High Protein Loaded Breakfast Burritos
Delicious and filling breakfast burritos filled with eggs, beans, lean meat, and greens, perfect for meal prep.
Ingredients
For the filling
- 4 large large eggs
- 1 cup egg whites (carton whites work perfectly)
- 1 cup black beans (drained and rinsed)
- 1 cup cooked chicken or turkey (shredded, rotisserie chicken is a great shortcut)
- 1 cup spinach (chopped, fresh wilts best; frozen works if squeezed very dry)
- 1 cup salsa (choose mild/medium/hot; thicker salsa = less drippy burritos)
- 4 whole whole wheat tortillas (large burrito-size wraps roll easiest)
- 1 cup shredded cheese (optional, such as cheddar, Monterey Jack, or a blend)
- Salt and pepper (to taste)
Instructions
Preparation
- Scramble the eggs. Heat a large skillet over medium heat. Add the eggs and egg whites. Scramble gently until fully cooked but still tender. Season with salt and pepper.
- Warm the fillings. Stir in the black beans and shredded chicken or turkey. Cook for about 1–2 minutes, just until everything is hot.
- Wilt the spinach. Add the chopped spinach and cook 30–60 seconds, stirring, until it’s just wilted.
- Warm the tortillas. Heat tortillas in a dry pan for 10–20 seconds per side or microwave briefly until flexible.
- Assemble. Divide the filling among the tortillas. Spoon salsa over the top. Add cheese if using.
- Roll like a burrito. Fold in the sides, then roll tightly from the bottom up.
- Serve or prep. Eat warm right away, or wrap each burrito in foil for meal prep.
Notes
For meal prep, wrap burritos tightly in foil or parchment then place in an airtight container. Store in the refrigerator for up to 4 days or freeze for 2–3 months.