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Golden, crispy on the outside, packed with savory beef, fluffy eggs, and melted cheese on the inside, these high protein grilled cheese breakfast burritos come together easily and reheat like a dream.

Beautifully toasted tortillas plus that warm hearty filling, trust me you are going to love these breakfast burritos.

When you slice one open, you can actually see the layers of beef, eggs, and cheese, which makes them feel like something you would grab from a café instead of your freezer.

Try this recipe if you need breakfast that actually keeps you full. Not “snack-full,” but genuinely satisfied until lunch.

These high protein grilled cheese breakfast burritos are a low carb, meal prep–friendly breakfast packed with over 60g of protein, crispy cheesy edges, and bold savory flavor that reheats perfectly all week.

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After testing a few versions that were either dry, bland, or fell apart after freezing, this version finally nailed it.

Texture holds up, and the flavor stays strong even after reheating, which is exactly what I want from a meal prep breakfast.

Why You Will Love This Recipe

Each burrito packs over 60 grams of protein, making it ideal for fat loss and muscle-building goals
Designed specifically for meal prep and freezing without texture loss
Uses low carb tortillas to keep carbs controlled and keto-friendly for many lifestyles
Crispy grilled cheese exterior adds flavor without extra steps
Savory beef and fluffy eggs stay moist even after reheating
Flexible ingredients that work with different spice levels and sauces
Perfect grab-and-go breakfast that feels indulgent but fits macros

Ingredients You Need

Brown onion

Adds sweetness and depth to the beef. White onion can be substituted, but avoid red onion as it becomes overpowering when reheated.

Extra lean beef mince (1.5 kg)

This is essential for keeping the burritos high protein without excess grease. Using fattier mince will make the filling oily and affect freezing quality.

Seasonings (salt, onion powder, garlic powder, sage, thyme, smoked paprika)

This blend creates a savory breakfast-style flavor. Smoked paprika is not optional if you want that rich, slightly smoky finish.

Garlic cloves

Fresh garlic gives a stronger flavor than powder here. Do not skip or substitute with jarred garlic, which can turn bitter.

Worcestershire sauce

Adds umami and depth. A small amount goes a long way. Coconut aminos can work but will slightly change the flavor.

Tomato paste or marinara

Use a thick tomato paste or a low sugar marinara. Watery sauces will make the filling soggy.

Eggs and egg whites

Whole eggs add richness, while egg whites boost protein without adding fat. Skipping either will change the final texture.

Light butter

Used for soft, fluffy eggs. Regular butter can be used but will increase fat significantly.

Low carb tortillas

This is non-negotiable for texture and macros. Regular tortillas will raise carbs and become soggy when frozen.

Low fat grated cheese

Melts well and crisps without excessive grease. Full fat cheese will work but will brown faster, so watch closely.

Sriracha mayonnaise (optional)

Adds heat and creaminess. Completely optional but recommended for flavor balance.

Chives

Freshness and mild onion flavor without overpowering the filling.

Step-by-Step Directions

Heat a large pan over medium heat and sauté the diced onion until soft and lightly golden.

Add the extra lean beef mince and break it up well. Cook until no longer pink.

Stir in salt, onion powder, garlic powder, sage, thyme, and smoked paprika. Mix thoroughly.

Add diced garlic and Worcestershire sauce. Cook for another 2 minutes until fragrant.

Stir in the tomato paste or marinara and cook until thick and cohesive. Remove from heat and set aside.

In a bowl, whisk eggs, egg whites, and salt until fully combined.

Heat a nonstick pan over low to medium heat and add light butter.

Pour in eggs and gently stir and fold continuously until just set and fluffy. Do not overcook.

Warm tortillas slightly so they are pliable.

Evenly distribute beef mixture and eggs onto each tortilla.

Add chives and sriracha mayonnaise if using.

Roll burritos tightly, tucking in the sides.

Heat a pan over medium heat and sprinkle grated cheese directly onto the surface.

Place burritos seam-side down on the cheese and cook until golden and crispy. Rotate to crisp evenly.

Cool completely before wrapping for storage.

Tips for Success

Do not rush the eggs. My first test batch used high heat, and the eggs turned rubbery after reheating. Low heat and constant folding make all the difference.

Use extra lean beef only. A fattier mince caused grease leakage during freezing and reheating, which ruined the tortilla texture.

Let burritos cool completely before wrapping. Trapping steam leads to soggy tortillas.

Be patient when grilling the cheese. Too much heat will burn the cheese before it crisps.

Frequently Asked Questions

Are these high protein grilled cheese breakfast burritos keto?

They are low carb and keto-friendly for many people, depending on the tortilla brand used. Always check net carbs.

Can I freeze these burritos?

Yes. Wrap tightly in foil and freeze for up to 6 weeks.

How do I reheat them best?

Microwave to thaw, then air fry or oven bake at 190C / 375F until heated through and crispy.

Can I substitute the beef?

Lean turkey mince works, but the flavor will be milder and slightly drier.