Protein Breakfast Burrito (Printable)

Protein-packed breakfast burrito with eggs, turkey, beans and cheddar—quick, filling, ready in ~22 minutes.

# What You 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 freshly ground black pepper, to taste
11 - 1 tablespoon olive oil
12 - Salsa, for serving (optional)

# How To Make It:

01 - In a mixing bowl, whisk eggs, low-fat milk, salt, and black pepper until fully blended.
02 - Heat olive oil in a medium skillet over medium heat. Add diced red onion and bell pepper; cook 2 to 3 minutes until softened.
03 - Incorporate chopped spinach and sauté for 1 minute until wilted.
04 - Reduce heat to low. Pour in egg mixture and gently scramble, stirring until eggs are softly set, about 3 minutes.
05 - Fold in the chopped turkey or chicken and black beans. Cook, stirring, for 1 additional minute until heated through.
06 - Sprinkle shredded cheddar cheese over the mixture and stir until melted and fully integrated.
07 - Heat whole wheat tortillas in a dry pan or microwave for about 15 seconds until pliable.
08 - Evenly divide the filling between tortillas. Fold in sides and roll tightly to form burritos.
09 - Serve immediately with salsa if desired.

# Expert Suggestions:

01 -
  • It’s the kind of breakfast that keeps you full all morning without weighing you down.
  • I started making these on busy weekdays because they’re quick, portable, and totally customizable.
02 -
  • Once, I forgot to drain the beans and ended up with a soggy mess—always drain them well first.
  • Warming the tortillas is non-negotiable if you want them to roll without tearing or cracking.
03 -
  • Let the filling cool slightly before rolling so the tortillas hold together better—no more splitting seams.
  • If you reheat in a pan, use a lid to help melt the cheese back to gooey perfection.

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