High-Protein Loaded Avocado & Egg Breakfast Burrito
Scrambled eggs, cottage cheese, avocado, and tomato in a toasted wrap — ready in 15 minutes
This high-protein loaded avocado and egg breakfast burrito folds soft scrambled eggs with cottage cheese, diced avocado, and tomato into a toasted low-carb wrap. The cut face in the photo shows the yellow eggs, white cheese pockets, and green avocado. Each burrito has 24 g of protein and 10 g net carbs.
Low carb, sugar-free, and no flour tortilla.
Why you’ll love this burrito
- 24g protein per wrap
- Only 10g net carbs
- Eggs plus cottage cheese
- Ready in about 15 minutes
- Avocado and tomato in every bite
- Toasted wrap like the photo
Health notes
- High protein: Eggs and cottage cheese in the scramble.
- Low carb: A low-carb wrap, not a flour burrito.
- Healthy fat: Avocado instead of extra oil.
- No sugar: Fresh tomato, not salsa with added sugar.
Key element — soft eggs, not dry
Pull the eggs off the heat while they still look slightly wet. They finish inside the wrap and stay yellow like the photo.
Ingredients
Burritos (2 servings)
- 4 large eggs
- ½ cup low-fat cottage cheese
- 2 low-carb tortillas (about 5–6g net carbs each)
- 1 small avocado, diced
- 1 small tomato, seeded and diced
- 2 Tbsp chopped parsley or cilantro
- 1 tsp butter or olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- Pinch of garlic powder
Swaps
- Egg whites: Use 6 whites plus 1 yolk for a leaner wrap.
- Greek yogurt: Swap for half the cottage cheese.
- Cheese wrap: Use a cheddar shell if you skip the tortilla.
- Bacon: Add 2 slices cooked bacon for extra protein.
Instructions
| 1 | Beat the eggs. Whisk eggs with cottage cheese, salt, pepper, and garlic powder. Dice avocado and tomato. Pat the tomato dry. |
| 2 | Scramble soft. Melt butter in a nonstick skillet over medium-low. Cook the egg mix, folding gently, until just set but still creamy. Stir in most of the herbs. |
| 3 | Warm the wraps. Toast each low-carb tortilla in a dry skillet 20 seconds per side until spotted. |
| 4 | Fill and sear. Divide eggs, avocado, and tomato between the wraps. Fold burrito-style. Sear seam-side down 30 seconds. Cut in half and finish with herbs. |
Pro tips
- Seed the tomato so the wrap does not get soggy.
- Warm tortillas last so they fold without cracking.
- Cottage cheese curds stay visible if you do not over-whisk.
- A short sear on the seam keeps the burrito closed like the stack in the photo.
- Macros are per burrito, 2 from this batch.
Nutrition
| Nutrient | Per burrito |
|---|---|
| Calories | 340 |
| Protein | 24g |
| Net carbohydrates | 10g |
| Total carbohydrates | 15g |
| Fiber | 5g |
| Total fat | 20g |
| Sodium | 520mg |
Estimates based on 2 eggs, cottage cheese, avocado, tomato, and one low-carb tortilla per serving. Exact numbers vary with wrap brand.
Variations
Spinach
Wilt a handful of spinach into the eggs.
Jalapeño
Add sliced jalapeño with the tomato.
Cheddar melt
Sprinkle cheddar on the wrap before folding.
Meal-prep
Wrap tightly, skip the avocado, and add it fresh when you reheat.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 days | Add avocado just before eating |
| Freezer | Up to 1 month | Freeze without avocado |
| Reheat | Skillet or air fryer | Keep it wrapped so it stays closed |
FAQ
Test your knowledge
5 quick questions about this breakfast burrito
1. Protein per burrito?
2. Net carbs per burrito?
3. What fruit is loaded into the wrap?
4. About how long does this take?
5. Why keep the scramble slightly wet?
