Turkey Bacon & Egg Breakfast Burrito (High-Protein & Easy)
An easy, high-protein breakfast that makes busy mornings so much easier! These homemade breakfast burritos are freezer-friendly, crispy on the outside & savory on the inside, and even better with salsa verde for dipping.
Servings 6 burritos
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.