Delicious Breakfast Burritos Packed with Protein and Flavor

Enjoy these Breakfast Burritos packed with protein, featuring fluffy eggs, savory turkey, and hearty black beans for a flavorful start to your day.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 burritos

Course: Breakfast

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Burrito Base

4 High-Protein Tortillas 8 to 10 inches, labeled high protein or high fiber
4 Eggs Can swap with extra-firm tofu for a vegan option
2 Egg Whites Lightens the dish while contributing extra protein
1 pound Lean Turkey Sausage or Ground Turkey; crumbled tofu or plant-based sausage makes a great vegetarian swap

For the Filling

1 can (15-ounce) Canned Black Beans Drained
1 cup Diced Bell Pepper Any color will do
1/2 cup Diced Onion Essential for sweetness and flavor
1 cup Chopped Baby Spinach Adds nutrition and flavor

For Creaminess and Flavor

2 tablespoons Plain Nonfat Greek Yogurt Can be replaced with dairy-free yogurt
1 cup Reduced-Fat Shredded Cheddar or Monterey Jack Optional

For Cooking

1 tablespoon Olive or Avocado Oil For cooking
to taste Kosher Salt Key seasoning
to taste Black Pepper Key seasoning
to taste Smoked Paprika Key seasoning
to taste Garlic Powder Key seasoning

Optional Toppings

Salsa For serving
Hot Sauce For serving
Cilantro For garnish
Lime Wedges For serving

Equipment

Skillet
bowl

Method

Step‑by‑Step Instructions

Prep the Ingredients: Whisk together 4 eggs and 2 egg whites, adding kosher salt and black pepper. Set aside alongside tortillas, diced bell peppers, onions, and spinach.
Cook the Turkey and Vegetables: Heat 1 tablespoon of oil over medium heat. Once shimmering, add 1 pound of turkey, ½ cup onion, and ½ cup bell pepper; cook for 5–6 minutes.
Incorporate the Black Beans: Fold in 1 can of black beans and cook for an additional 1–2 minutes, pushing mixture aside for eggs.
Scramble the Eggs: Scramble whisked eggs in skillet until just set, about 2–3 minutes. Fold in 1 cup of spinach and wilt.
Warm the Tortillas: Warm tortillas for about 30 seconds on each side until pliable.
Assemble the Breakfast Burritos: Spread 2 tablespoons of Greek yogurt on each tortilla, add egg mixture, sprinkle cheese if desired.
Fold and Roll the Burritos: Fold sides inwards, rolling from bottom to top to encase filling.
Crisping Up (Optional): Return rolled burritos to skillet seam side down for 1–2 minutes per side to crisp.
Serve and Enjoy: Serve immediately with salsa, hot sauce, or lime wedges.

Nutrition

Serving: 1burritoCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 185mgSodium: 450mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 20IUVitamin C: 60mgCalcium: 8mgIron: 15mg

Notes

Store leftover burritos tightly wrapped in the fridge for up to 4 days or freeze for 2 months. Reheat in microwave or skillet.

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