High-Protein Breakfast Burrito

Why You’ll Love This Recipe

This high-protein breakfast burrito is the perfect way to start your day with energy and nutrition. Packed with eggs, lean protein, and fiber-rich ingredients, this burrito is both delicious and satisfying. It’s quick to make, meal-prep friendly, and customizable to your taste preferences.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole wheat or high-protein tortilla
• Eggs
• Egg whites
• Cooked chicken, turkey, or tofu
• Black beans
• Shredded cheese (cheddar, mozzarella, or feta)
• Spinach or kale
• Bell peppers (diced)
• Red onion (chopped)
• Avocado (sliced)
• Salsa or hot sauce
• Greek yogurt (optional for topping)
• Olive oil or cooking spray
• Salt and black pepper
• Garlic powder

Directions

1. Heat a pan over medium heat and add olive oil or cooking spray.
2. Sauté diced bell peppers and red onion until softened.
3. In a bowl, whisk together eggs and egg whites, then pour into the pan.
4. Stir gently, cooking until eggs are fully scrambled.
5. Add cooked chicken, turkey, or tofu to the pan and season with salt, black pepper, and garlic powder.
6. Stir in black beans and spinach until warmed through.
7. Place the mixture onto a whole wheat tortilla and top with shredded cheese, avocado slices, and salsa.
8. Fold in the sides, then roll the burrito tightly.
9. Lightly toast the burrito in the pan for 1-2 minutes per side, if desired.
10. Serve warm with Greek yogurt or extra salsa on the side.

Servings and Timing

• Servings: 2 burritos
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Vegetarian: Swap the meat for extra beans or scrambled tofu.
• Low-Carb: Use a low-carb tortilla or wrap in lettuce.
• Spicy Version: Add jalapeños or use a spicy salsa.
• Extra Protein: Include cooked quinoa or extra egg whites.
• Dairy-Free: Use dairy-free cheese or omit cheese entirely.

Storage/Reheating

• Storage: Wrap burritos in foil or an airtight container and refrigerate for up to 3 days.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months.
• Reheating: Microwave for 1-2 minutes or warm in a pan for a crispy texture.

FAQs

Can I meal prep these burritos?

Yes! Store them in the fridge or freezer and reheat as needed.

What’s the best tortilla for a high-protein burrito?

Whole wheat, spinach, or high-protein tortillas are great choices.

Can I add more veggies?

Absolutely! Mushrooms, zucchini, and tomatoes are great additions.

How can I keep my burrito from getting soggy?

Let the filling cool slightly before wrapping, and avoid overloading with wet ingredients.

Can I eat this burrito cold?

Yes, but it tastes best warm with melted cheese and soft eggs.

What’s the best cheese for this recipe?

Cheddar, feta, or pepper jack add great flavor.

Can I use egg substitutes?

Yes, liquid egg substitutes or tofu scramble work well.

Is this burrito gluten-free?

Use a gluten-free tortilla or wrap the filling in lettuce.

Can I add nuts or seeds for extra protein?

Yes, hemp seeds or chopped almonds add a nice boost of protein and crunch.

How do I make this burrito creamier?

Add a dollop of Greek yogurt or mashed avocado to the filling.

Conclusion

This high-protein breakfast burrito is an easy, delicious, and nutritious way to fuel your morning. Whether you customize it with your favorite ingredients or prepare it in advance for a grab-and-go meal, this burrito is a satisfying option for busy mornings. Enjoy it fresh or freeze it for later!

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