Protein-Packed Breakfast Burrito Recipe You’ll Crave Every Morning
If your mornings are busy (whose aren’t?), this Protein-Packed Breakfast Burrito is about to become your new best friend. It’s filling, delicious, and gives you that slow-burning energy to power through the morning hustle. Whether you’re hitting the gym or the carpool lane, this burrito is basically breakfast with benefits.
It’s easy to meal prep, simple to customize, and way better than the drive-thru version. Packed with eggs, cheese, veggies, and lean protein, it’s got everything you need to start the day strong.
| Serving Size: 2 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes |
Ingredients
- 4 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter
- 1/2 cup cooked lean breakfast sausage or turkey sausage, crumbled
- 1/2 cup black beans, drained and rinsed
- 1/2 cup shredded cheddar or pepper jack cheese
- 1/2 cup diced bell peppers
- 1/4 cup chopped red onion
- 1/4 cup salsa or hot sauce (optional)
- 1 avocado, sliced
- 2 large whole wheat or high-protein tortillas
Instructions
1. Scramble the eggs
In a bowl, whisk together the eggs, milk, salt, and pepper. Heat oil or butter in a skillet over medium heat, then add the eggs. Scramble until fully cooked and fluffy, about 3 to 4 minutes.
2. Warm the tortillas
Heat your tortillas in a dry pan for 30 seconds on each side or microwave for 15–20 seconds wrapped in a damp paper towel to make them pliable.
3. Assemble the burritos
On each tortilla, layer half the eggs, sausage, black beans, cheese, bell peppers, onion, avocado, and a drizzle of salsa or hot sauce if using.
4. Wrap and toast (optional)
Fold in the sides and roll up burrito-style. For extra crispiness, toast them seam-side down in the skillet for 1–2 minutes on each side.
Tips for the Best Breakfast Burrito
- Don’t overfill. As tempting as it is, keep the filling moderate so the burrito stays intact and easy to eat on the go.
- Make ahead. Wrap in foil and refrigerate for up to 3 days, or freeze for up to a month. Just reheat in the microwave or skillet.
- Use fresh tortillas. A pliable tortilla makes all the difference when it comes to wrapping neatly and not tearing.
Variations to Try
Veggie Loaded: Skip the meat and bulk it up with sautéed spinach, mushrooms, or zucchini.
Southwest Style: Add corn, chipotle sauce, and fresh cilantro for a smoky kick.
Low Carb: Use a low-carb wrap or wrap it all up in a big lettuce leaf if you’re watching your carbs.
Dairy-Free: Use plant-based cheese or skip the cheese altogether and boost flavor with guacamole or salsa.
FAQs
Can I freeze these breakfast burritos?
Yes, absolutely. Wrap tightly in foil and freeze. When ready to eat, microwave for 2–3 minutes (unwrap first), or reheat in a skillet or oven until warmed through.
What protein can I use instead of sausage?
Try turkey bacon, shredded rotisserie chicken, tofu scramble, or even quinoa for a meatless option.
Can I make these vegetarian?
Definitely. Skip the meat and load up on black beans, cheese, avocado, and your favorite veggies. You’ll still get plenty of protein.
Can I add eggs whites only?
Yes. Replace whole eggs with egg whites for a lighter version. You might want to add a bit of extra seasoning to boost flavor.
Related Post: No-Bake Granola Bars
Final Thoughts
This Protein-Packed Breakfast Burrito is the kind of meal that makes mornings easier and a whole lot tastier. It’s loaded with flavor, keeps you full for hours, and is totally customizable to fit your preferences or pantry. Whether you’re meal prepping for the week or just trying to break up the boring toast routine, this burrito brings serious breakfast game.