High Protein Breakfast Burrito

Mornings can be hectic, and finding a breakfast that’s both satisfying and packed with protein can feel like a challenge. This high protein breakfast burrito is the perfect solution. It’s hearty, flavorful, and gives you the fuel to start your day strong without taking forever to make. From scrambled eggs to lean meats and fresh veggies, every bite is a delicious balance of taste and nutrition.

What makes this burrito special is how easy it is to customize. Whether you like a bit of spice, creamy avocado, or a sprinkle of cheese, you can build it exactly the way you like. It’s ideal for anyone who wants a quick high protein breakfast that doesn’t compromise on flavor or health.

For busy mornings, this recipe also works as a high protein on the go breakfast. You can make a batch ahead of time, wrap them individually, and heat them up quickly whenever you need a breakfast that’s both filling and nourishing. Breakfast burritos aren’t just convenient—they’re a portable powerhouse of protein and veggies, making them one of the best breakfast burritos you can enjoy.

The beauty of this recipe is that it’s part of a lineup of healthy high protein meals that don’t feel like dieting. You get the satisfaction of a hearty breakfast, the energy to power through your morning, and the comfort of a warm, yum breakfast that hits all the right notes.

Why You’ll Love It

• Super Quick to Make: With just a few simple ingredients, this breakfast burrito comes together in under 15 minutes, perfect for busy mornings when you need a quick high protein breakfast.
• Packed with Protein: Loaded with eggs, beans, and lean meat options, it keeps you full and energized for hours, making it an ideal choice for a healthy high protein breakfast or lunch on the go.
• Customizable to Your Taste: From spicy salsa to creamy avocado or a sprinkle of cheese, you can build your breakfast burrito exactly how you like it, making each bite uniquely satisfying.
• Perfect for Meal Prep: Make a batch for the week and store them individually. You’ll have a high protein on the go breakfast ready to heat whenever hunger strikes.
• A Deliciously Balanced Meal: With protein, fiber, and fresh veggies all in one wrap, it’s one of the best breakfast burritos for a yum breakfast that’s both healthy and indulgent.

Ingredient List

For the Burrito Filling:

• 4 large eggs
• 1/2 cup black beans, drained and rinsed
• 1/2 cup cooked chicken breast, shredded (or turkey for leaner option)
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste

For the Wrap:

• 2 large whole wheat tortillas
• 2 tablespoons salsa (optional)
• 1/4 avocado, sliced (optional)
• Fresh cilantro, for garnish

Ingredient Notes

• Eggs: I always use free-range eggs—it adds so much flavor and richness to the filling.
• Black beans: Don’t skip the beans! They boost protein and fiber while keeping the burrito hearty.
• Chicken breast: Rotisserie chicken works in a pinch, and it saves tons of time.
• Bell peppers & onions: These bring sweetness and crunch—don’t skimp here.
• Tortillas: I prefer whole wheat for extra fiber and staying power.
• Avocado: Totally optional, but it makes every bite creamy and indulgent.

Kitchen Equipment Needed

• Non-stick skillet: Perfect for cooking the eggs and veggies without sticking; I love my 10-inch non-stick skillet for even heat.
• Spatula: For scrambling eggs and folding ingredients together smoothly.
• Mixing bowl: Handy for beating eggs before cooking.
• Measuring cups & spoons: To keep your seasoning and cheese balanced every time.
• Knife & cutting board: For chopping veggies and slicing avocado—I always keep a sharp chef’s knife ready.
• Foil or parchment paper: For wrapping burritos if you’re making them ahead of time.

Instructions

Step 1: Prep Your Ingredients

• Dice the bell peppers and onions into small, even pieces.
• Shred your cooked chicken breast into bite-sized strips.
• Slice the avocado if using and set aside.
• Rinse and drain the black beans.
  Pro tip: Prepping all your ingredients before cooking makes the assembly fast and stress-free.

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Step 2: Cook the Veggies

• Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
• Add the diced onions and bell peppers, sautéing for 3–4 minutes until slightly softened.
• Season lightly with salt, pepper, and a pinch of smoked paprika.
  Pro tip: Stir frequently to avoid burning and to keep the veggies tender-crisp.

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Step 3: Scramble the Eggs

• In a mixing bowl, beat the eggs with garlic powder, a pinch of salt, and pepper.
• Pour the eggs into the skillet with the sautéed veggies.
• Cook over medium-low heat, stirring gently until soft curds form.
  Pro tip: Whisk continuously while pouring for fluffier eggs and to prevent lumps.

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Step 4: Assemble the Burrito Filling

• Add the shredded chicken and black beans to the egg and veggie mixture.
• Stir gently to combine everything evenly.
• Sprinkle in the shredded cheese, allowing it to melt slightly.

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Step 5: Wrap the Burrito

• Warm the tortillas briefly in a dry skillet or microwave for 10–15 seconds.
• Spoon the filling onto the center of each tortilla.
• Add optional avocado slices and a spoonful of salsa on top.
• Fold in the sides and roll the tortilla tightly around the filling.

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Step 6: Serve or Store

• Serve immediately for a warm, yum breakfast.
• For meal prep: Wrap each burrito in foil or parchment and refrigerate for up to 3 days. Reheat in the microwave for 60–90 seconds before eating.
  Pro tip: If you like a crispy outside, pop the wrapped burrito in a skillet for 1–2 minutes per side after reheating.

Tips and Tricks for Success

• Don’t overcook the eggs: Soft, slightly creamy eggs mix best with the veggies and chicken.
• Warm your tortillas: Soft tortillas are easier to fold and prevent cracking.
• Use fresh herbs: A sprinkle of fresh cilantro or green onions brightens the flavor.
• Meal prep like a pro: Wrap individually in foil and store upright in the fridge for easy grab-and-go mornings.
• Add heat carefully: If using hot sauce or jalapeños, start small—you can always add more.

Ingredient Substitutions and Variations

• Eggs: Swap with egg whites for lower calories, or use scrambled tofu for a vegan option.
• Chicken breast: Try turkey, cooked sausage, or even seasoned tofu for variety.
• Cheese: Use pepper jack for spice, or omit for a dairy-free option.
• Tortillas: Corn or spinach tortillas work great if you want to switch things up.
• Beans: Black beans can be swapped with pinto beans or kidney beans.
• Veggies: Add spinach, mushrooms, or zucchini to pack in more nutrients.
• Avocado & salsa: Optional, but they add creaminess and tang—don’t skip if you love flavor.

Serving Suggestions

• I love serving this breakfast burrito with a side of fresh fruit like berries or melon—it balances the savory flavors perfectly.
• Pair it with a simple green smoothie for a quick high protein on the go breakfast that keeps me full until lunch.
• Top with a spoonful of Greek yogurt and a dash of hot sauce for an extra creamy, tangy kick.
• Enjoy alongside roasted sweet potatoes or hash browns for a hearty weekend breakfast spread.
• Wrap it in foil and take it to work or school—it’s one of my favorite healthy high protein meals on busy mornings.

Storage and Reheating Instructions

• Refrigerate: Wrap burritos individually in foil or parchment and store in the fridge for up to 3 days.
• Freeze: For longer storage, wrap tightly in foil and place in a freezer-safe bag for up to 2 months.
• Reheat from fridge: Microwave for 60–90 seconds, or until heated through.
• Reheat from frozen: Thaw overnight in the fridge, then microwave for 90–120 seconds, or bake in foil at 350°F for 15–20 minutes.
• Crispy finish: For a golden, slightly crunchy exterior, pan-sear the reheated burrito in a skillet for 1–2 minutes per side.

Frequently Asked Questions

Can I make these breakfast burritos ahead of time?

Absolutely! You can assemble and wrap them individually, then refrigerate for up to 3 days or freeze for longer storage. They reheat beautifully and still taste fresh.

Can I make this recipe vegetarian or vegan?

Yes! Swap the chicken for extra beans or tofu, and use a plant-based cheese or skip it entirely for a vegan-friendly option.

What’s the best tortilla to use?

I love whole wheat tortillas for extra fiber, but corn or spinach wraps work well too. Just make sure they’re large enough to hold all the filling without tearing.

Can I use different proteins?

Definitely! Turkey, sausage, or even tempeh can replace chicken. Eggs can also be swapped with egg whites or a tofu scramble for lighter options.

How spicy can I make it?

As much or as little as you like! Add jalapeños, hot sauce, or a sprinkle of chili flakes to taste. Start small—you can always add more.

Can I freeze these burritos?

Yes! Wrap each burrito tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge or reheat directly from frozen, then enjoy a high protein on the go breakfast anytime.

Did you try this recipe? Let me know in the comments how it turned out—I love hearing your variations and favorite ways to enjoy it!