High Protein Breakfast Burritos
There are mornings when you just need something steady and satisfying. High Protein Breakfast Burritos fit that bill without fuss. They’re hearty but not heavy, simple to prep, and built to keep you going until lunch. Think soft tortillas wrapped around fluffy eggs, lean turkey, beans, and a little cheese. Nothing fancy. Just reliable, warm, and easy to eat with one hand while you sip coffee with the other.
Ingredients
- 4 large high-protein tortillas (8 to 10 inches)
- 6 large eggs
- 6 egg whites
- 6 oz lean turkey sausage or 93% lean ground turkey (see vegetarian note below)
- 1 cup canned black beans, rinsed and drained
- 1 cup diced bell pepper (any color)
- 1/2 cup diced onion
- 1 cup chopped baby spinach
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup reduced-fat shredded cheddar or Monterey Jack
- 2 teaspoons olive or avocado oil
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Optional: salsa, hot sauce, chopped cilantro, lime wedges
Instructions
- Prep your station. Crack the eggs and egg whites into a bowl, whisk with 1/4 teaspoon salt and the black pepper until smooth. Set the tortillas nearby, cheese and yogurt ready to go. Little things like that make assembly calm instead of chaotic.
- Cook the turkey and veggies. Heat a large nonstick skillet over medium. Add 1 teaspoon oil. Brown the turkey with the onion and bell pepper, breaking the meat into small crumbles. Season with 1/2 teaspoon salt, smoked paprika, and garlic powder. Cook until the turkey is no longer pink and the peppers soften, about 5 to 6 minutes.
- Stir in the beans. Fold in the black beans and cook 1 to 2 minutes, just to warm through. Scoot this mixture to one side of the skillet.
- Scramble the eggs. Add the remaining 1 teaspoon oil to the empty side of the skillet. Pour in the eggs. Let them sit a few seconds, then gently pull from the edges toward the center until soft curds form. When they’re just set and still glossy, fold in the chopped spinach to wilt. Turn off the heat. You should have a cozy mix of eggs and greens next to your turkey-bean filling, ready for burrito life.
- Warm the tortillas. Briefly heat each tortilla in a dry skillet or directly over a low gas flame for a few seconds per side. Warm tortillas are more flexible and less likely to tear. A small step that matters.
- Assemble. Spread a spoonful of Greek yogurt down the center of each tortilla. Add a scoop of egg and spinach, then a scoop of turkey-bean mixture. Sprinkle with cheese. Don’t overfill. About 1 1/4 cups total filling per tortilla is plenty.
- Fold and roll. Fold the sides in, pull the bottom up and over the filling, then roll snugly to seal. Place seam side down.
- Optional crisp. If you like a lightly toasted exterior, return the burritos to the skillet, seam side down, for 1 to 2 minutes per side until the tortilla is spotty and crisp. It helps seal and tastes great.
- Serve. Add salsa, hot sauce, a squeeze of lime, cilantro. Or wrap in foil and take it to go. Coffee in one hand, burrito in the other… you’ve got breakfast handled.