High Protein Breakfast Burritos (Printable)

A protein-packed morning meal featuring eggs, turkey, black beans, cheese, and whole wheat tortillas.

# What Goes In:

→ 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 inch)

→ 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 to the skillet. Cook while breaking up meat until turkey is no longer pink, approximately 5 minutes.
03 - Stir in black beans and spinach. Cook for 2 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 - Heat tortillas in the microwave or a pan to make them pliable and easier to roll.
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, let cool, and refrigerate for up to 4 days or freeze for up to 2 months.

# Expert Advice:

01 -
  • One burrito has more protein than most breakfast sandwiches, so you'll actually stay full until lunch instead of raiding the office snacks by 10 AM.
  • They freeze beautifully, which means you're never more than a microwave away from a homemade breakfast that tastes infinitely better than anything you'd grab on the way.
  • The whole-wheat tortillas and black beans keep things substantial without feeling heavy, so you won't crash mid-morning.
02 -
  • Don't skip the rinsing of canned beans—I learned this the hard way when my burritos turned into soup-filled regrets by day two, and the filling leaked out of everything.
  • Warming the tortillas is non-negotiable if you plan to freeze and reheat them; cold tortillas crack when you fold them, but warm ones stay flexible even after thawing.
03 -
  • Brown the turkey first, then add vegetables—this prevents the turkey from steaming instead of browning, which is how you build actual flavor.
  • The secret to eggs that stay creamy and never rubbery is cooking them over medium-low heat and stopping just before they look completely set; they'll finish cooking with residual heat.
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