If necessary, you can place it in a skillet for a few seconds on top of the medium heat seam side to help keep it closed. Slice it in half and enjoy it warmly!
Seasoning ideas: sour cream, greek yogurt, hot sauce!
How to freeze and reheat a frozen breakfast burrito
If you want to freeze your breakfast burrito later, you can!
Wrap for Freezing:
Wrap each burrito in aluminum foil, plastic wrap or parchment. Place them in a freezer bag or container to remove as much air as possible.
Reheat
Microwave: Packaging, place on plate and microwave oven for 1-2 minutes (in the middle). Oven: Wrap in foil and bake at 350 degrees for 25-30 minutes. Air Fryer: Draw and fry at 350 degrees for 8-10 minutes.
A healthy breakfast burrito with scrambled eggs, peppers, spinach, blue cheese and cottage cheese
With scrambled eggs, peppers, spinach, blue cheese and cottage cheese, this breakfast burrito is packed with protein and is a delicious filling method to start your day.
material
Instructions
Fry the pepper and spinach
Heat olive oil or butter in a frying pan over medium heat. Add the diced peppers and saute for 2-3 minutes until slightly softened.
Add the spinach and cook for another 1-2 minutes until wilted. Remove from the frying pan and set aside.
Scramble eggs with cheese
In a bowl, whisk the eggs with salt and pepper.
Pour eggs into the same skillet with low and medium heat.
Stir gently with a spatula and cook until set begins.
Add the blue and cottage cheese and gently stir to melt into the egg.
The eggs are cooked completely, but when they are still tender, stir in the sauteed peppers and spinach.
Assemble the burrito
Lay out the tortillas and divide the scrambled egg mixture evenly between them.
If you like spices, sprinkle with red chili flakes.
Rap & Serve
Fold the sides of the tortilla and roll it firmly from the bottom up.
If necessary, lightly toast the burrito in the pan on each side for 1-2 minutes, then seal it to make it crispy.
Slice it in half and enjoy it warmly!
