5 High Protein Breakfast Burrito Meal Prep Ideas

Alright, let’s shake things up with some high-protein breakfast burrito meal prep ideas! I’ve been that person rushing out the door with nothing but a coffee, so I know how game-changing a grab-and-go breakfast can be. These recipes? They’re not your run-of-the-mill burrito fillings. I’m bringing fresh twists, hefty protein, and that meal prep magic—because who’s got time to cook every morning? Let’s get into it.

1. Smoky Lentil and Turkey Bacon Burrito

Lentils for breakfast? Yep, and they’re awesome. I stumbled across this combo when I was tired of eggs every day. The smoky vibe comes from smoked paprika, and turkey bacon keeps it lean but flavorful. High protein, hearty, and a little unexpected.

What You’ll Need:

• 1 cup cooked green lentils (about 20g protein per cup)
• 6 slices turkey bacon, chopped
• 1/2 cup diced red onion
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 6 large tortillas (I like whole grain)
• 1/2 cup shredded cheddar (optional)

How to Make It:

1. Cook lentils if you haven’t—simmer 1/2 cup dry lentils in water for 20 minutes, drain, done.
2. In a skillet, cook chopped turkey bacon until crispy, about 5 minutes.
3. Toss in diced red onion, cook until soft, maybe 3 minutes.
4. Stir in lentils, smoked paprika, and garlic powder. Mix it up for 2 minutes.
5. Warm tortillas (microwave or skillet, your call).
6. Spoon the lentil-bacon mix onto each tortilla. Add cheddar if you’re into it.
   7 Internationally. Roll them up tight. For meal prep, wrap in foil and stash in the fridge for 5 days. Reheat in the microwave, 1-2 minutes.

2. Peanut Butter Banana Protein Burrito

This one’s a nod to my childhood PB sandwiches, but upgraded. Peanut butter’s protein punch pairs with bananas for sweetness, and a sprinkle of chia seeds adds extra oomph. It’s like dessert, but make it breakfast.

What You’ll Need:

• 6 large tortillas
• 3/4 cup natural peanut butter (about 8g protein per 2 tbsp)
• 2 bananas, sliced thin
• 2 tbsp chia seeds
• 1/4 cup vanilla protein powder (optional, but bumps it to 15g+ per serving)
• Drizzle of honey (optional)

How to Make It:

1. Mix peanut butter with protein powder in a bowl if you’re using it—makes it thicker.
2. Warm tortillas so they’re soft and pliable.
3. Spread 2 tbsp peanut butter mix on each tortilla.
4. Layer banana slices down the center.
5. Sprinkle chia seeds over the top.
6. Drizzle honey if you’re feeling sweet.
7. Roll up snugly. Wrap in plastic wrap for meal prep—keeps in the fridge 3 days. Eat cold or warm it up for 30 seconds.

3. Salmon and Dill Cream Cheese Burrito

I had leftover salmon one day and thought, why not? Smoked salmon brings fancy vibes and protein, while dill cream cheese makes it creamy and herby. It’s a breakfast win that feels like a treat.

What You’ll Need:

• 6 large tortillas
• 8 oz smoked salmon, flaked (about 25g protein total)
• 1 cup plain cream cheese
• 2 tbsp fresh dill, chopped
• 1/2 cup diced cucumber
• Squeeze of lemon juice

How to Make It:

1. Mix cream cheese with dill and a squeeze of lemon juice in a bowl.
2. Warm tortillas slightly—just enough to bend without breaking.
3. Spread 2-3 tbsp dill cream cheese on each tortilla.
4. Add flaked salmon and a sprinkle of diced cucumber.
5. Roll them up tight. Wrap in plastic wrap for meal prep—good in the fridge for 3 days. Best cold, but a quick 20-second zap works too.

4. Chickpea Curry Breakfast Burrito

Curry in the morning? Trust me, it works. I whipped this up after craving something spicy one day. Chickpeas pack protein, and the curry paste keeps it bold. Plus, it reheats like a dream.

What You’ll Need:

• 1 can (15 oz) chickpeas, drained (about 15g protein)
• 1 tbsp red curry paste
• 1/2 cup coconut milk
• 1/2 cup diced bell pepper
• 6 large tortillas
• 1/4 cup chopped cilantro

How to Make It:

1. In a skillet, heat curry paste for 1 minute until fragrant.
2. Add chickpeas and coconut milk, stir, and simmer 5 minutes.
3. Toss in diced bell pepper, cook 2 more minutes.
4. Warm tortillas up quick.
5. Spoon the chickpea curry mix onto each tortilla, top with cilantro.
6. Roll tightly. Wrap in foil for meal prep—lasts 5 days in the fridge. Reheat in the microwave, 1-2 minutes.

5. Beef and Broccoli Stir-Fry Burrito

This one’s inspired by my love for takeout, but breakfast-ified. Ground beef’s protein-rich, broccoli adds crunch, and soy sauce ties it together. It’s hearty and holds up all week.

What You’ll Need:

• 1 lb lean ground beef (about 30g protein per 4 oz)
• 2 cups broccoli florets, chopped small
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ginger powder
• 6 large tortillas

How to Make It:

1. In a skillet, brown ground beef over medium heat, about 7 minutes.
2. Add broccoli, soy sauce, sesame oil, and ginger powder. Cook 5 minutes until broccoli softens.
3. Warm tortillas so they roll easy.
4. Scoop the beef-broccoli mix onto each tortilla.
5. Roll up tight. Wrap in foil for meal prep—keeps 5 days in the fridge. Reheat in the microwave, 1-2 minutes.

FAQ

Can I freeze these bad boys?

Yep, all five can go in the freezer for a month. Wrap tight in foil or plastic, pop in a freezer bag. Thaw overnight in the fridge, then reheat.

How long do they chill in the fridge?

Beef, chickpea, and lentil ones last 5 days. PB and salmon ones? Stick to 3 days for freshness.

Tortilla swaps cool?

Totally. Use whatever you like—gluten-free, spinach, whatever’s your jam.

Kids gonna eat these?

For sure. Dial back spices or swap stuff they love in.

More protein possible?

Oh yeah. Toss in some Greek yogurt, extra meat, or a protein shake scoop.

Wrap-Up

So, there you go—five high-protein breakfast burritos that’ll save your mornings. I’ve been meal prepping for years, and these oddball recipes keep me from getting bored. Give them a shot, tweak them your way, and let me know what you think. Mornings just got a whole lot tastier!