Name: High-Protein Breakfast Burrito
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 large eggs; 4 egg whites (optional); 1/2 lb lean ground turkey or chicken sausage; 1/2 cup black beans or pinto beans, rinsed and drained; 1/2 cup bell peppers, diced; 1/4 cup onion, diced; 1 cup spinach or kale, chopped; 1/2 cup shredded cheddar or Monterey Jack cheese; 1/4 cup salsa or hot sauce (optional); 4 whole wheat or high-protein tortillas; 1 tbsp olive oil or cooking spray; Salt and pepper to taste

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When I need a satisfying, energy-boosting meal to start the day, this High-Protein Breakfast Burrito is my go-to. Packed with protein from eggs, lean meat, beans, and cheese, it keeps me full for hours and fuels me through even the busiest mornings. Wrapped in a warm tortilla and loaded with flavor, it’s easy to make ahead and just as easy to devour.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly flexible, fast to assemble, and perfect for meal prep. It gives me that hearty, satisfying feeling without weighing me down. Whether I eat it fresh or freeze it for later, it’s one of those breakfasts that feels like a treat but is packed with nutrition. I also love how customizable it is — I can add more veggies, skip the meat, or spice it up depending on the day. High-Protein Breakfast Burrito

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large eggs
Egg whites (optional for more protein, less fat)
Lean ground turkey or chicken sausage
Black beans or pinto beans, rinsed and drained
Bell peppers, diced
Onion, diced
Spinach or kale, chopped
Shredded cheddar or Monterey Jack cheese
Salsa or hot sauce
Whole wheat or high-protein tortillas
Olive oil or cooking spray
Salt and pepper

Directions

Cook the meat:
I heat a bit of oil in a skillet over medium heat and cook the ground turkey or chicken sausage until browned and fully cooked. I season with salt and pepper and set it aside.
Sauté the veggies:
In the same pan, I sauté onions and bell peppers until softened, then stir in spinach or kale and cook until wilted. I remove from heat and set aside.
Scramble the eggs:
I whisk eggs (and egg whites, if using) with salt and pepper and pour them into a non-stick skillet. I cook gently, stirring often, until just set.
Assemble the burritos:
I lay out the tortillas and layer each with eggs, cooked meat, sautéed veggies, beans, and shredded cheese. I drizzle with salsa or hot sauce if I want a little kick.
Wrap and cook:
I fold in the sides of each tortilla, then roll them up tightly. I sear them seam-side down in a hot skillet for 1–2 minutes on each side until golden and crisp, or I wrap them in foil for grab-and-go convenience.

Servings and timing

This recipe makes 4 burritos and takes about 30 minutes from start to finish.

Variations

Sometimes I add avocado slices or Greek yogurt for extra creaminess. I’ve swapped out the meat for tofu scramble or tempeh for a vegetarian version. For spice lovers, a sprinkle of jalapeños or chipotle powder in the eggs adds a smoky kick.

Storage/Reheating

I wrap the burritos individually in foil or plastic wrap and store them in the fridge for up to 4 days, or freeze for up to 2 months. To reheat, I microwave from the fridge for 1–2 minutes or from frozen for 3–4 minutes (flipping halfway), or warm them in a skillet for a crispier finish. High-Protein Breakfast Burrito

FAQs

Can I make this vegetarian?

Yes — I use beans, sautéed veggies, and scrambled eggs or tofu. The protein content stays high with the right mix of ingredients.

How do I prevent a soggy burrito?

I let the fillings cool slightly before wrapping, and avoid overly wet ingredients like watery salsa or overcooked veggies.

What’s the best tortilla to use?

I go for whole wheat or high-protein wraps to keep the nutrition up. Low-carb or gluten-free tortillas work too.

Can I bake these instead of pan-searing?

Yes — I wrap them in foil and bake at 375°F (190°C) for about 10–12 minutes to warm through and melt the cheese.

How much protein is in one burrito?

Depending on the exact ingredients, each burrito typically has 25–35 grams of protein — enough to keep me full for hours.

Conclusion

This High-Protein Breakfast Burrito is everything I want in a morning meal: flavorful, filling, and fast. Whether I make one fresh or grab one from the freezer, it gives me a solid, satisfying start to my day. With endless options to customize, it’s a breakfast I never get bored of — and always feel good about eating.