High Protein Breakfast Burritos

I make breakfast burritos like I make questionable life choices: enthusiastically, with too much cheese, and a proud lack of regret. These High Protein Breakfast Burritos are basically my morning armor—eggs, beans, turkey (or tofu, I don’t judge), and enough protein to pretend brunch is a competitive sport. They’re special because they keep you full until lunch, travel well, and forgive you when you forget to set out bowls the night before. Try one if you like food that fuels you, hides veggies like a ninja, and pairs beautifully with the kind of coffee that says, “You survived another school drop-off.”

Speaking of survival: my husband once decided to help by “assembling” while I cooked. He proudly folded a burrito with the tortilla not on the counter but on his knee. Five minutes later I found him hopping and apologizing while the dog took detailed notes on how this meal tastes when it hits the floor. The kids voted “burnt edges” as their favorite new texture. I laughed, then threatened to hide the tortillas—then ate the slightly sad-looking one anyway because I am nothing if not resourceful.

Time-Saving Hacks

– Use pre-cooked rotisserie chicken or store-bought grilled chicken strips. No one needs to know.
– Scramble eggs in the microwave in a mug if your stovetop is a negotiation with toddlers. Less pan, fewer dishes—win.
– Buy pre-shredded cheese. It’s lazy and delicious. Own it.
– Assemble burritos cold and pan-grill them for a minute per side if you’re running late; crispy tortilla hides a multitude of sins.
– Skip the fancy folding. Wrap like a burrito and call it “rustic.”

Serving Ideas

– Serve with salsa, hot sauce, or the guilty pleasure of ketchup if that’s your rebellion.
– Pair with black beans and a side salad if you’re trying to look healthy in front of guests.
– Kids driving you nuts? Serve with boxed orange juice and a hug that’s conditional on finishing at least one bite.
– Adults only? Serve with coffee strong enough to be considered a personality trait—or a Bloody Mary if it’s 11:00 and you’re treating yourself.
– Keep it simple: one burrito, one nap, one victory lap.

What to Serve It With

Simple sides work best: roasted potatoes, a quick fruit salad, or chips and guac if you’re leaning into brunch vibes. If you’re feeding a crowd, set up a toppings bar and let people make their own chaos.

✔Tips & Mistakes

– Don’t overstuff unless you enjoy burrito disassembly at the table. I did this once and spent five minutes picking cilantro out of the couch.
– Warm the tortillas briefly so they don’t crack. Cold tortillas are like brittle promises.
– If your eggs are rubbery, you cooked them like a panic attack. Low and patient heat wins.
– Taste as you go. I’ve learned the hard way that “eyeballing salt” is not a reliable skill.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Wrap tightly in foil or plastic wrap, or stash in an airtight container. Reheat in a skillet to keep the tortilla from turning into a soggy relic of yesterday—unless you’re into that, no judgement.

✔Variations and Substitutions

Swap whatever you want—swap turkey for chorizo, black beans for pinto, or add spinach and act like you meant to. Use Greek yogurt instead of sour cream for tang without the dairy drama. Gluten-free tortilla? Absolutely. Make it vegetarian or vegan and call it enlightened.

Frequently Asked Questions

High Protein Breakfast Burritos

These breakfast burritos are packed with protein and perfect for a quick meal.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.1 cup black beans, rinsed and drained
• ▢ 4 large eggs
• ▢ 0.8 cup cheddar cheese, shredded
• ▢ 1 cup spinach, chopped
• ▢ 1 tablespoon olive oil for cooking
• ▢ 4 large flour tortillas
• ▢ 0.5 teaspoon salt
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• Heat olive oil in a skillet over medium heat. Add chopped spinach and sauté until wilted.
• In a bowl, whisk eggs together with salt and pepper. Pour into the skillet with spinach, stirring gently.
• Once the eggs start to set, mix in black beans and half of the cheese. Cook until eggs are fully set.
• Warm tortillas in a separate pan until pliable. Divide the egg mixture among the tortillas.
• Sprinkle remaining cheese on top, roll up the tortillas, and serve immediately.

Notes

Try adding salsa or avocado for extra flavor!