High-Protein Breakfast Burritos (Printable)

A filling mix of eggs, turkey, beans, cheese in whole wheat tortillas for a nutritious start.

# What You Need:

→ 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 softened.
02 - Add ground turkey, smoked paprika, cumin, garlic powder, salt, and pepper. Cook while breaking up meat until turkey is no longer pink, approximately 5 minutes.
03 - Stir in black beans and spinach. Cook for 2 minutes until spinach wilts. Transfer mixture to a bowl and set aside.
04 - Whisk eggs in a bowl and season lightly with salt and pepper. Pour into skillet and scramble gently until just set, approximately 2-3 minutes.
05 - Warm tortillas in the microwave or a skillet to make them pliable and easier to roll.
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 - Wrap each burrito in foil or parchment paper, allow to cool, then refrigerate up to 4 days or freeze up to 2 months.
09 - Microwave for 2-3 minutes from refrigerated state or 4-5 minutes from frozen, alternatively toast in a skillet until heated through.

# Expert Advice:

01 -
  • You can make six at once and actually have mornings where you're not standing in front of the fridge in a daze.
  • They freeze beautifully, so you're never more than five minutes away from a hot, protein-packed breakfast.
  • Real talk: they taste better than any drive-through burrito and cost about a third of the price.
02 -
  • The difference between good scrambled eggs and rubbery ones is literally just 30 seconds of patience—remove them from heat when they still look slightly wet and they'll finish cooking on their own.
  • Warming your tortillas isn't optional, it's the difference between a burrito that rolls smoothly and one that tears and leaks filling all over your hands.
  • Don't overstuff thinking you're being generous; the burritos roll better and actually taste better with a balanced amount of each ingredient in every bite.
03 -
  • Dice everything the night before and store it in containers—this cuts actual cooking time to about ten minutes in the morning, which is a game changer if you're not a pre-dawn person.
  • Crimp the ends of the foil when storing them so they stay fresh longer and you can unwrap them one-handed while checking email.
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