High-Protein Philly Cheesesteak Breakfast Burritos

Philly Cheesesteak Breakfast Burritos

These High-Protein Philly Cheesesteak Breakfast Burritos are everything I want in a meal-prep breakfast: filling, ridiculously good and easy to grab on a busy morning.

Lean top round, eggs and egg whites pack in the protein, while peppers, onions, whipped cream cheese and provolone give you all the creamy, cheesy Philly cheesesteak flavor. Using a high-fiber, low-carb tortilla keeps these macro-friendly without making them taste like “health food.”

Make them once, crisp them up and keep them in the fridge or freezer for those mornings when you have approximately zero time to make breakfast.

Serving size: 1 burrito

Makes: 6 burritos

Macros

Approximately 390 calories | 40g protein | 25g carbohydrates | 14g fat | 15g+ fiber

Macros calculated using Mission low-carb burrito-size tortillas (110 calories each), Philadelphia Whipped Cream Cheese and Sargento Thin Sliced Provolone (40 calories per slice). Exact fiber may vary depending on the specific Mission tortilla.

Ingredients

Philly Cheesesteak Filling

• 1 lb top round beef, sliced very thinly against the grain

• 1 large bell pepper, thinly sliced

• 1 medium yellow onion, thinly sliced

• 1 teaspoon olive oil

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon kosher salt

• Black pepper, to taste

Eggs

• 4 large eggs

• 1½ cups liquid egg whites

• Salt and pepper, to taste

For Assembly

• 6 Mission low-carb white burrito-size tortillas

• 6 tablespoons Philadelphia Whipped Cream Cheese

• 6 slices Sargento Thin Sliced Provolone Cheese

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced peppers and onions and sauté until tender and beginning to brown. Remove from the skillet and set aside.

2. Increase the heat to high and add the thinly sliced top round. Cook quickly until browned, stirring as needed.

3. Add the Worcestershire sauce, garlic powder, onion powder, salt and black pepper. Return the peppers and onions to the skillet and toss everything together.

4. If there is liquid pooling in the bottom of the skillet, continue cooking uncovered over medium-high heat for a few more minutes. You want the filling moist but not wet. This is key for preventing soggy meal-prep burritos.

5. Transfer the beef mixture to a large plate or sheet pan and allow it to cool.

6. In a bowl, whisk together the whole eggs and egg whites with salt and pepper. Cook in a nonstick skillet over medium-low heat until just set. Keep the eggs slightly soft since they will cook again when the burritos are reheated.

7. Allow both the eggs and beef mixture to cool for about 10–15 minutes before assembling. Don't skip this step! Hot fillings create steam inside the tortilla and can make your burritos soggy.

8. Lay out the six tortillas and spread 1 tablespoon of whipped cream cheese over each tortilla.

9. Divide the egg mixture evenly between the tortillas, followed by the Philly cheesesteak filling. Top each with 1 slice of thin provolone.

10. Fold the sides of each tortilla inward and roll tightly into a burrito.

11. Heat a large dry skillet or griddle over medium-high heat. Place the burritos seam-side down and gently press. Cook for about 1–2 minutes per side, or until the tortilla is golden and crisp.

12. Allow the burritos to cool completely before wrapping or storing.

Storage & Reheating

Refrigerator: Store the cooled burritos individually wrapped or in an airtight container for up to 4 days.

Freezer: Wrap each completely cooled burrito tightly and freeze for up to 2–3 months.

To reheat from the refrigerator: Microwave until warmed through, then finish in a skillet or air fryer for a few minutes to bring back that crispy exterior.

To reheat from frozen: Microwave until heated through, then finish in the air fryer or a hot skillet until crisp.

Meal Prep Tip

The two things that make ALL the difference with meal-prep breakfast burritos are removing excess liquid from your filling and letting everything cool before you roll them. Do those two things and you'll avoid the sad, soggy freezer burrito situation.