A high protein breakfast burrito is my go-to solution when I need something filling, delicious, and quick to prepare. This hearty burrito is loaded with scrambled eggs, black beans, melted cheese, and sautéed veggies—all wrapped up in a warm, whole wheat tortilla. Whether I’m making a fresh batch in the morning or pulling one from the freezer during a busy week, it never fails to satisfy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large whole wheat or high-protein tortillas
6 large eggs
1/4 cup milk (dairy or non-dairy)
1/2 cup canned black beans, rinsed and drained
1/2 cup shredded cheddar cheese (or Mexican blend)
1/4 cup diced onion
1/4 cup diced bell pepper
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste
Optional: salsa, avocado, hot sauce, or Greek yogurt for serving
Directions
I start by whisking together the eggs, milk, garlic powder, salt, and pepper in a medium bowl.
In a non-stick skillet over medium heat, I heat the olive oil and sauté the diced onion and bell pepper until they soften—usually about 3 to 4 minutes.
I pour the egg mixture into the skillet with the veggies and stir gently until the eggs are scrambled and fully cooked.
Then I stir in the black beans and shredded cheese, cooking just until the cheese is melted, about 1 to 2 minutes.
I warm the tortillas briefly in the microwave or skillet to make them more pliable.
I divide the egg mixture evenly across the tortillas, adding optional toppings like salsa or avocado if I’m in the mood.
Each tortilla gets rolled tightly into a burrito. I serve them hot or wrap them in foil for later.
Servings and timing
Servings: 4 burritos
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories per serving: 340 kcal
Variations
Meat Lover’s Twist: Sometimes I add turkey sausage or lean ground beef for extra protein.
Low-Carb Option: I swap the tortilla for a low-carb wrap or even large lettuce leaves.
Vegan Version: I use plant-based egg alternatives, vegan cheese, and dairy-free milk.
Spicy Kick: I toss in some diced jalapeños or use pepper jack cheese for added heat.
Sweet Potato Addition: Roasted sweet potato cubes make the burritos even more filling and nutrient-dense.
Storage/Reheating
When I make extra, I wrap the burritos in foil or parchment and store them in the refrigerator for up to 4 days. For longer storage, I freeze them—individually wrapped and stored in a freezer-safe bag. To reheat, I pop them in the microwave for 1–2 minutes (longer if frozen), or bake them in the oven at 350°F until heated through. I always remove the foil before microwaving!
FAQs
How do I prevent the burritos from getting soggy?
I make sure any ingredients I add (like salsa or avocado) are either added right before eating or drained well. Letting the filling cool slightly before wrapping also helps reduce moisture inside the tortilla.
Can I make these burritos ahead of time?
Yes, I often make a batch on Sunday and store them in the fridge or freezer. They’re perfect for quick, protein-rich breakfasts throughout the week.
What’s the best way to reheat a frozen burrito?
I wrap it in a paper towel and microwave it for 2–3 minutes, flipping halfway through. For a crispier texture, I finish it in a skillet or toaster oven after microwaving.
Can I use egg whites instead of whole eggs?
Absolutely. I sometimes substitute 6 egg whites for the whole eggs if I want to lower the fat and cholesterol content while keeping the protein high.
Are these burritos gluten-free?
They can be if I use gluten-free tortillas. The rest of the ingredients are naturally gluten-free, but it’s always good to check labels to be sure.
Conclusion
These high protein breakfast burritos are a staple in my kitchen. They’re easy to make, endlessly adaptable, and perfect for busy mornings or meal prep. Whether I’m enjoying one fresh off the skillet or reheating a freezer stash, they never disappoint. This is one of those recipes that keeps me fueled and satisfied—without ever getting boring.
Recipe:
Print
High Protein Breakfast Burrito
- Total Time: 20 minutes
- Yield: 4 burritos
- Diet: Vegetarian
Description
A hearty and protein-packed breakfast burrito filled with scrambled eggs, black beans, veggies, and cheese wrapped in a whole wheat tortilla. Perfect for meal prep or a quick, satisfying morning meal.
Ingredients
4 large whole wheat or high-protein tortillas
6 large eggs
1/4 cup milk (dairy or non-dairy)
1/2 cup canned black beans, rinsed and drained
1/2 cup shredded cheddar cheese (or Mexican blend)
1/4 cup diced onion
1/4 cup diced bell pepper
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste
Optional: salsa, avocado, hot sauce, or Greek yogurt for serving
Instructions
- Whisk together the eggs, milk, garlic powder, salt, and pepper in a medium bowl.
- Heat olive oil in a non-stick skillet over medium heat. Sauté the diced onion and bell pepper for 3–4 minutes until softened.
- Pour in the egg mixture and cook, stirring gently, until the eggs are scrambled and fully cooked.
- Stir in the black beans and shredded cheese. Cook for another 1–2 minutes until the cheese melts.
- Warm the tortillas in the microwave or skillet to make them pliable.
- Divide the egg mixture evenly among the tortillas. Add optional toppings like salsa or avocado, if desired.
- Roll each tortilla tightly into a burrito. Serve hot or wrap in foil for storage.
Notes
To prevent sogginess, let the filling cool before wrapping and avoid adding wet ingredients like salsa in advance.
Store in the fridge for up to 4 days or freeze for longer storage.
Microwave for 1–2 minutes to reheat, or bake at 350°F until heated through.
Use gluten-free tortillas to make it gluten-free.
Swap in plant-based ingredients for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 340
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 195mg
