A good breakfast burrito is hard to beat, especially when you have a batch ready to go in the fridge or freezer. And I’m telling you, this one has quickly become such a good option for busy mornings in our house. Think soft, fluffy scrambled eggs, savory turkey bacon, and broccoli tucked into a warm tortilla, then crisped in a skillet until golden.
And the salsa verde for dipping? A total must. I love that it’s a little different from your typical egg and sausage breakfast burrito, but still keeps things simple, savory, and protein-packed.
A Turkey Bacon & Egg Breakfast Burrito Worth Making
The combination of turkey bacon, eggs, and broccoli is such a good one. The turkey bacon brings that savory, slightly crispy bite, while the broccoli adds a little texture and some veggies without overpowering the eggs. I’m also a big believer in keeping the eggs soft and just barely set here. Once everything is tucked into a tortilla and crisped in the skillet, you get the best contrast of textures.
And I wouldn’t overcomplicate the toppings, either. No cheese needed! The salsa verde brings just the right amount of acidity and brightness to balance the savory filling. It’s one of those little details that makes the whole burrito come together.
An Easy, High-Protein Breakfast for Meal Prep
Breakfast burritos are one of my favorite ways to get a more substantial breakfast ready ahead of time, especially when mornings are a little unpredictable. This version gets a protein boost from the combination of whole eggs, liquid egg whites, and turkey bacon.
As a dietitian, I love that you’re getting protein alongside some additional nutrients from the broccoli, too. Eggs also provide choline, an essential nutrient that plays an important role in brain and nervous system function.
Another big plus? These are freezer-friendly! Make all six at once, wrap them individually, and stash them away for mornings when cooking breakfast just isn’t happening. They’re just as easy to pull from the freezer as they are to make fresh, and a quick skillet crisp after reheating brings that golden tortilla texture right back.
Honestly, having a few homemade breakfast burritos ready to go is a no-brainer for us all, no? I’ll say I’m especially looking forward to having a stash of these in the freezer for postpartum meal prep when baby #2 is here (still can’t believe I’m saying that!).
Ingredients You’ll Need:
- Eggs
- Liquid egg whites
- Broccoli florets
- Uncured turkey bacon
- Sea salt
- Freshly ground black pepper
- Garlic powder
- Large burrito-size tortillas
- Avocado oil or ghee
- Salsa verde (for serving)
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How To Make Turkey Bacon & Egg Breakfast Burrito (High-Protein & Easy)
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
An easy, high-protein breakfast that checks all the boxes! These homemade breakfast burritos are perfect for meal prep, freezer-friendly, and make busy mornings feel a whole lot easier – especially if you’re soon-to-be postpartum (it’s me, hi!).
- Steam the broccoli. Start by steaming the broccoli until it’s bright green and just crisp-tender. You want it to hold a little texture rather than turn mushy since it’ll be folded into the eggs later. Drain really well before setting aside!
- Cook the turkey bacon. Get the turkey bacon browned and slightly crispy around the edges, then let it cool before chopping. That little bit of crispness adds a nice contrast to the soft scrambled eggs.
- Soft-scramble the eggs. Whisk together the eggs, egg whites, and seasonings, then gently cook in a little avocado oil or ghee. My biggest tip here is to pull the eggs while they’re still soft and just barely set. They’ll continue cooking from residual heat and again when reheated, so this helps keep them from turning rubbery.
- Mix everything together. Fold the broccoli and chopped turkey bacon into the eggs, giving everything a good mix. Taste and adjust the seasoning as needed before assembling.
- Assemble the breakfast burritos. Warm the tortillas briefly so they’re easier to work with, then divide the filling between them. Fold in the sides and roll everything up nice and tight.
- Crisp and serve, or save for later. If you’re eating right away, give the burritos a quick skillet toast until golden and crispy on the outside. Serve warm with salsa verde for dipping (such a good combo!). For meal prep, let the filling cool completely before assembling and wrapping each burrito individually. This helps prevent condensation and soggy tortillas, especially when freezing.
- Reheat when ready to enjoy. For refrigerated burritos, I love a quick microwave warm-up followed by a few minutes in the skillet to crisp the outside. For frozen burritos, thawing isn’t necessary, but give them a little extra time in the microwave or oven before crisping. Such a good make-ahead breakfast to have on hand for busy mornings!
A Few Tips for the Best Breakfast Burritos
A few helpful tips to keep in mind as you make these, especially if you’re prepping a batch for the fridge or freezer!
- Don’t overcook the eggs. This is probably the most important detail! Eggs that are cooked until dry the first time can become rubbery and release moisture after reheating. Pull them while they’re still soft and just set.
- Keep the broccoli crisp-tender. We don’t want mushy broccoli disappearing into the egg mixture. Three to four minutes of steaming should be plenty!
- Get some color on the turkey bacon. Cook it until it’s nicely browned and slightly crispy around the edges. That texture is important against the soft eggs and steamed broccoli.
- No cheese needed! I’d try this recipe exactly as written first. The simplicity is what makes the broccoli and turkey bacon combination stand out, and the salsa verde brings plenty of acidity and flavor.
- Don’t skip the salsa verde. I’d treat this as part of the eating experience, not just a random optional topping. Its acidity and brightness are what make the whole burrito come alive!
Can I make these breakfast burritos gluten-free?
Yes! Just use your favorite large gluten-free tortillas in place of the flour tortillas. Look for ones that are large and flexible enough to fold without cracking, since some gluten-free tortillas can be a little more delicate. The filling itself is naturally gluten-free, but check the labels on your turkey bacon and salsa verde to make sure they’re suitable for your needs.
More Easy, High-Protein Breakfast Recipes
Looking for a few more easy breakfast ideas to add to your rotation? Here are more of my favorite high-protein breakfasts to try next.
- High-Protein Chicken Sausage Breakfast Burritos
- High-Protein Breakfast Burrito (Easy & Healthy)
- Egg, Sausage & Crispy Cheese Breakfast Tacos
- Avo Chimichurri Breakfast Tacos
- Maple Sage Chicken & Veggie Egg Bake
- Mini Gluten-Free Quiche Cups
Turkey Bacon & Egg Breakfast Burrito (High-Protein & Easy)
Instructions
Cook the broccoli:
- Add about 1 inch of water to a skillet or saucepan and bring to a simmer.
- Add the broccoli, cover, and steam for 3–4 minutes, until bright green and just crisp-tender.
- Drain very well and set aside. If any florets are large, roughly chop them into bite-size pieces.
Cook the turkey bacon:
- Heat a large skillet over medium heat.
- Add the turkey bacon and cook according to package directions until lightly browned and crisp around the edges.
- Transfer to a cutting board, let cool slightly, then roughly chop.
Whisk the eggs:
- In a large bowl, whisk together the eggs, egg whites, ½ tsp sea salt, black pepper, and garlic powder.
Soft-scramble the eggs:
- Add a little avocado oil or ghee to a large nonstick skillet over medium-low heat.
- Pour in the egg mixture and cook slowly, stirring and folding frequently, until the eggs are softly scrambled and just barely set.
- Remove from the heat before they look completely dry; they’ll continue cooking from the residual heat and again when the burritos are reheated.
Begin to assemble:
- Gently fold the steamed broccoli and chopped turkey bacon into the eggs. Taste and season with the remaining ¼ tsp sea salt, or more as needed.
- Warm the tortillas for 15–20 seconds in the microwave or briefly in a dry skillet so they're pliable and easier to roll.
- Divide the filling evenly among the 6 tortillas, placing it slightly below center. Fold the sides inward, then roll tightly into burritos.
To Serve Immediately:
- For serving right away, heat a thin layer of avocado oil or ghee in a skillet over medium heat.
- Place the burritos seam-side down and cook for 1–2 minutes per side, until lightly golden and crisp.
- Serve warm with salsa verde for dipping. Enjoy!
For Meal Prep / To Store:
- Let the filling cool completely before assembling the burritos. This is one of the most important steps for preventing condensation and soggy tortillas when freezing.
- Roll each burrito tightly. Wrap individually in parchment or foil, then place in a freezer-safe bag or airtight container.
- Refrigerator: Store for up to 3–4 days.Freezer: Freeze for up to 2 months for best texture.
Reheating From the Refrigerator:
- My preferred method: Microwave for about 60–90 seconds, just until the center is hot, then crisp in a skillet over medium heat for 1–2 minutes per side.
- That gives you the best combination of a hot center + crispy tortilla without overcooking the eggs. This microwave-then-skillet approach is also commonly recommended for freezer breakfast burritos.
Reheating From Frozen:
- Microwave + skillet: Remove any foil. Wrap the burrito loosely in a paper towel and microwave on 50% power for 3–5 minutes, turning halfway through. Then microwave on HIGH for another 1–2 minutes, or until heated through. Finish in a skillet for 1–2 minutes per side to crisp.
- Oven/toaster oven: Keep the burrito wrapped in foil and bake at 350°F for about 40–50 minutes, or until hot through the center. Unwrap for the last 5 minutes if you'd like the tortilla to crisp. Similar freezer-burrito methods generally fall in this range depending on thickness.
