High-Protein Breakfast Burrito: Your Ultimate Morning Fuel
Key Ingredients for High-Protein Breakfast Burrito
- 8 large whole wheat tortillas (8-inch)
- 1 pound lean ground turkey or chicken breast, 93% lean or higher
- 1 cup scrambled eggs (approximately 4 large eggs)
- 1 cup shredded low-fat cheddar or Monterey Jack cheese
- 1 cup black beans, rinsed and drained
- 1/2 cup finely diced red onion
- 1/2 cup finely diced bell pepper (any color)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Optional toppings: salsa, avocado slices, plain Greek yogurt or sour cream, hot sauce
How to Make High-Protein Breakfast Burrito
This High-Protein Breakfast Burrito recipe is designed for maximum flavor and convenience, making it incredibly easy to prepare. In under 30 minutes, you’ll have a hearty, satisfying breakfast that keeps you full and energized. The combination of lean protein, fiber-rich beans, and fresh vegetables creates a delightful texture and taste experience, perfect for busy mornings or a quick weekend treat. With its customizable nature, it’s a versatile option for everyone.
Step-by-Step Instructions
Begin by preparing your fillings. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey or chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess fat.
To the same skillet, add the diced red onion and bell pepper. Cook for 5-7 minutes, or until softened, stirring occasionally.
Stir in the chili powder, cumin, and garlic powder. Cook for another minute until fragrant. Season with salt and black pepper to your liking.
In a separate bowl, whisk together the scrambled eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the turkey and vegetable mixture. Cook, stirring gently, until the eggs are set but still slightly moist.
Warm the black beans slightly in a small saucepan or in the microwave.
To assemble the burritos, lay out one tortilla. Spoon a generous portion of the turkey and egg mixture onto the center of the tortilla. Top with black beans, shredded cheese, and chopped cilantro.
Fold in the sides of the tortilla, then tightly roll up from the bottom to create a burrito. Repeat with the remaining tortillas and filling.
For an optional crispy finish, you can lightly grill or toast each burrito in a dry skillet over medium heat for a few minutes per side until golden brown and the cheese is melted and gooey.
Why You’ll Love This High-Protein Breakfast Burrito
You’ll adore this High-Protein Breakfast Burrito because it’s a powerhouse of flavor and nutrients, making it a far superior choice to your average sugary cereal or pastry. The generous filling of lean protein, fiber-rich beans, and fresh vegetables ensures you stay satisfied for hours, banishing those mid-morning cravings. Plus, the ability to customize with your favorite toppings like zesty salsa or creamy avocado makes each bite an exciting adventure, a true delight compared to a plain, uninspired meal.
Making this delightful burrito at home also offers a significant cost-saving advantage, proving that wholesome eating doesn’t have to break the bank. Imagine enjoying restaurant-quality breakfasts for a fraction of the price, every single day! This recipe is your ticket to delicious, budget-friendly mornings, so why not give this ultimate breakfast solution a try today?
Storing and Reheating Tips
Leftover High-Protein Breakfast Burritos can be stored in the refrigerator for up to 3 days. Ensure they are completely cooled before wrapping them individually in plastic wrap or aluminum foil, then place them in an airtight container or a resealable bag.
To reheat:
- Microwave: Remove any plastic wrap. Microwave on high for 1-2 minutes, flipping halfway through, until heated through.
- Oven/Toaster Oven: Wrap the burrito in foil and bake at 350°F (175°C) for 15-20 minutes, or until warmed through. For a crispier exterior, unwrap during the last 5 minutes of baking.
- Skillet: Reheat in a lightly oiled skillet over medium heat, turning occasionally, until golden brown and heated through.
For longer storage, High-Protein Breakfast Burritos can be frozen for up to 2 months. Let them cool completely, wrap them tightly in plastic wrap and then in aluminum foil, or place in a freezer-safe bag. Thaw overnight in the refrigerator before reheating using any of the methods above, adjusting the time as needed for a frozen burrito.
Final Thoughts
The High-Protein Breakfast Burrito is a truly exceptional way to kickstart your day with sustained energy and incredible taste. It’s simple to make, highly customizable, and incredibly satisfying, so don’t hesitate to whip up a batch and discover your new favorite morning ritual.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
High-Protein Breakfast Burrito
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey or chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess fat.1 tablespoon olive oil, 1 pound lean ground turkey or chicken breast
- To the same skillet, add the diced red onion and bell pepper. Cook for 5-7 minutes, or until softened, stirring occasionally.1/2 cup finely diced red onion, 1/2 cup finely diced bell pepper
- Stir in the chili powder, cumin, and garlic powder. Cook for another minute until fragrant. Season with salt and black pepper to your liking.1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, to taste salt and black pepper
- In a separate bowl, whisk together the scrambled eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the turkey and vegetable mixture. Cook, stirring gently, until the eggs are set but still slightly moist.1 cup scrambled eggs, to taste salt and black pepper
- Warm the black beans slightly in a small saucepan or in the microwave.1 cup black beans
- To assemble the burritos, lay out one tortilla. Spoon a generous portion of the turkey and egg mixture onto the center of the tortilla. Top with black beans, shredded cheese, and chopped cilantro.8 large whole wheat tortillas, 1 pound lean ground turkey or chicken breast, 1 cup scrambled eggs, 1 cup black beans, 1 cup shredded low-fat cheddar or Monterey Jack cheese, 1/4 cup chopped fresh cilantro
- Fold in the sides of the tortilla, then tightly roll up from the bottom to create a burrito. Repeat with the remaining tortillas and filling.8 large whole wheat tortillas
- For an optional crispy finish, you can lightly grill or toast each burrito in a dry skillet over medium heat for a few minutes per side until golden brown and the cheese is melted and gooey.