Winter mornings often feel very rushed and cold. You need a meal that fuels your body. These High Protein Loaded Breakfast Burritos are the perfect solution. They are packed with fresh goodness and ready to go.
Why These High Protein Loaded Breakfast Burritos Work
This recipe is a total game-changer for busy families. It combines lean protein with fresh veggies for energy. You will stay full until your lunch break. They are perfect for meal prep on a Sunday. Plus, they are cheaper than the drive-thru. Your wallet and your waistline will thank you!
Easy Cooking Steps
Making these burritos is simpler than you might think. You just brown the turkey sausage until cooked. Then you scramble the eggs with fresh spinach. The assembly is the fun part for everyone. Even beginners can master this recipe easily. A quick sear makes them extra crispy and delicious.
What You Need
These burritos use mostly pantry staples and fresh produce. You probably have many of these items already.
- 4 large whole wheat flour tortillas
- 1 lb lean ground turkey sausage
- 8 large egg whites
- 4 large whole eggs
- 1 cup canned black beans, rinsed and drained
- 1 cup fresh baby spinach, roughly chopped
- 1/2 cup low-fat shredded cheddar cheese
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup chunky salsa
- 1 medium avocado, sliced
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tsp olive oil
Step-by-Step
- Place a large non-stick skillet over medium heat and brown the turkey sausage until cooked through, approximately 7-8 minutes. Remove meat from pan and drain excess fat.
- In a medium bowl, whisk together egg whites, whole eggs, salt, and pepper until homogenous.
- Using the same skillet, add olive oil and baby spinach, sautéing for 1 minute until wilted.
- Pour the egg mixture into the skillet with the spinach. Cook over medium-low heat, stirring constantly with a heat-resistant spatula until eggs are soft-scrambled.
- Warm the tortillas in a separate dry skillet or microwave for 15 seconds to increase pliability.
- Assemble by spreading 2 tablespoons of Greek yogurt in the center of each tortilla.
- Divide the cooked turkey sausage, scrambled eggs, black beans, and shredded cheese equally among the four tortillas.
- Top with avocado slices and salsa.
- Fold the left and right sides of the tortilla toward the center, then roll tightly from the bottom up to seal.
- Optional: Place the assembled burritos seam-side down in a hot skillet for 1 minute to sear and seal.
Best Ways to Enjoy It
Serve these warm with an extra dollop of salsa. They pair perfectly with a hot cup of coffee. For a complete brunch, add some fresh fruit. Enjoy them on the go during your week. They make every winter morning feel special. You can also add a splash of hot sauce.
How to Store Leftovers
Let the burritos cool down completely first. Wrap each one tightly in foil or parchment. Store them in the fridge for four days. You can also freeze them for a month easily. Reheat in the microwave until the center is hot. They stay fresh and delicious for days.
Tips for Best Results
- Warm the tortillas to prevent any tearing or breaking.
- Use a non-stick skillet for the fluffiest scrambled eggs.
- Chop the spinach small so kids will not notice.
- For a healthy reset, use the extra egg whites.
- Squeeze lime on the avocado to keep it fresh.
- Drain the turkey sausage very well to avoid grease.
- Sear the seam-side first to lock everything inside tightly.
Ways to Switch It Up
- Swap turkey for beans for a vegetarian burrito.
- Use gluten-free tortillas for a wheat-free meal.
- Add diced green chiles for extra smoky flavor.
- In summer, swap spinach for fresh garden peppers.
Quick Answers
Can I make these ahead?
Yes, they are perfect for meal prep. Just wrap them well and keep in the fridge. They reheat beautifully in the morning.
Can I use whole eggs?
Yes, this recipe uses a great mix. It keeps the burritos light and very fluffy. You can adjust the ratio to your taste.
How do I keep them from getting soggy?
Let the cooked ingredients cool down before assembling. This prevents steam from making the tortilla soft. Draining the meat well also helps a lot.
I hope these burritos make your winter mornings easier. They are a delicious way to stay on track. Happy cooking and enjoy every single bite!
— Lidia
Ingredients
- 4 large whole wheat flour tortillas
- 1 lb lean ground turkey sausage
- 8 large egg whites
- 4 large whole eggs
- 1 cup canned black beans, rinsed and drained
- 1 cup fresh baby spinach, roughly chopped
- 1/2 cup low -fat shredded cheddar cheese
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup chunky salsa
- 1 medium avocado , sliced
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tsp olive oil
Instructions
- Place a large non-stick skillet over medium heat and brown the turkey sausage until cooked through, approximately 7-8 minutes. Remove meat from pan and drain excess fat.
- In a medium bowl, whisk together egg whites, whole eggs, salt, and pepper until homogenous.
- Using the same skillet, add olive oil and baby spinach, sautéing for 1 minute until wilted.
- Pour the egg mixture into the skillet with the spinach. Cook over medium-low heat, stirring constantly with a heat-resistant spatula until eggs are soft-scrambled.
- Warm the tortillas in a separate dry skillet or microwave for 15 seconds to increase pliability.
- Assemble by spreading 2 tablespoons of Greek yogurt in the center of each tortilla.
- Divide the cooked turkey sausage, scrambled eggs, black beans, and shredded cheese equally among the four tortillas.
- Top with avocado slices and salsa.
- Fold the left and right sides of the tortilla toward the center, then roll tightly from the bottom up to seal.
- Optional: Place the assembled burritos seam-side down in a hot skillet for 1 minute to sear and seal.
