High-Protein Breakfast Burrito
Start your day right with this easy, delicious, and protein-packed breakfast burrito. Perfect for fitness enthusiasts, busy professionals, or anyone looking to fuel up with a balanced meal.
Prep Time 5 minutes mins
Cook Time 7 minutes mins
Total Time 12 minutes mins
Course Breakfast, High-Protein
Cuisine American, Mexican-Inspired
1 Non-stick skillet or frying pan
1 Spatula
1 Mixing Bowl
1 Whisk or fork (for beating eggs)
1 Knife (for chopping veggies)
1 Cutting board
1 Measuring cups/spoons
1 Optional: Tongs or another pan if toasting the burrito
- 2 large eggs
- 2 egg whites
- ¼ cup black beans cooked and rinsed
- ¼ cup shredded reduced-fat cheddar cheese
- ¼ cup cooked quinoa or brown rice optional
- ¼ cup diced tomatoes
- ¼ avocado sliced (optional for healthy fats)
- 1 whole grain or low-carb tortilla 8–10 inch
- 1 tbsp chopped green onions
- Salt and pepper to taste
- Cooking spray or 1 tsp olive oil
In a bowl, whisk together the eggs and egg whites.
Heat a non-stick skillet over medium heat and coat with cooking spray or olive oil.
Pour in the eggs and scramble until cooked through. Season with salt and pepper.
Warm the tortilla in a pan or microwave for 10–15 seconds.
Layer the eggs, black beans, cheese, tomatoes, avocado (if using), quinoa/rice (if using), and green onions in the center of the tortilla.
Fold in the sides, then roll the burrito tightly from the bottom up.
For a toasted finish, place the burrito seam-side down in the skillet for 1–2 minutes until golden brown.
Slice in half and serve warm.
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To boost protein even more, add grilled chicken or turkey bacon.
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Use dairy-free cheese or tofu scramble for a vegan version.
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Great for meal prep: wrap in foil and store in the fridge for up to 3 days.
Serving: 1gCalories: 360kcalCarbohydrates: 24gProtein: 28gFat: 18gFiber: 6gSugar: 2g
Keyword easy burrito recipe, healthy breakfast, high protein, High-protein breakfast, protein burrito