A protein-packed breakfast burrito featuring creamy cottage cheese, fluffy scrambled eggs, ripe avocado, and fresh veggies — perfect for busy mornings.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Ingredients
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Whole-wheat tortillas – 2 large
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Cottage cheese – ½ cup (room temperature for best texture)
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Eggs – 2 large, scrambled
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Avocado – 1 ripe, sliced
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Tomato – ¼ cup, diced
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Cilantro – 2 tbsp, chopped
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Salt & black pepper – to taste
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Cooking spray – for the skillet
Instructions
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Cook the eggs:
Lightly spray a nonstick skillet with cooking spray and heat over medium-high. Crack in the eggs and scramble until just set. Remove from the pan and set aside. -
Assemble the burrito:
Lay a tortilla flat on a clean surface. Spread cottage cheese in the center. Layer on scrambled eggs, avocado slices, diced tomato, and chopped cilantro. Season with salt and pepper. -
Roll it up:
Fold in the sides, then roll from the bottom up, tucking in the filling to form a tight burrito. -
Toast:
Place seam-side down in the skillet over medium heat. Cook for 2 minutes per side, until golden brown and heated through. -
Serve:
Slice in half and enjoy immediately.
Quick Notes & Pro Tips
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Extra crisp: Brush the outside of the burrito lightly with olive oil before toasting.
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Spice it up: Add chili flakes, hot sauce, or jalapeños for a kick.
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Make it heartier: Add a handful of baby spinach or shredded cheese before rolling.
Why You’ll Love It
This burrito is quick, filling, and packed with protein — perfect for breakfast on the go or a light lunch.
Serving Suggestions
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Pair with fresh fruit or a smoothie for a complete breakfast.
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Serve with salsa or hot sauce for extra flavor.
Storage & Make-Ahead
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Refrigerate: Store assembled burritos in an airtight container for up to 2 days.
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Reheat: Warm in a skillet or oven for the best texture (avoid microwaving to prevent sogginess).
FAQs
Q: Can I make these ahead for meal prep?
A: Yes! Assemble and store in the fridge, then toast before eating.
Q: Can I swap the cottage cheese?
A: Absolutely. Use cream cheese, Greek yogurt, or hummus for a different flavor.
Q: Can I make it vegan?
A: Substitute scrambled eggs with tofu scramble and use a plant-based cottage cheese alternative.
Would you like me to create a “meal-prep freezer version” for batch cooking or a “southwest-style version” with black beans, corn, and spicy seasoning?