Protein-Packed Breakfast Burrito (Print Version)
A filling breakfast burrito loaded with eggs, lean protein, beans and cheese wrapped in a whole wheat tortilla. Perfect for busy mornings or meal prep.
# Ingredients:
Main Ingredients
01 -
4 large whole wheat or low-carb tortillas
02 -
6 large eggs (or 1½ cups egg whites for lower fat)
03 -
½ cup cooked black beans, drained and rinsed
04 -
½ cup shredded cheese (cheddar, mozzarella, or pepper jack)
05 -
½ pound lean ground turkey, chicken, or tofu (optional for extra protein)
Vegetables & Seasonings
06 -
¼ cup diced bell peppers
07 -
¼ cup diced onions
08 -
½ teaspoon salt
09 -
½ teaspoon black pepper
10 -
½ teaspoon paprika (optional)
11 -
1 tablespoon olive oil or avocado oil
For Serving
12 -
¼ cup Greek yogurt or salsa
# Instructions:
01 -
Heat olive oil in a pan over medium heat. Add diced onions and bell peppers, cooking until soft (3-4 minutes)
02 -
If using turkey or tofu, add to the pan with vegetables. Season with salt, pepper, and paprika. Cook until browned (5-6 minutes)
03 -
Whisk eggs in a separate bowl. Pour into the pan and cook gently, stirring frequently until just set
04 -
Stir black beans into the mixture and cook for another minute until heated through
05 -
Lightly heat tortillas in a dry skillet or microwave for a few seconds to make them pliable
06 -
Place portion of egg mixture in center of each tortilla. Sprinkle with cheese. Fold sides in, then roll up tightly from bottom
07 -
For crispy texture, lightly toast wrapped burrito in a skillet for 1-2 minutes per side
08 -
Serve with Greek yogurt or salsa on the side
# Notes:
01 -
Can be prepared ahead and frozen for quick breakfasts
02 -
Customize with your favorite protein source
03 -
For meal prep, wrap in foil and refrigerate up to 3 days