High Protein Make-Ahead Breakfast Burritos

holding a breakfast burrito with chicken, hash browns, eggs, and cheese topped with hot sauce

High Protein Make-Ahead Breakfast Burritos

High protein breakfast burritos stuffed with Mexican seasoned rotisserie chicken, oven roasted frozen hash browns and fajita veggies, scrambled eggs and egg whites, and colby jack cheese.

5 from 2 votes

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: Burritos

Calories: 530kcal

Author: Mason Woodruff

Ingredients

For the Hash Browns and Fajita Veggies

4 cups 504g Frozen Hash Browns
3 cups 250g Frozen Onions and Peppers
1 Tablespoon 16g Olive Oil
Pinch of Salt and Pepper

For the Chicken

1 pound Pulled Rotisserie Chicken or any cooked chicken*
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Mexican Oregano
1/4 teaspoon Ground Cumin
Pinch of Ground Cinnamon optional
1 1/2 Tablespoon 24g Olive Oil

For the Scrambled Eggs

6 large Eggs
1 1/2 cup 368g Liquid Egg Whites

For the Burritos

8 Burrito Size Tortillas**
6 oz Colby Jack Cheese freshly grated

Instructions

Preheat your oven to 450ºF. Place the hash browns and frozen veggies on a half sheet pan lined with parchment paper. Drizzle 1 tablespoon of olive oil over the top and season with a pinch of salt and pepper. Toss everything together before going in the heated oven for 20-25 minutes.
While the veggies are in the oven, prepare the remaining components, starting with the chicken. Mix the dried spices and herbs together in a small bowl before sprinkling over the pulled chicken.
Heat a large skillet over medium-high heat with the 1 1/2 tablespoons of olive oil. Make sure the oil is HOT before adding the chicken. Leave the chicken untouched for 1-2 minutes until it's golden brown on the bottom and the seasoning blend is fragrant. Transfer the chicken to a bowl.
Add the skillet back to the stove and reduce to a medium-low heat. Whisk the eggs and egg whites together before going in the pan and cook to scramble. (You may need to use a small amount of butter or oil to cook the eggs, depending on the type of pan you're using.)
Once the hash browns and vegetables are cooked through and browning around the edges, you're ready to assemble the burritos.
Wrap the tortillas in a damp paper towel and microwave for 30-45 seconds to soften before filling to prevent cracking.
Fill each tortilla with the chicken, eggs, veggies, and cheese before wrapping and setting aside. Optionally, you can grill the burritos in a large pan or griddle with cooking spray until golden brown on all sides.

Notes

*You can use any cooked chicken option or another protein like pulled pork or beef. If you use options like my Mexican shredded chicken or Texas slow cooker shredded beef, you can skip the seasoning blend included with the rotisserie chicken. You can also use crispy baked chicken.

**I calculated the nutrition facts with Counter protein tortillas but have included the nutrition facts with flour tortillas below.

Nutrition Facts Notes (per burrito)

12 whole eggs (no egg whites) and Counter protein tortillas: 565 calories, 42g protein, 38g carbs, 3g fiber, 26g fat

12 whole eggs and flour tortillas: 565 calories, 36g protein, 48g carbs, 3g fiber, 25g fat

1/2 whole eggs and 1/2 egg whites on flour tortillas: 530 calories, 35g protein, 47g carbs, 3g fiber, 21g fat

Without tortillas (whole eggs only): 2,910 calories, 245g protein, 117g carbs, 17g fiber, 158g fat

Without tortillas (1/2 egg whites and 1/2 whole eggs): 2,630 calories, 238g protein, 115g carbs, 17g fiber, 130g fat

Egg whites only (without tortillas): 2,250 calories, 210g protein, 113g carbs, 17g fiber, 101g fat

Nutrition