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High Protein Breakfast Burrito Recipe for Busy Adults
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High Protein Breakfast Burritos

Make-ahead breakfast burritos filled with scrambled eggs, black beans, cheese, peppers and sausage. Roll a batch, freeze them, and reheat one on busy mornings for a filling high-protein breakfast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 breakfast burritos
Ingredients Method

Ingredients
  

Ingredients
  • 8 large eggs or 12 egg whites if you prefer
  • 6 whole wheat tortillas burrito-size, around 10 inches
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup shredded cheese cheddar, Mexican blend, or your favorite
  • 1 bell pepper diced; any color works
  • 1/2 onion diced
  • 1 cup cooked breakfast sausage or turkey sausage optional, but adds great flavor and protein
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Cooking spray or olive oil
  • Optional toppings salsa, avocado, hot sauce, Greek yogurt (instead of sour cream)

Method
 

Instructions
  1. Start by dicing your peppers and onions. If you're using sausage, cook it first in a large skillet over medium heat, breaking it into small pieces. Once cooked, set it aside on a plate.
  2. In the same skillet (less cleanup!), add a bit of cooking spray or olive oil. Toss in your diced peppers and onions, cooking for about 5 minutes until they're soft and slightly caramelized. Season with a pinch of salt and pepper.
  3. Crack your eggs into a bowl, add the cumin and paprika, and whisk them together. Pour the eggs into the skillet with the veggies. Scramble everything together over medium-low heat until the eggs are just set but still a little creamy. Nobody wants dry, rubbery eggs in their burrito.
  4. Stir in your black beans and cooked sausage (if using). Let everything warm through for another minute or two. Turn off the heat and give it a taste. Need more seasoning? Add it now.
  5. This step makes a huge difference. Warm your tortillas in a dry skillet for about 15-20 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. Warm tortillas are way easier to roll and won't crack.
  6. Lay a tortilla flat and add about 3/4 cup of the egg mixture down the center. Sprinkle with cheese (it'll melt from the heat of the filling). Don't overfill or you'll have a mess on your hands.
    To roll: fold in the sides first, then roll from the bottom up, keeping everything tight. Place seam-side down.
  7. If serving one right away, add toppings such as salsa, avocado, hot sauce, or Greek yogurt. For meal prep, let the burritos cool completely before wrapping and storing so they hold their texture better.