High Protein Breakfast Burritos
Recipe by
Ingredients
- For the Burrito Filling:
- 1 lb lean ground turkey (93% lean)
- 6 large eggs
- 4 egg whites
- 1/2 cup black beans, rinsed and drained
- 1/2 cup diced tomatoes
- 1/2 cup diced green bell pepper
- 1/4 cup diced red onion
- 1/4 cup sliced mushrooms
- 1/2 cup shredded reduced-fat cheddar cheese
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- For Assembly:
- 6 whole wheat tortillas (8-inch, high-protein if available)
- Fresh cilantro (optional, for garnish)
Directions
- Cook the Turkey: Heat olive oil in a skillet over medium heat. Add ground turkey, garlic powder, smoked paprika, salt, and black pepper. Cook until browned and fully cooked, breaking into small crumbles. Set aside.
- Sauté the Veggies: In the same skillet, add bell peppers, onions, and mushrooms. Cook for 3-4 minutes until softened. Add diced tomatoes and black beans, stir, and cook for 2 more minutes.
- Scramble the Eggs: In a bowl, whisk eggs and egg whites. Pour into the skillet and scramble gently until cooked through.
- Combine: Add the cooked turkey back into the skillet with the eggs and vegetables. Mix well and sprinkle in shredded cheddar cheese. Stir until melted.
- Assemble the Burritos: Warm tortillas slightly. Place an even amount of filling in the center of each tortilla. Roll tightly into a burrito.
- Optional Crisp: For extra texture, place the burritos seam-side down on a skillet for 1-2 minutes until lightly golden.
- Serve: Slice in half, garnish with cilantro if desired, and enjoy.
Tips for Meal prep
Wrap burritos in foil or parchment and refrigerate for up to 4 days For longer storage, wrap tightly and freeze for up to 2 months. Reheat in microwave or skillet. Add avocado slices or hot sauce before serving for extra flavor.
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