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High-Protein Breakfast Burrito

High-Protein Breakfast Burrito: Energize Your Mornings

This High-Protein Breakfast Burrito is a nourishing experience that fuels your morning with energy and flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 burritos
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Burrito
  • 1 large Whole Wheat Tortilla Swap with flour or corn for variety
  • 3 large Eggs Main protein source; use egg whites for a lighter option
  • 1/4 cup Egg Whites Low-calorie protein boost; replace with whole eggs if desired
  • 1/2 cup Cooked Chicken Breast, Shredded Adds protein and substance; ground turkey or tofu can substitute
  • 1/4 cup Black Beans Provides fiber and additional protein; any cooked beans make a suitable alternative
  • 1/4 cup Shredded Cheddar Cheese Adds creaminess and flavor; opt for dairy-free cheese to keep it dairy-free
  • 2 tablespoons Salsa Enhances flavor with freshness; choose any variety you prefer
  • 1/4 cup Diced Bell Pepper Brings color and sweetness; swap in your favorite vegetables if you'd like
  • 1/4 cup Diced Onion Deepens the flavor profile; shallots can also be a flavorful substitute
  • 1/4 teaspoon Ground Cumin Adds earthy spices; omit for a milder taste
  • 1/4 teaspoon Chili Powder Lends warmth to the dish; adjust for your spice tolerance
  • 1/4 teaspoon Garlic Powder Infuses the filling with flavor; fresh minced garlic can be used instead
  • 1 tablespoon Olive Oil Ideal for cooking vegetables; feel free to use any cooking oil you prefer
  • 1/4 cup Fresh Cilantro, Chopped Provides freshness and a pop of color; omit if you’re not a cilantro lover

Equipment

  • nonstick skillet
  • Mixing bowl
  • Spatula

Method
 

Preparation Steps
  1. Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add 1/4 cup of diced bell peppers and 1/4 cup of diced onions. Sauté for about 3-4 minutes until tender and fragrant.
  2. Stir in 1/2 cup of shredded cooked chicken breast into the skillet with the sautéed vegetables. Cook for an additional 2-3 minutes.
  3. Sprinkle 1/4 teaspoon each of ground cumin, chili powder, and garlic powder into the mixture. Stir well and cook for another 1-2 minutes.
  4. In a separate bowl, crack 3 large eggs and add 1/4 cup of egg whites. Whisk until fully combined and slightly frothy.
  5. Push the chicken and vegetable mixture to one side of the skillet. Pour in the whisked eggs and scramble for about 2-3 minutes.
  6. Gently fold the eggs into the chicken and vegetable mixture. Add in 1/4 cup of black beans and 1/4 cup of shredded cheddar cheese.
  7. Lay a large whole wheat tortilla flat and spoon the mixture into the center. Leave space around the edges.
  8. Drizzle 2 tablespoons of salsa over the filling and sprinkle with 1/4 cup of chopped fresh cilantro.
  9. Fold the sides in, then roll from the bottom up, tucking the filling tightly. Place seam-side down on a plate.

Nutrition

Serving: 1burritoCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 20IUVitamin C: 50mgCalcium: 15mgIron: 15mg

Notes

Make several burritos in advance and refrigerate or freeze for easy meal prep. They can be stored in the fridge for up to 3 days or frozen for up to 2 months.

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