Protein Breakfast Burrito (Printable)
High-protein breakfast burrito with eggs, turkey, black beans, spinach, and cheddar — ready in 22 minutes.
# What You'll Need:
→ Eggs & Dairy
01 - 4 large eggs
02 - 1/4 cup low-fat milk
03 - 1/2 cup shredded cheddar cheese
→ Meats & Protein
04 - 3.5 oz cooked turkey or chicken breast, chopped
05 - 1/4 cup black beans, rinsed and drained
→ Vegetables
06 - 1 small red bell pepper, diced
07 - 1/2 small red onion, diced
08 - 1 cup fresh spinach, chopped
→ Wrap & Additions
09 - 2 large whole wheat tortillas
10 - Salt and pepper, to taste
11 - 1 tablespoon olive oil
12 - Salsa, for serving (optional)
# How-To Steps:
01 - In a medium mixing bowl, whisk together eggs, milk, salt, and pepper until well blended.
02 - Heat olive oil in a medium nonstick skillet over medium heat. Add diced red onion and bell pepper. Sauté for 2 to 3 minutes until vegetables are softened.
03 - Add chopped spinach to the skillet and cook for 1 minute until just wilted.
04 - Reduce heat to low and pour in the egg mixture. Gently scramble until eggs are softly set, about 3 minutes.
05 - Add chopped turkey or chicken and black beans. Stir and cook for 1 minute until thoroughly heated.
06 - Sprinkle shredded cheddar cheese over the filling and stir until cheese is melted and combined.
07 - Warm tortillas in a dry pan or microwave for 15 seconds until pliable.
08 - Divide the filling equally between the tortillas. Fold in the sides, then roll up tightly to form burritos.
09 - Slice and serve immediately with salsa on the side, if desired.
# Expert Advice:
01 -
- These burritos sneak in serious protein power, which is my secret for skipping the mid-morning slump.
- It’s endlessly adaptable—swap the fillings or spice it up depending on your mood, making it an all-star in my breakfast rotation.
02 -
- Trying to roll a filled burrito with cold tortillas ends in cracks and lost fillings every time—always warm them first.
- Cheese that’s added too early turns rubbery, but adding it at the end makes each bite supple and gooey.
03 -
- Always cook the eggs low and slow—rushing them leaves you with dry curds instead of cloud-like scramble.
- A final sprinkle of cheese on the hot filling right before folding in gives every bite a delicious melted stretch.