Winter mornings often feel a bit slow and chilly. You need something warm to get you moving. These high-protein breakfast burritos are your new morning hero. They make your busy routine feel much lighter.
Imagine waking up and having a hot meal ready. No cooking required during the weekday rush. Just grab, heat, and enjoy. This recipe delivers a satisfying and nutritious start to your day.
Why You’ll Love This Recipe
This recipe is a total game-changer for your healthy reset. It is packed with lean protein to keep you full. You won’t be reaching for snacks before noon. It is also incredibly budget-friendly for families.
Batch cooking these burritos saves you so much time. You spend thirty minutes now to save hours later. It is the perfect meal prep for busy parents. Everyone in the house will love the savory flavor.
Simple Cooking Method
Making these burritos is truly a simple process. You just brown the meat and scramble the eggs. Everything comes together in one large skillet. It is beginner-friendly and very approachable.
Folding the burritos is the only tricky part. Don’t worry if they aren’t perfect. They will still taste amazing and delicious. You can even get the kids involved in rolling.
Ingredients You’ll Need
These burritos use simple items you likely have. Fresh spinach and black beans add great texture.
- 8 large whole wheat flour tortillas
- 8 large eggs
- 2 cups liquid egg whites
- 1 lb lean ground turkey sausage
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup low-fat shredded cheddar cheese
- 1 cup fresh spinach, chopped
- 0.5 cup mild salsa
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Step-by-Step Directions
- In a large skillet, brown the ground turkey sausage. Remove from the pan and set it aside.
- Whisk together whole eggs, egg whites, and spices.
- Scramble the egg mixture in the skillet until set. Keep the eggs moist and tender.
- Fold in the turkey, beans, and spinach. Cook until the spinach is slightly wilted.
- Warm your tortillas in the microwave for 30 seconds. This makes them much easier to roll.
- Distribute the egg and meat mixture among the tortillas.
- Top each with cheese and a spoonful of salsa.
- Fold in the sides and roll them up tightly.
- Wrap individually in parchment and foil for storage.
Best Ways to Enjoy It
Serve these burritos warm with a side of fruit. A fresh cup of coffee pairs perfectly. You can also add extra avocado on top. It makes the meal feel like a treat.
Pack them in your bag for a stress-free office lunch. They are very portable and easy to eat. Set the table and enjoy a calm morning. You deserve a peaceful start to your day.
Storage & Reheating
Store these in the fridge for four days. For longer storage, keep them in the freezer. They stay fresh for up to three months. Label your foil wraps with the date.
To reheat, remove the foil first. Microwave on high for one to two minutes. You can also use a toaster oven. This makes the tortilla nice and crispy again.
Tips for Best Results
- Don’t skip warming the tortillas before rolling.
- Avoid overcooking the eggs so they stay creamy.
- Drain the black beans very well to avoid sogginess.
- Let the filling cool slightly before you roll.
- Add a pinch of red pepper for heat.
- Use a non-stick skillet for the best eggs.
Ways to Switch It Up
- Swap turkey for lean ground chicken or beef.
- Use dairy-free cheese for a vegan-friendly option.
- Add sautéed bell peppers for extra crunch.
- Try corn tortillas for a gluten-free version.
Common Questions
Can I freeze these burritos?
Yes, they freeze beautifully for three months. Just wrap them tightly in foil first. Reheat them directly from the freezer anytime.
Are these good for kids?
Absolutely, kids love the cheesy egg filling. You can leave out the salsa if needed. They are perfect for school mornings.
I hope these burritos bring some calm to your mornings. They are such a lifesaver during a busy winter week. Happy cooking!
— Katie Wood
High-Protein Breakfast Burritos - Prepper Protein
Ingredients
- 8 large whole wheat flour tortillas
- 8 large egg s
- 2 cups liquid egg whites
- 1 lb lean ground turkey sausage
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup low -fat shredded cheddar cheese
- 1 cup fresh spinach, chopped
- 0.5 cup mild salsa
- 1 teaspoon garlic powder
- 0.5 teaspoon sal t
- 0.5 teaspoon black pepper
Instructions
- In a large non-stick skillet over medium-high heat, brown the ground turkey sausage until fully cooked. Remove from pan and set aside.
- In a large bowl, whisk together the whole eggs, liquid egg whites, garlic powder, salt, and pepper.
- In the same skillet over medium heat, add the egg mixture and scramble until just set but still moist.
- Fold in the cooked turkey sausage, black beans, and chopped spinach; cook for an additional 2 minutes until spinach is wilted.
- Warm the tortillas in a microwave for 30 seconds to make them pliable.
- Distribute the egg and meat mixture evenly among the 8 tortillas.
- Top each burrito with 2 tablespoons of shredded cheese and 1 tablespoon of salsa.
- Fold in the sides of each tortilla and roll tightly to form a burrito.
- If prepping for storage, wrap each burrito individually in parchment paper followed by aluminum foil.
