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High-Protein Breakfast Burrito

By Rachael DeVaux
Servings: 1


  • 1 tbsp avocado or olive oil
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup bell peppers, thinly sliced
  • 1 small potato, thinly sliced
  • 2-3 mini breakfast sausages, (I used Teton Waters Ranch)
  • 1 tsp ghee, (for cooking)
  • 2-3 organic pasture-raised eggs
  • 1 burrito-sized tortilla, (I prefer Siete)
  • 1/4 avocado, thinly sliced
  • 1/4 cup goat mozzarella, grated, (I prefer Natural Valley)
  • 1 tbsp green onion, chopped
  • jalepeno, (optional for topping)
  • salsa or hot sauce, (optional for topping)


  • Heat oil in a medium pan over medium heat. Once hot, add onions, bell pepper and potato and sauté for 4-5 minutes or until just soft.
  • Add the breakfast sausages to the same pan, and set heat to medium-low.
  • In a small pan over medium heat, add the ghee. Meanwhile, whisk the eggs. Once the pan is hot, add the eggs and cook to preference. Remove and set aside.
  • Wash the same large pan, heat the tortilla until pliable (this is key to prevent from ripping/tearing!), about 1-2 minutes per side in the slightest amount of oil.
  • Once pliable, layer in the eggs, sausages, sautéed veggies, avocado, cheese and preferred toppings. To roll like a burrito, fold one side over and then pull back until tightly wrapped around insides. Then, fold both ends under and continue rolling the burrito so there are no openings.
  • Once burrito is tightly rolled, heat the same pan to medium-hot and add a small amount of oil. Add the burrito flap side down to the pan until it crisps and repeat on all sides. Enjoy!

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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