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Protein Packed Breakfast Burritos - A Satisfying, Make-Ahead Morning Meal

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 8 whole-wheat tortillas (8–10 inches)
  • 12 ounces lean turkey or chicken sausage (casings removed) or crumbled extra-firm tofu for a vegetarian option
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 cups baby spinach, roughly chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (optional, for heat)
  • Salt and black pepper, to taste
  • Optional add-ins: salsa, hot sauce, plain Greek yogurt, avocado slices, chopped cilantro, lime wedges

Method
 

  1. Prep your ingredients. Dice the onion and bell pepper, chop the spinach, and mince the garlic. Beat the eggs in a bowl with a pinch of salt and pepper. Rinse and drain the black beans.
  2. Cook the sausage. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the turkey or chicken sausage and cook, breaking it into crumbles, until browned and cooked through, about 6–8 minutes. Remove to a plate and set aside. If using tofu, crumble and cook until lightly browned with a pinch of salt.
  3. Sauté the veggies. In the same skillet, add the remaining oil. Cook the onion and bell pepper with a pinch of salt until softened, about 4–5 minutes. Stir in garlic, cumin, smoked paprika, and chili powder, and cook for 30 seconds until fragrant.
  4. Add beans and spinach. Stir in the black beans and spinach. Cook until the spinach wilts and the beans are warmed through, about 2 minutes. Return the cooked sausage to the skillet and toss to combine. Taste and adjust salt and pepper.
  5. Scramble the eggs. Push the filling to one side of the skillet or use a second pan. Add the beaten eggs and cook over medium-low heat, stirring gently until just set and still glossy. Do not overcook; you want them soft.
  6. Combine and melt the cheese. Gently fold the eggs into the sausage-bean mixture. Sprinkle in the shredded cheese and let it melt off the heat for 1 minute. This helps the filling hold together.
  7. Warm the tortillas. Heat tortillas one at a time in a dry skillet for 15–20 seconds per side, or wrap them in a damp paper towel and microwave for 20–30 seconds. Warm tortillas are easier to roll without tearing.
  8. Assemble the burritos. Place about 3/4 cup of filling in the center of each tortilla. Add optional salsa, hot sauce, or a spoonful of Greek yogurt if you like. Fold the sides over the filling, then roll tightly from the bottom up.
  9. Seal and toast (optional). Place the rolled burritos seam-side down in a hot skillet for 1–2 minutes per side to lightly crisp and seal. This step adds great texture and helps them hold together.
  10. Serve or store. Enjoy right away with avocado slices and fresh cilantro, or cool completely before storing for later.