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High-Protein Breakfast Burrito

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A delicious high-protein breakfast burrito filled with fluffy eggs, fresh veggies, and lean protein, perfect for busy mornings.

Ingredients

Scale
  • 2 large Eggs
  • 2 large Egg Whites
  • 1 cup Cooked Lean Protein (turkey sausage, chicken, or black beans)
  • 1 cup Bell Peppers (any color)
  • 1/2 cup Onion (yellow or red)
  • 1 cup Spinach (fresh or frozen)
  • 1 teaspoon Ground Cumin
  • Salt and Pepper, to taste
  • 2 large Whole Wheat or Spinach Tortillas
  • 1 cup Shredded Cheese (cheddar, Monterey Jack, etc.)
  • 1/2 cup Fresh Salsa or Hot Sauce
  • 1 medium Avocado (sliced)

Instructions

  1. Cook the Vegetables: Heat a skillet over medium heat and add a little oil. Sauté the onions until they soften, then toss in the bell peppers and spinach. Cook until just tender.
  2. Scramble the Eggs: In a bowl, whisk the eggs and egg whites together. Pour them into the skillet with the sautéed vegetables. Season your mixture with ground cumin, salt, and pepper, cooking until the eggs are set, stirring frequently.
  3. Combine Proteins: Add your choice of cooked lean protein to the egg mixture. Stir well and let everything heat through.
  4. Assemble the Burritos: Lay a tortilla flat. Spoon the egg and protein mixture into the center, topping it generously with shredded cheese and fresh avocado.
  5. Wrap It Up: Fold the sides of the tortilla inward, then roll tightly from the bottom, ensuring you keep all the delicious fillings inside. Place the burrito seam-side down in the skillet.
  6. Toast the Burritos: In the same skillet, toast the burritos seam-side down until golden brown and the cheese has melted, about 2-3 minutes per side.
  7. Serve: Slice each burrito in half and serve with fresh salsa or hot sauce on the side for an added flavor kick.

Notes

Make sure not to overcook the eggs; they should be fluffy and just set for the best texture. You can store leftovers in the refrigerator for up to 3 days. A light spray of oil before toasting can help achieve a crispy shell.

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