High Protein Breakfast Burritos (Printable Version)

Fluffy eggs, lean turkey, black beans, and cheese wrapped in whole wheat tortillas for a satisfying morning meal.

# Ingredient List:

→ Protein

01 - 7 oz lean ground turkey
02 - 6 large eggs
03 - 4 oz shredded reduced-fat cheddar cheese
04 - 1 can (14 oz) black beans, drained and rinsed

→ Vegetables & Aromatics

05 - 1 small red bell pepper, diced
06 - 1 small onion, diced
07 - 3.5 oz baby spinach, roughly chopped

→ Tortillas

08 - 6 large whole wheat tortillas (10 inches)

→ Seasonings

09 - 1 teaspoon olive oil
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground cumin
12 - ½ teaspoon garlic powder
13 - Salt and pepper to taste

# How to Make:

01 - Heat olive oil in a large nonstick skillet over medium heat. Add diced onion and bell pepper, sauté for 2–3 minutes until just softened.
02 - Add ground turkey, smoked paprika, cumin, garlic powder, salt, and pepper. Cook, breaking up meat, until turkey is no longer pink, approximately 5 minutes.
03 - Stir in black beans and spinach. Cook for 2 more minutes until spinach wilts. Remove mixture to a bowl and set aside.
04 - Wipe out skillet if needed. Whisk eggs in a bowl and season lightly with salt and pepper. Pour into skillet and scramble gently until just set, approximately 2–3 minutes.
05 - Warm tortillas in the microwave or a pan to make them pliable.
06 - Divide turkey-bean mixture, scrambled eggs, and shredded cheese evenly among the tortillas.
07 - Fold in the sides and roll up each tortilla tightly to form burritos.
08 - Wrap each burrito in foil or parchment, let cool, and refrigerate for up to 4 days or freeze for up to 2 months.
09 - Microwave for 2–3 minutes from refrigerator or 4–5 minutes from frozen, or toast in a skillet until heated through.

# Expert Suggestions:

01 -
  • You'll actually feel full until lunch, not searching for snacks by 10 a.m.
  • Meal prep becomes fun when you're assembling something this satisfying rather than boxing up sad leftovers.
  • They freeze beautifully, so you're essentially making breakfast insurance for those mornings when you can't even.
02 -
  • Don't oversalt while cooking because the cheese and seasonings will intensify during storage and reheating—you can always add more, but you can't take it back.
  • Squeezing excess moisture from the spinach before adding it prevents soggy burritos that fall apart when you unwrap them.
03 -
  • Don't skip warming the tortillas—cold tortillas crack, and a 15-second microwave blast is the difference between a beautiful burrito and a torn mess.
  • Scramble your eggs right before assembling so they're still warm when you roll everything up, which helps the cheese melt into every bite.
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