High-Protein Breakfast Burritos (Printable)

Protein-rich burritos combining turkey, eggs, beans, cheese, and veggies wrapped in whole wheat tortillas.

# Components:

→ Protein

01 - 7 oz lean ground turkey
02 - 6 large eggs
03 - 4 oz shredded reduced-fat cheddar cheese
04 - 1 can (14 oz) black beans, drained and rinsed

→ Vegetables & Aromatics

05 - 1 small red bell pepper, diced
06 - 1 small onion, diced
07 - 3.5 oz baby spinach, roughly chopped

→ Tortillas

08 - 6 large whole wheat tortillas (10 inches)

→ Seasonings

09 - 1 teaspoon olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - Salt and pepper to taste

# Directions:

01 - Heat olive oil in a large nonstick skillet over medium heat. Add diced onion and bell pepper, sauté for 2–3 minutes until just softened.
02 - Add ground turkey, smoked paprika, cumin, garlic powder, salt, and pepper. Cook, breaking up meat, until turkey is no longer pink, about 5 minutes.
03 - Stir in black beans and spinach. Cook for 2 more minutes until spinach wilts. Remove mixture to a bowl and set aside.
04 - Wipe out skillet if needed. Whisk eggs in a bowl and season lightly with salt and pepper. Pour into skillet and scramble gently until just set, about 2–3 minutes.
05 - Warm tortillas in the microwave or a pan to make them pliable.
06 - Divide turkey-bean mixture, scrambled eggs, and shredded cheese evenly among the tortillas.
07 - Fold in the sides and roll up each tortilla tightly to form burritos.
08 - For meal prep, wrap each burrito in foil or parchment, let cool, and refrigerate for up to 4 days or freeze for up to 2 months.
09 - Microwave for 2–3 minutes from refrigerator or 4–5 minutes from frozen, or toast in a skillet until heated through.

# Expert Advice:

01 -
  • One burrito keeps you genuinely full for hours, not just pretending until noon hits.
  • You can make six at once and forget about breakfast decisions for the whole week ahead.
  • It tastes indulgent enough to feel like a treat but actually supports the fitness goals you're actually trying to keep.
02 -
  • Warming the tortillas before filling is non-negotiable—I thought I could skip it once and ended up with split tortillas and scattered filling, which taught me that this one small step prevents actual heartbreak later.
  • Don't fully scramble the eggs before putting them in the burrito, because they'll continue cooking slightly as everything sits together and you want them tender, not hard little curds.
03 -
  • The single most important thing I learned is that slightly undercooked eggs in the burrito actually end up perfect after reheating, but slightly overcooked eggs stay overcooked forever.
  • If you're making these for someone else, err toward less cheese the first time because you can always add hot sauce but you can't remove melted cheese.
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