Protein Breakfast Burrito (Print Version)
Hearty turkey and egg burrito with black beans, spinach and cheddar — a protein-rich start to the day.
# What You 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 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 and black pepper, to taste
11 - 1 tablespoon olive oil
12 - Salsa, for serving (optional)
# How To Make:
01 - Whisk together eggs, low-fat milk, salt, and black pepper in a medium mixing bowl until fully blended.
02 - Heat olive oil in a medium nonstick skillet over medium heat. Add red onion and bell pepper; sauté for 2 to 3 minutes until vegetables are softened.
03 - Add chopped spinach to the pan and cook for 1 minute until leaves are wilted.
04 - Lower heat to a gentle setting. Pour in the egg mixture and softly scramble, stirring, until eggs are just set, about 3 minutes.
05 - Gently fold in chopped turkey or chicken and black beans. Cook for 1 additional minute to warm through.
06 - Sprinkle shredded cheddar cheese over the mixture and stir until cheese is fully melted and combined.
07 - Individually warm whole wheat tortillas in a dry skillet or microwave for approximately 15 seconds to enhance pliability.
08 - Divide the filling evenly between the tortillas. Fold in the sides and roll up tightly to create burritos.
09 - Plate immediately and serve with salsa if desired.
# Expert Tips:
01 -
- If you're ever short on time but crave a real breakfast, this comes together surprisingly fast.
- The filling is so versatile that you can switch up the protein or toss in whatever veggies you need to use up.
02 -
- If you rush the eggs on high heat, they'll turn rubbery instead of soft and creamy—patience pays off here.
- Warming the tortillas first always prevents those annoying splits and leaking seams later.
03 -
- Always taste the skillet filling before rolling—seasoning can fade in the wrap.
- For perfectly sealed burritos, lay the seam side down as they rest so they don't unroll.