Protein Breakfast Burrito (Printable Version)
Protein-packed breakfast burrito with eggs, turkey or chicken, black beans, spinach and cheddar—ready in 22 minutes.
# What You 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 ounces cooked turkey breast 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 Make:
01 - In a mixing bowl, whisk together the eggs, low-fat milk, salt, and pepper until well combined.
02 - Heat olive oil in a medium skillet over medium heat. Add diced red onion and red bell pepper; sauté for 2 to 3 minutes until vegetables are softened.
03 - Add the chopped spinach to the skillet and cook for 1 minute until just wilted.
04 - Reduce heat to low. Pour the egg mixture into the skillet and gently scramble until eggs are softly set, about 3 minutes.
05 - Stir in the chopped turkey or chicken and black beans. Cook for 1 additional minute to heat through.
06 - Sprinkle shredded cheddar cheese over the egg mixture and stir until cheese is melted.
07 - Warm the whole wheat tortillas in a dry pan or microwave for about 15 seconds until pliable.
08 - Divide the prepared filling evenly between the tortillas. Fold in the sides and roll tightly to form burritos.
09 - Serve immediately with salsa on the side, if desired.
# Expert Advice:
01 -
- If you need a filling breakfast that doesn’t taste like typical meal-prep, this is it—your secret ace before a long day.
- It’s become a favorite because you can tweak the filling without losing that comforting, cheesy foundation.
02 -
- Once, I tried to rush the eggs on high heat—they turned rubbery and overcooked in a blink, so be patient and use low heat.
- Warming the tortillas makes wrapping easier and prevents tears—skip this and you’ll wrestle fillings onto your plate instead!
03 -
- Let the eggs stay just a bit loose—they finish setting from the residual heat inside the burrito.
- A swift toast of the rolled burrito in the pan creates a crispy edge and seals all the flavors in place.