High Protein Breakfast Burritos (Printable)

Protein-packed burritos with turkey, eggs, black beans, cheese, and veggies wrapped in whole wheat tortillas.

# What you need:

→ 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 diameter

→ Seasonings

09 - 1 teaspoon olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - Salt and pepper to taste

# How to make it:

01 - Heat olive oil in a large nonstick skillet over medium heat. Add diced onion and bell pepper, sauté for 2–3 minutes until softened.
02 - Add ground turkey, smoked paprika, cumin, garlic powder, salt, and pepper. Cook, breaking up the meat, until turkey is no longer pink, approximately 5 minutes.
03 - Stir in black beans and spinach. Cook for 2 additional minutes until spinach wilts. Transfer 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, about 2–3 minutes.
05 - Warm tortillas in the microwave or a skillet to enhance pliability for rolling.
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, allow to 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.

# Helpful Hints:

01 -
  • Makes six burritos at once, so meal prep happens once and feeds you all week—no morning scrambling required.
  • Packed with 25 grams of protein per burrito, so you'll actually stay full until lunch instead of hunting for snacks by mid-morning.
  • Tastes like indulgence but reads like nutrition—melty cheese, fluffy eggs, and savory turkey wrapped in a soft tortilla feels like treating yourself.
02 -
  • Rinsing your canned beans isn't just a suggestion—it removes the starchy liquid that makes burritos soggy and mushy after a day in the fridge.
  • Warming the tortillas before assembly is non-negotiable; cold tortillas crack and tear no matter how careful you are, but warm ones fold like butter.
  • Don't overcook the eggs; they keep cooking from residual heat, so pull them off the pan when they still look slightly wet and delicate.
03 -
  • Use a nonstick skillet for both the turkey and eggs—cleanup is faster and everything cooks more evenly without sticking.
  • Don't skip the step of breaking the turkey into small pieces as it cooks; this changes the texture from clumpy to uniformly delicious throughout.
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