Protein Breakfast Burrito (Print Version)
High-protein breakfast burrito with eggs, turkey, black beans, spinach and cheddar — ready in 22 minutes.
# What You'll Need:
→ Eggs & Dairy
01 - 4 large eggs
02 - 1/4 cup low-fat milk
03 - 1/2 cup shredded cheddar cheese
→ Meats & Protein
04 - 3.5 ounces cooked turkey or chicken breast, chopped
05 - 1/4 cup black beans, rinsed and drained
→ Vegetables
06 - 1 small red bell pepper, diced
07 - 1/2 small red onion, diced
08 - 1 cup fresh spinach, chopped
→ Wrap & Additions
09 - 2 large whole wheat tortillas
10 - Salt and pepper, to taste
11 - 1 tablespoon olive oil
12 - Salsa, for serving (optional)
# How to Make It:
01 - In a medium mixing bowl, whisk together eggs, low-fat milk, salt, and pepper until combined.
02 - Heat olive oil in a medium skillet over medium heat. Add diced red onion and red bell pepper; sauté for 2 to 3 minutes until softened.
03 - Add chopped spinach to the skillet and cook for about 1 minute until just wilted.
04 - Reduce heat to low. Pour the egg mixture into the skillet with the vegetables and gently scramble, stirring regularly, until eggs are softly set, about 3 minutes.
05 - Stir in the chopped turkey or chicken and black beans. Cook for 1 additional minute until heated through.
06 - Sprinkle in the shredded cheddar cheese and stir until melted and distributed throughout the filling.
07 - Heat the tortillas in a dry pan or microwave for approximately 15 seconds until warm and pliable.
08 - Divide the prepared filling evenly between the tortillas. Fold in the sides and roll tightly to enclose the filling.
09 - Serve immediately with salsa on the side, if desired.
# Expert Advice:
01 -
- It's the kind of breakfast you secretly hope yields leftovers for lunch.
- The spicy aroma and melty cheese will leave people wandering into your kitchen just to ask what's cooking.
02 -
- Once I let the eggs overcook, and my burrito turned out dry and crumbly--keep things on low heat.
- Warming the tortillas is worth an extra minute, or else they’ll crack and spill all your filling.
03 -
- If you crave that golden diner-style crust, toast the finished burrito in a dry skillet for 30 seconds per side.
- Let the filling cool for a minute before rolling--it helps prevent the tortillas from getting soggy.