cottage cheese breakfast burrito

I'll never stop putting cottage cheese in my eggs
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cottage cheese breakfast burrito

If you like cottage cheese scrambled eggs (sooo fluffy!), you have to try this cottage cheese breakfast burrito. I’ve shared the technique before with a bagel, but I’m pleased to report this version is equally satisfying.

You’ll start by whisking together an egg and cottage cheese, which will start to set immediately as it hits the hot skillet. As it does, you can go ahead and add your cheese and beans and fold them right up into the egg. This creates the perfect little pocket so that the cheese is all nice and melty when you cut into your burrito. Plus, the cottage cheese keeps the egg from being too dry even though it’s in such a thin layer.

My favorite burrito-size tortillas

When I posted this recipe on Instagram, I received several questions about the tortilla I was using. This one is the Whole Foods 365 brand, but I recently learned that Vista Hermosa, who makes my all-time favorite tortillas (and tortilla chips), launched a burrito-sized flour tortilla! I can usually find their products at Whole Foods so that’s what I’ll be trying next.

folding your burrito

I have a leg up in this department because my dad used to own several Roly Poly sandwich shops 🙂 But if folding burritos tends to trip you up, know that because most of the fillings are already wrapped inside the egg (and we’re only using one egg total), this cottage cheese breakfast burrito is a lot more manageable to wrap than a super over-stuffed one.

You’ll start by placing the folded egg on the bottom third of the tortilla (closest to you). Add any additional toppings, then pull the bottom of the tortilla up and over the egg. Fold in the sides, then roll up tightly. Place seam side down in the pan, and you’re good to go!

see it in action…

cottage cheese breakfast burrito

serves 1
hand holding a cottage cheese breakfast burrito over a dark plate


  • 1 large egg
  • 2 tablespoons cottage cheese
  • kosher salt and freshly-ground black pepper
  • butter or nonstick cooking spray
  • small pile of grated cheddar cheese
  • 1/4 cup black beans (rinsed and drained)
  • 1 burrito-size tortilla (I used the Whole Foods 365 brand)
  • burrito fillings of your choice (avocado, hot sauce, pickled red onion, cilantro, etc.)


  • Whisk together the egg, cottage cheese, and a pinch each of salt and pepper in a small bowl until combined.
  • Heat a large nonstick skillet over medium heat. Once hot, add a small pat of butter and cook until sizzling but not brown. (Alternatively, brush or spray skillet with oil).
  • Pour in the egg mixture and quickly rotate the pan so the egg covers the bottom in a thin layer, like a crepe. It will start to set immediately.
  • Add the cheese and beans to the center. When the egg is set, fold the top over the cheese and beans, and then repeat with the bottom. Fold in the sides so you've created a rectangular pocket.
  • Carefully transfer to the bottom third of the tortilla (it will be delicate!). Add desired fillings and roll up into a burrito. (Pull the bottom of the tortilla up and over the fillings, fold in the sides, then roll).
  • Return to the skillet (drizzle in a little oil if needed) and sear on both sides until crispy.
If you like your eggs well-done or are concerned it’s not setting completely, you can flip the crepe-like egg before adding the beans and cheese. Use a large, thin spatula and be careful — it’s very thin and can tear easily. 



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  1. 5 stars
    Delicious! Cottage cheese and egg didn’t sound so good but I’ve changed my mind about that! I’ll be trying more of your recipes!