This healthy breakfast burrito recipe with scrambled eggs, peppers, spinach, blue cheese and cottage cheese is packed with protein and is a deliciously filling way to start the day.
I will admit that while this recipe has “breakfast” in the title, this is more likely to be a go-to lunch burrito for me! Eggs are one of my favorite lunch staples, and a scramble is a great way to tie in all the veggies you need to use up. But we’re calling this breakfast because when you say breakfast, eggs come to mind!
Healthy Breakfast Burrito Recipe
with Scrambled Eggs, Peppers, Spinach, Blue Cheese & Cottage Cheese
Cottage cheese is having a year. Maybe a decade. It’s packed with protein and versatile for both sweet and savory recipes. I’ve been adding it to oatmeal and smoothies for years, and a little bit melted into eggs give them a wonderfully cheesy taste. Of course if you are not a fan, just leave it out!
You’ll also find peppers and spinach in this recipe, but you can really use any veggies you have in your fridge – zucchini, kale, arugula, tomatoes. Just make sure they are small-diced so they’ll tuck into the burrito. Other ingredient variations include black beans, pinto beans, pesto, or salsa.
Lastly, blue cheese! It’s one of my favorite foods because a little brings along SO much flavor. If it’s not your favorite, you can sub any kind of cheese you like – cheddar, goat cheese, feta cheese, cojita (If you do love blue cheese, try this baked eggs recipe with pear and blue cheese!).
Are Breakfast Burritos Healthy?
To me, healthy means made with real food, macronutrient diverse (protein / carbs / fruits / veggies / fats) and balanced to fuel your day and help keep you full until your next meal. With carbs from the tortilla, high protein from eggs and cottage cheese, and plenty of veggies, these fit the bill as a high protein breakfast (or lunch) balance. Because you can freezer these for later (see tips below!), they make a good option for meal prep day.
How To Make A Healthy Breakfast Burrito
Ingredients
- 4 large eggs
- ½ cup bell peppers, diced
- 1 cup fresh spinach, chopped
- ¼ cup crumbled blue cheese
- ¼ cup full fat cottage cheese
- 2 large whole wheat or flour tortillas (you can sub gluten free)
- 1 tbsp olive oil or butter
- Salt and black pepper, to taste
- ½ tsp red pepper flakes to taste
Instructions
Step 1: Sauté the Peppers & Spinach
Heat olive oil or butter in a skillet over medium heat. Add the diced bell peppers and sauté for 2-3 minutes until slightly softened. Add the spinach and cook for another 1-2 minutes until wilted. Remove from the skillet and set aside.
Step 2: Scramble the Eggs with Cheese
In a bowl, whisk the eggs with salt and pepper.
Pour the eggs into the same skillet over low-medium heat.
Stir gently with a spatula, cooking until they start to set. Add the blue cheese and cottage cheese, stirring gently to combine and melt into the eggs. Once the eggs are fully cooked but still soft, stir in the sautéed peppers and spinach.
Step 3: Assemble the Burritos
Lay out the tortillas and divide the scrambled egg mixture evenly between them. If you like spice, sprinkle with red pepper flakes.
Step 4: Wrap & Serve
To fold a burrito, start by placing your filling in the center of a large tortilla, leaving about 2 inches of space on all sides (You may want to warm your tortillas in the microwave with a wet paper towel first). First, fold in the left and right sides toward the center to help contain the filling. Then, take the bottom edge of the tortilla (the side closest to you) and fold it up and over the filling, tucking it tightly underneath. While holding the burrito firmly, continue rolling it forward until it is completely sealed. If needed, you can place it in a skillet over medium heat seam-side down for a few seconds to help it stay closed. Slice in half and enjoy warm!
Condiment ideas: sour cream, greek yogurt, hot sauce!
How to Freeze and Reheat Frozen Breakfast Burritos
If you’d like to freeze breakfast burritos for later, you can!
Wrap for Freezing:
- Wrap each burrito in aluminum foil, plastic wrap, or parchment paper.
- Place them in a freezer bag or container, removing as much air as possible.
Reheat
- Microwave: Unwrap, place on a plate, and microwave for 1-2 minutes (flip halfway through).
- Oven: Wrap in foil and bake at 350 degrees for 25-30 minutes until heated through.
- Air Fryer: Unwrap and air fry at 350 degrees for 8-10 minutes.
Healthy Breakfast Burrito with Scrambled Eggs, Peppers, Spinach, Blue Cheese & Cottage Cheese
This breakfast burrito with scrambled eggs, peppers, spinach, blue cheese and cottage cheese is packed with protein and is a deliciously filling way to start the day.
Ingredients
- 4 large eggs
- ½ cup bell peppers any color, diced
- 1 cup fresh spinach chopped
- ¼ cup crumbled blue cheese
- ¼ cup full fat cottage cheese
- 2 large whole wheat or flour tortillas
- 1 tbsp olive oil or butter
- Salt and black pepper to taste
- ½ tsp red pepper flakes to taste
Instructions
Sauté the Peppers & Spinach
-
Heat olive oil or butter in a skillet over medium heat. Add the diced bell peppers and sauté for 2-3 minutes until slightly softened.
-
Add the spinach and cook for another 1-2 minutes until wilted. Remove from the skillet and set aside.
Scramble the Eggs with Cheese
-
In a bowl, whisk the eggs with salt and pepper.
-
Pour the eggs into the same skillet over low-medium heat.
-
Stir gently with a spatula, cooking until they start to set.
-
Add the blue cheese and cottage cheese, stirring gently to combine and melt into the eggs.
-
Once the eggs are fully cooked but still soft, stir in the sautéed peppers and spinach.
Assemble the Burritos
-
Lay out the tortillas and divide the scrambled egg mixture evenly between them.
-
If you like spice, sprinkle with red pepper flakes.
Wrap & Serve
-
Fold in the sides of the tortilla, then roll tightly from the bottom up.
-
If desired, lightly toast the burritos in the skillet for 1-2 minutes on each side to seal and crisp them.
-
Slice in half and enjoy warm!
You might also like:
