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Delicious high-protein breakfast burrito filled with eggs, beans, and salsa.

High-Protein Breakfast Burrito

A delicious high-protein breakfast burrito filled with creamy scrambled eggs, turkey sausage, black beans, and topped with cheese and salsa, perfect for a nourishing morning meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 burritos
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Burrito Base
  • 4 large flour tortillas
  • 6 large eggs
  • 1 cup egg whites
  • 8 ounces turkey sausage can be substituted with chicken or omitted for vegetarian
  • 1 cup black beans drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1 medium bell pepper diced
  • 1/2 medium onion diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup salsa
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons chopped cilantro

Method
 

Preparation
  1. Heat a large skillet over medium heat. Cook the turkey sausage until browned and fully cooked, breaking it into crumbles. Transfer it to a plate and set aside.
  2. Add olive oil to the same skillet. Cook the diced onion and bell pepper until softened and fragrant.
  3. Stir in the black beans, garlic powder, cumin, salt, and black pepper. Cook for 1 to 2 minutes until warmed through.
  4. In a bowl, whisk together the eggs and egg whites until fully combined.
  5. Pour the egg mixture into the skillet. Cook over low to medium-low heat, stirring gently until the eggs are softly scrambled and just set.
  6. Return the cooked turkey sausage to the skillet and fold it into the egg mixture, along with 1/2 cup of the shredded cheddar cheese.
Assembly
  1. Warm the tortillas until flexible. Divide the filling evenly among them.
  2. Top each tortilla with the remaining cheese, salsa, Greek yogurt, and chopped cilantro.
  3. Fold in the sides and roll each tortilla into a burrito.
  4. Place the burritos seam-side down in a dry skillet. Toast for 1 to 2 minutes per side until lightly golden and sealed.
Serving
  1. Serve your breakfast burrito warm with extra salsa and a dollop of Greek yogurt on the side. Add fresh cilantro for garnish and maybe a slice of avocado for some creaminess.

Notes

Store any leftover burritos in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. To reheat, microwave for about 1-2 minutes if refrigerated, or 3-4 minutes if frozen.