Protein Breakfast Burrito (Printable Version)

Egg-and-turkey breakfast burrito with black beans, spinach and cheddar; ready in 22 minutes.

# What You'll 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 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 and pepper, to taste
11 - 1 tablespoon olive oil
12 - Salsa, for serving (optional)

# Preparation Steps:

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

# Expert Tips:

01 -
  • It keeps you full way past lunchtime, so you can skip the midmorning snack raid.
  • The creamy eggs and veggies make it feel more like a treat than just fuel, which is why I keep coming back to it.
02 -
  • Don&apost rush the eggs—scrambling on high heat makes them rubbery fast.
  • Rolling the burrito while the filling is still warm keeps it all together; I learned this after a few messy attempts.
03 -
  • Always let the pan cool a bit before adding eggs to avoid tough, overcooked bits.
  • Running a line of cheese along the edge helps to seal the burrito when you roll it up.

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