Protein Breakfast Burrito (Printable Version)

Protein-packed breakfast burrito with eggs, turkey, black beans, spinach and cheddar for a quick morning boost.

# 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 breast 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, to taste
11 - Black pepper, to taste
12 - 1 tablespoon olive oil
13 - Salsa, for serving (optional)

# Directions:

01 - Whisk together eggs, low-fat milk, salt, and black pepper in a mixing bowl until well combined.
02 - Heat olive oil in a medium skillet over medium heat. Add diced red onion and red bell pepper; cook for 2 to 3 minutes until softened.
03 - Stir in chopped spinach and cook for 1 minute until leaves are wilted.
04 - Reduce heat to low. Pour the egg mixture into the skillet and gently scramble until softly set, about 3 minutes.
05 - Add chopped turkey or chicken and black beans. Continue cooking for 1 minute until warming through.
06 - Sprinkle shredded cheddar cheese over the mixture, stirring until fully melted.
07 - Heat the whole wheat tortillas in a dry pan or microwave for 15 seconds until pliable.
08 - Divide the filling evenly between the two tortillas. Fold in the sides and roll tightly to form burritos.
09 - Serve immediately with salsa, if desired.

# Expert Tips:

01 -
  • It’s the perfect excuse to use up odds and ends of protein, like leftover chicken or beans, and sneak in veggies without a second thought.
  • Nothing beats the satisfaction of a hot, homemade breakfast that keeps you full and feeling strong, especially on busy mornings.
02 -
  • If you rush the eggs on high heat, you’ll end up with dry, tough curds—keep it low and slow.
  • Don’t skip warming the tortillas; cold wraps split and spill out all the best parts.
03 -
  • Always taste the filling before rolling—it’s much easier to adjust seasoning when it’s still in the pan.
  • Lining the burrito seam-side down in the pan gives it a gentle, satisfying crisp.

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