Mornings can feel like a race against the clock. You need a meal that keeps you full until lunch. This high-protein breakfast burrito is the perfect solution for your busy schedule.
Whether you are starting a healthy reset or just need fuel, this works. It is warm, filling, and incredibly easy to assemble. You will love how simple it is to stay on track.
Why This Recipe Is a Winner
This recipe is a total game-changer for your morning routine. It packs a massive 35 grams of protein into one wrap. This helps you stay satisfied and focused all morning long.
It is also a budget-friendly way to eat well. You likely have most of the ingredients in your pantry right now. It is much cheaper than buying a breakfast sandwich at a cafe.
Simple Method
Making this burrito is very straightforward and stress-free. You only need one main skillet for the filling. This means minimal cleanup for you later. Even if you are a beginner, you can master this roll easily.
Simple Ingredients
These ingredients are fresh, simple, and easy to find at any grocery store.
- 1 large egg
- 100g liquid egg whites
- 60g lean ground turkey sausage
- 1 large high-protein flour tortilla
- 15g shredded low-fat cheddar cheese
- 30g canned black beans, rinsed and drained
- 15g plain non-fat Greek yogurt
- 5g fresh cilantro, chopped
- 2g olive oil
- 1g salt
- 1g black pepper
Step-by-Step
- Heat olive oil in a non-stick skillet over medium heat.
- Add ground turkey sausage and cook until browned and fully cooked (165°F).
- Whisk the whole egg, egg whites, salt, and pepper in a bowl.
- Reduce heat to medium-low and pour eggs over the sausage.
- Fold eggs gently until soft curds form and they are just set.
- Stir in black beans and cheese until the cheese melts.
- Warm the tortilla in a dry pan for 20 seconds per side.
- Spread Greek yogurt across the center of the warm tortilla.
- Add the egg mixture, top with cilantro, and roll tightly.
Best Ways to Enjoy It
Serve your burrito warm with a side of fresh salsa. A few slices of creamy avocado add great healthy fats. You can even enjoy it with a handful of fresh berries.
For a meal prep win, wrap these in foil for later. They are easy to grab as you head out the door. Set the table and enjoy a stress-free morning meal.
Keep It Fresh
You can store these burritos in the fridge for four days. Wrap them tightly in parchment paper or foil first. This keeps the tortilla tender and prevents drying out.
To reheat, use a microwave for about 90 seconds. You can also use a toaster oven for a crispy finish. These are very freezer-friendly for up to one month.
Tips for Best Results
- Warm the tortilla first so it does not crack while rolling.
- Use a non-stick skillet to keep the eggs light and fluffy.
- Do not overcook the eggs; they should stay soft and creamy.
- Rinse your black beans well to remove extra sodium.
- Substitute Greek yogurt for sour cream to save on calories.
- Add a splash of hot sauce for a spicy morning kick.
- Make a batch on Sunday for an easy meal prep week.
Ways to Switch It Up
- Add sautéed bell peppers for extra crunch and vitamins.
- Swap turkey sausage for soy crumbles for a vegetarian option.
- Use a gluten-free wrap if you have dietary restrictions.
- Add fresh spinach to the eggs for a garden-fresh boost.
Common Questions
Can I freeze these burritos?
Yes, they freeze beautifully! Wrap each one individually in foil and store in a freezer bag. Thaw in the fridge overnight for the best texture.
What makes this high protein?
The combination of egg whites, turkey, and the high-protein tortilla is key. Using Greek yogurt instead of sour cream also adds a protein boost.
I hope this high-protein breakfast burrito makes your busy mornings much easier. It is so satisfying to start the day with a meal that truly fuels you. You are going to love how simple and tasty this is!
— Katie Wood
Ingredients
- 1 large eg g
- 100 g liquid egg whites
- 60 g lean ground turkey sausage
- 1 large high -protein flour tortilla
- 15 g shredded low-fat cheddar cheese
- 30 g canned black beans, rinsed and drained
- 15 g plain non-fat Greek yogurt
- 5 g fresh cilantro, chopped
- 2 g olive oil
- 1 g sal t
- 1 g black pepper
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Add ground turkey sausage to the skillet and cook until browned and internal temperature reaches 165°F (74°C), approximately 5-7 minutes.
- In a separate bowl, whisk together the whole egg, liquid egg whites, salt, and black pepper.
- Reduce skillet heat to medium-low and pour the egg mixture over the cooked sausage.
- Gently fold the egg mixture using a spatula until soft curds form and eggs are just set, approximately 3-4 minutes.
- Fold in the black beans and shredded cheddar cheese, allowing the cheese to melt for 30 seconds.
- Warm the high-protein tortilla in a separate dry pan over low heat for 20 seconds per side until pliable.
- Spread the Greek yogurt across the center of the warmed tortilla.
- Place the egg and sausage mixture onto the tortilla, garnish with fresh cilantro, and roll tightly into a burrito shape.
