High-Protein Breakfast Burrito

This High-Protein Breakfast Burrito is the ultimate power-packed way to start your day! Loaded with fluffy scrambled eggs, lean meat, melty cheese, and veggies, it’s delicious, satisfying, and easy to customize. Whether you’re hitting the gym or tackling a busy workday, this burrito gives you the energy you need—wrapped up in one warm, flavorful package.

🛒 Ingredients

2 large eggs
¼ cup egg whites (optional for extra protein)
½ cup cooked lean ground turkey, chicken sausage, or tofu crumbles
¼ cup black beans (rinsed and drained)
¼ cup shredded cheddar or mozzarella
¼ cup diced bell peppers
2 tablespoons chopped spinach or kale
1 whole wheat or high-protein tortilla (8–10 inches)
Salt and pepper to taste
Olive oil or cooking spray for sautéing

Optional toppings: avocado slices, salsa, Greek yogurt, hot sauce, jalapeños

🔄 Substitutions

Protein: Swap turkey for lean Ground Beef, tofu, tempeh, or eggs only
Cheese: Use dairy-free or reduced-fat cheese
Tortilla: Use a low-carb, spinach, or gluten-free wrap
Beans: Replace with lentils or skip if reducing carbs
Eggs: Use all egg whites or a vegan egg substitute

👨‍🍳 How to Make

Heat a skillet over medium heat and lightly spray with oil
Sauté bell peppers and spinach until slightly softened, about 2–3 minutes
Add cooked meat or tofu and warm through
In a bowl, whisk eggs and egg whites, season with salt and pepper
Pour eggs into the pan and scramble until just set
Warm tortilla slightly in the microwave or skillet to make it pliable
Layer scrambled egg mixture, beans, and cheese in the center of the tortilla
Add any extra toppings, then fold in sides and roll tightly into a burrito
Serve immediately or wrap in foil for on-the-go

🧀 Mix-ins & Add-ons

Diced tomatoes or onions
Cooked quinoa or brown rice
Crumbled feta or cotija cheese
Sautéed mushrooms
Roasted sweet potato cubes
Fresh herbs like cilantro or chives

✅ Recipe Tips

Lightly warm the tortilla so it rolls without cracking
Scramble eggs low and slow for fluffier texture
Drain excess liquid from veggies to avoid a soggy burrito
For meal prep, wrap burritos in foil and refrigerate or freeze

📦 Storage

Refrigerator: Store wrapped burritos for up to 3 days
Freezer: Freeze tightly wrapped in foil or parchment for up to 2 months
Reheat: Microwave for 1–2 minutes or bake at 350°F (175°C) for 15–20 minutes

🌀 Recipe Variations

Southwest Style: Add corn, jalapeños, pepper jack cheese, and chipotle sauce
Breakfast Taco Style: Use small tortillas and serve open-faced
Vegan Version: Use tofu scramble, vegan sausage, dairy-free cheese, and avocado
Low-Carb: Skip the tortilla and make a breakfast burrito bowl with the same ingredients

❓ FAQs

How much protein is in this breakfast burrito?
Depending on ingredients, it can have 25–35g of protein per serving

Can I make it the night before?
Yes! Just wrap and store in the fridge or freezer, then reheat before eating

What’s the best way to keep it from getting soggy?
Drain veggies, avoid overfilling, and wrap tightly in foil to keep everything in place

Can I double the recipe for meal prep?
Absolutely! Make a batch of 4–6 burritos, freeze, and grab throughout the week

This High-Protein Breakfast Burrito is fast, filling, and full of flavor—perfect for busy mornings or post-workout fuel. One bite and it’ll be your go-to breakfast hero! 🌯💪