Protein Breakfast Burrito (Printer-friendly)
High-protein morning wrap with eggs, turkey, black beans, spinach and cheddar—ready in about 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 oz cooked turkey breast 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 Guide:
01 - In a mixing bowl, whisk together eggs, low-fat milk, salt, and black pepper until fully blended.
02 - Heat olive oil in a medium skillet over medium heat. Add diced red onion and bell pepper; sauté for 2 to 3 minutes until vegetables are tender.
03 - Incorporate chopped spinach into the skillet and cook for 1 minute until wilted.
04 - Reduce heat to low and pour in the egg mixture. Gently scramble, stirring consistently, until eggs are softly set, approximately 3 minutes.
05 - Stir in chopped turkey breast or chicken breast and black beans. Cook for 1 additional minute to thoroughly heat proteins.
06 - Add shredded cheddar cheese and stir gently until fully melted into the filling.
07 - Heat tortillas briefly in a dry pan or microwave for 15 seconds until pliable.
08 - Evenly divide the filling between the tortillas. Fold in the sides, then roll tightly to enclose the filling.
09 - Slice and serve immediately with salsa, as desired.
# Expert Advice:
01 -
- This burrito sneaks in protein and veggies without feeling like "health food" at all.
- The recipe is endlessly customizable—leftover chicken, a splash of hot sauce, or a vegetarian twist always find a spot.
02 -
- Too much heat makes scrambled eggs rubbery—medium or low is your friend here.
- Dusting cheese on top at the absolute last moment is what keeps it gooey instead of stringy.
03 -
- Chop all your veggies before starting—once the eggs go in, everything moves quickly.
- A bit of olive oil on your hands helps seal the burrito edges for a neater roll.