High-Protein Breakfast Burrito

This high-protein breakfast burrito transforms morning fuel into a delicious portable meal that keeps you satisfied until lunch. The combination of eggs, beans, and optional lean meat creates a protein powerhouse that delivers sustained energy throughout your day.

I started making these burritos during my marathon training days when I needed substantial morning fuel. Now they've become our family's weekend tradition, with everyone choosing their favorite fillings while we catch up over coffee.

Ingredients

• Whole wheat tortillas: Provide fiber and complex carbs choose ones that feel pliable for easier rolling
• Eggs: Deliver complete protein and essential nutrients use pastured eggs for deeper yellow yolks and better nutrition
• Black beans: Add plant protein and fiber rinse well to remove excess sodium
• Shredded cheese: Creates the melty goodness that holds everything together freshly grated melts better than pre packaged
• Bell peppers and onions: Add vegetables to your morning plus natural sweetness and texture
• Lean ground turkey: Optional but excellent for boosting protein content choose 93% lean for best flavor balance
• Greek yogurt for serving: Adds tangy creaminess and extra protein choose full fat for richness or nonfat to reduce calories

Step-by-Step Instructions

Sauté the Vegetables:

Cook diced onions and bell peppers in olive oil over medium heat until they develop a slight caramelization usually takes 3 to 4 minutes. This creates the aromatic base for your burrito and softens the vegetables so they blend perfectly with the eggs.

Brown the Protein:

If using ground turkey chicken or tofu add it to the vegetable mixture breaking it into small crumbles with a wooden spoon. Season with salt pepper and paprika cooking until completely browned and reaching 165°F internal temperature. The small pieces integrate better with the eggs than large chunks.

Prepare the Eggs:

Whisk eggs vigorously until no streaks remain and a uniform yellow color appears. Pour into the pan with vegetables and protein then cook using gentle sweeping motions with a silicone spatula. Pull the edges toward the center allowing uncooked egg to flow to the edges. Stop cooking when eggs are just barely set but still glossy for the perfect texture.

Incorporate Beans:

Gently fold black beans into the egg mixture and warm through about one minute. This brief heating prevents the beans from becoming mushy while ensuring they are properly warmed.

Assemble the Burritos:

Place a generous portion of the egg mixture slightly off center on each warmed tortilla. Sprinkle with cheese then fold the sides toward the center before rolling from the bottom up tightly tucking as you go. The tight roll prevents filling from escaping.

Optional Crisping:

For a textural contrast lightly toast the assembled burrito in a dry skillet for 1 to 2 minutes per side until golden and crisp. This seals the edges and adds a delightful crunch to contrast with the soft filling.

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Make Ahead Tips

These burritos excel as meal prep champions. Make a large batch on Sunday wrap each cooled burrito individually in parchment paper then aluminum foil and freeze. To reheat remove foil microwave for 1 to 2 minutes then finish in a dry skillet for crispness. The parchment prevents sticking while the foil protects against freezer burn.

Simple Swaps

The beauty of breakfast burritos lies in their flexibility. Swap black beans for pinto or refried beans for a different texture. Replace bell peppers with spinach mushrooms or zucchini based on seasonal availability. For dairy free versions use plant based cheese alternatives and coconut yogurt instead of Greek yogurt. The basic formula remains the same while the flavors can change dramatically.

Serving Suggestions

Transform this breakfast into a special weekend brunch by serving alongside fresh fruit a simple green salad and coffee. For a more substantial meal add roasted breakfast potatoes or sweet potato hash on the side. Create a burrito bar where everyone assembles their own with various toppings like avocado slices fresh cilantro diced tomatoes and different hot sauces allowing personalization while maintaining the high protein base.

Frequently Asked Questions

→ Can I make this burrito vegetarian?

Yes! Substitute the meat with extra black beans, tofu, or even diced mushrooms for added texture and flavor.

→ What can I use instead of Greek yogurt?

You can use sour cream, salsa, guacamole, or even a light drizzle of hot sauce for added flavor.

→ How do I store leftover burritos?

Wrap cooked burritos tightly in foil or plastic wrap and refrigerate for up to 3 days. Reheat in a skillet or microwave before serving.

→ Can I freeze these burritos?

Yes, wrap each burrito individually in aluminum foil, place them in a freezer bag, and store for up to 3 months. Reheat in an oven or microwave for a quick meal.

→ What are good side options for this burrito?

Pair your burrito with a fresh fruit salad, mixed greens, or a small portion of roasted potatoes for a complete meal.

→ Can I use a different type of tortilla?

Absolutely! You can use gluten-free, low-carb, or spinach tortillas based on your preferences.