Easy High Protein Breakfast Burrito for Busy Mornings

Mornings can be a whirlwind when you are busy. You need a meal that keeps you going. This high protein breakfast burrito is your new secret weapon.

It is perfect for a winter healthy reset. These burritos are warm, filling, and so satisfying. You can prepare them ahead of time easily. Your family will love this savory start.

Why This Recipe Is a Winner

This recipe is a total game-changer for your routine. It delivers a massive amount of protein per serving. This helps you stay full longer throughout the day. It is budget-friendly and uses simple ingredients.

You will love how well these store. They are ideal for a busy weeknight prep session. Just grab, heat, and go in the morning. It makes healthy eating feel completely doable.

Simple Cooking Method

Making these burritos is incredibly simple and stress-free. You just brown the meat and scramble eggs. Even a beginner cook can master this quickly. It takes just 35 minutes total. You will feel like a pro.

Ingredients You’ll Need

These ingredients are mostly pantry staples and fresh basics.

• 8 large egg whites
• 4 large whole eggs
• 1 lb lean ground turkey
• 1 cup canned black beans, rinsed and drained
• 1/2 cup low-fat shredded cheddar cheese
• 4 large high-fiber flour tortillas
• 1/2 cup salsa verde
• 1 medium bell pepper, diced
• 1/2 medium red onion, diced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Step-by-Step Directions

1. In a large non-stick skillet over medium-high heat, cook the ground turkey until browned and cooked through, breaking it into small crumbles.
2. Add the diced bell pepper and red onion to the skillet; sauté for 4-5 minutes until vegetables are tender.
3. In a medium bowl, whisk together the egg whites and whole eggs until combined.
4. Reduce heat to medium-low and pour the egg mixture into the skillet with the turkey and vegetables.
5. Stir in the cumin, chili powder, salt, and black pepper.
6. Scramble the eggs gently until fully set but still moist; stir in the black beans to warm through.
7. Warm the tortillas slightly in a dry pan or microwave to increase pliability.
8. Divide the filling evenly among the four tortillas, placing it in the center.
9. Top each portion with 2 tablespoons of shredded cheese and 2 tablespoons of salsa verde.
10. Fold in the ends of each tortilla and roll tightly to seal the burrito.

Best Ways to Enjoy It

Serve these warm with a fresh fruit bowl. They are perfect for a busy morning commute. You can even add a side of Greek yogurt. Pair it with your favorite morning coffee. It is a complete breakfast in one wrap.

Keep It Fresh

Store these in the fridge for four days. You can also freeze them individually for later. Wrap them tightly in plastic wrap or foil. Reheat in the microwave for two minutes. They stay tender and delicious every time.

Tips for Best Results

• Don’t overcook the eggs to keep them moist.
• Use room temperature tortillas for easier rolling.
• Squeeze out excess liquid from the salsa verde.
• Wrap in foil for a true grab-and-go experience.
• Add a squeeze of lime for extra brightness.
• Let the filling cool slightly before rolling.
• Use a heavy skillet for even turkey browning.

Ways to Switch It Up

• Swap turkey for lean chicken sausage.
• Add fresh spinach for extra garden-fresh greens.
• Use whole wheat tortillas for more fiber.

Common Questions

Can I freeze these burritos?

Yes, they freeze beautifully for up to one month. Wrap them in foil and store in a bag. Thaw overnight or microwave from frozen.

How do I prevent soggy tortillas?

Let the egg mixture cool before you roll them. This prevents steam from softening the tortilla too much. You can also toast the outside.

I hope this high protein breakfast burrito makes your winter mornings much brighter. It is a simple way to nourish yourself and your family. Enjoy every bite of your healthy start!

— Katie Wood

Print Recipe

High Protein Breakfast Burrito - Prepper Protein

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Calories: 550kcal

Ingredients

• 8 large egg whites
• 4 large whole eggs
• 1 lb lean ground turkey
• 1 cup canned black beans, rinsed and drained
• 1/2 cup low -fat shredded cheddar cheese
• 4 large high -fiber flour tortillas
• 1/2 cup salsa verde
• 1 medium bell pepper, diced
• 1/2 medium red onion, diced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

• In a large non-stick skillet over medium-high heat, cook the ground turkey until browned and cooked through, breaking it into small crumbles.
• Add the diced bell pepper and red onion to the skillet; sauté for 4-5 minutes until vegetables are tender.
• In a medium bowl, whisk together the egg whites and whole eggs until combined.
• Reduce heat to medium-low and pour the egg mixture into the skillet with the turkey and vegetables.
• Stir in the cumin, chili powder, salt, and black pepper.
• Scramble the eggs gently until fully set but still moist; stir in the black beans to warm through.
• Warm the tortillas slightly in a dry pan or microwave to increase pliability.
• Divide the filling evenly among the four tortillas, placing it in the center.
• Top each portion with 2 tablespoons of shredded cheese and 2 tablespoons of salsa verde.
• Fold in the ends of each tortilla and roll tightly to seal the burrito.