Protein Breakfast Burrito (Printable)

Quick 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 ounces 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, to taste
11 - Black pepper, to taste
12 - 1 tablespoon olive oil
13 - Salsa, for serving (optional)

# How-To Steps:

01 - In a medium mixing bowl, whisk together the eggs, low-fat milk, salt, and black pepper until well combined.
02 - Heat olive oil in a large nonstick skillet over medium heat. Add diced red onion and red bell pepper, and cook for 2 to 3 minutes, stirring frequently, until softened.
03 - Add chopped spinach to the pan and cook for 1 minute until wilted, stirring occasionally.
04 - Reduce heat to low. Pour the egg mixture into the skillet and gently scramble, stirring continuously, until eggs are softly set, about 3 minutes.
05 - Stir in chopped turkey or chicken breast and black beans. Cook for 1 additional minute until heated through.
06 - Sprinkle shredded cheddar cheese over the mixture and stir until fully melted and incorporated.
07 - Warm the whole wheat tortillas in a dry skillet or microwave for 15 seconds to make them pliable.
08 - Divide the prepared filling evenly between the tortillas. Fold in the sides and roll up tightly to seal the burritos.
09 - Serve burritos immediately, with salsa on the side if desired.

# Expert Advice:

01 -
  • This burrito is like a secret stash of energy, keeping you satisfied until lunchtime without a single mid-morning slump.
  • The flavors meld in a way that makes it feel like more than just another weekday breakfast – it's crave-worthy, even on a rushed morning.
02 -
  • If the skillet is too hot, the eggs turn rubbery instead of staying tender – patience pays off.
  • Warming the tortillas is worth the extra moment; cold tortillas almost always tear apart when rolling.
03 -
  • Let the filling cool for a minute before rolling to prevent soggy tortillas.
  • A final toast in a dry skillet adds a satisfying crunch to the outside.

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