This High-Protein Breakfast Burrito delivers 35-40 grams of protein in every bite, making busy mornings both delicious and satisfying. I developed this recipe after realizing my usual toast-and-coffee routine left me starving by 10 AM.
There’s nothing quite like the moment when you bite into a perfectly wrapped breakfast burrito – the warm tortilla giving way to fluffy scrambled eggs, tender chicken, and melted cheese. I remember the first time I made this high-protein breakfast burrito for my family. My teenager actually asked for seconds, which in mom language means “this recipe is a keeper!” What makes this burrito special is how it packs serious protein without sacrificing flavor or that comforting breakfast feel we all crave. The combination of eggs, chicken breast, and black beans creates a powerhouse of nutrition that keeps you full until lunch. You’re going to love this one!
Table of Contents
Ingredients for High-Protein Breakfast Burrito
I always prep my ingredients the night before to make busy mornings smoother – it’s a game-changer for getting quality protein first thing in the day.
- 1 large whole wheat tortilla (burrito-size, room temperature works best)
- 2 large eggs
- 2-3 egg whites – I recommend using carton egg whites for convenience and consistency
- 3 oz cooked chicken breast, shredded (rotisserie chicken works perfectly)
- ¼ cup black beans, drained and rinsed – My preference is low-sodium canned beans
- ¼ cup shredded cheddar cheese (sharp cheddar adds better flavor)
- 2 tablespoons salsa – I usually go with medium heat for the whole family
- 1 tablespoon olive oil
- ¼ cup diced bell pepper (any color works)
- ¼ cup diced onion – In my experience, yellow onions provide the best sweetness
- 1 teaspoon ground cumin
- ½ teaspoon chili powder – Pro tip: smoked paprika makes a great substitute
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (optional but recommended)
- Optional toppings: avocado, sour cream, hot sauce
Step-by-Step Instructions
I recommend having all ingredients prepped and ready before you start cooking – this recipe moves quickly once you begin.
Step 1: Heat olive oil in a large nonstick skillet over medium heat. Add diced bell pepper and onion, cooking for 3-4 minutes until softened and fragrant.
Step 2: Add shredded chicken breast to the skillet and stir to combine with vegetables. Sprinkle cumin, chili powder, and garlic powder over the mixture, cooking for 2-3 minutes until spices are fragrant.
Step 3: In a separate bowl, whisk together whole eggs and egg whites until well combined. Push the chicken and vegetable mixture to one side of the skillet.
Step 4: Pour egg mixture into the empty side of the skillet and let cook undisturbed for 1-2 minutes until edges begin to set. Gently scramble eggs until fully cooked, about 2-3 minutes total.
Step 5: Stir the scrambled eggs into the chicken and vegetable mixture. Add black beans and stir to incorporate, cooking for another minute to warm through.
Step 6: Sprinkle shredded cheddar cheese over the mixture and stir until melted. Remove from heat immediately to prevent overcooking.
Step 7: Warm tortilla in microwave for 10 seconds to make it flexible and prevent tearing. Spoon the egg and chicken mixture onto the center of the tortilla, leaving borders for folding.
Step 8: Drizzle salsa over the filling and sprinkle with fresh cilantro. Fold the sides of the tortilla inward, then roll tightly from bottom to top to form a secure burrito.
What to Serve with High-Protein Breakfast Burrito
These sides complement the burrito’s hearty flavors while adding fresh textures and additional nutrients.
Fresh Fruit Salad: Berries, melon, or citrus segments provide natural sweetness and vitamin C that balances the savory, protein-rich burrito perfectly.
Greek Yogurt with Berries: The creamy texture and probiotics complement the burrito’s bold flavors while adding even more protein to your morning. Try this high-protein mango raspberry chia pudding for a different twist.
Sliced Avocado: Creamy avocado adds healthy fats and a cooling element that pairs beautifully with the spiced filling inside the burrito.
Roasted Sweet Potato Wedges: The natural sweetness and fiber create a satisfying contrast to the savory burrito while adding complex carbohydrates for sustained energy.
Mixed Greens Salad: A light salad with lime vinaigrette adds freshness and helps balance the richness of the cheese and eggs. For more protein-packed salad inspiration, check out this chickpea beet and feta salad.
High-Protein Breakfast Bowl: If you want to switch up your morning routine, pair this burrito with our high-protein breakfast bowls for a complete morning spread.
Storage & Serving Tips
These burritos store beautifully in the refrigerator for up to 4 days when wrapped individually in foil or parchment paper. I recommend letting them cool completely before wrapping to prevent condensation.
For reheating, microwave wrapped burritos for 1-2 minutes, flipping halfway through, or bake at 350°F for 15 minutes. Pro tip: unwrap and rewrap in a damp paper towel before microwaving to keep the tortilla soft.
These burritos freeze exceptionally well for up to 3 months. I usually make a double batch on Sunday and freeze half for those extra-busy mornings when even 15 minutes feels like too much time.
Conclusion
This high-protein breakfast burrito proves that eating well doesn’t mean sacrificing flavor or convenience. With 35-40 grams of protein per serving, it’s the perfect way to fuel your morning and keep hunger at bay until lunch. Give this recipe a try – your taste buds and your schedule will thank you!
High-Protein Breakfast Burrito
Ingredients
Equipment
Method
- Heat olive oil in a large nonstick skillet over medium heat. Add diced bell pepper and onion, cooking for 3-4 minutes until softened and fragrant.
- Add shredded chicken breast to the skillet and stir to combine with vegetables. Sprinkle cumin, chili powder, and garlic powder over the mixture, cooking for 2-3 minutes until spices are fragrant.
- In a separate bowl, whisk together whole eggs and egg whites until well combined. Push the chicken and vegetable mixture to one side of the skillet.
- Pour egg mixture into the empty side of the skillet and let cook undisturbed for 1-2 minutes until edges begin to set. Gently scramble eggs until fully cooked, about 2-3 minutes total.
- Stir the scrambled eggs into the chicken and vegetable mixture. Add black beans and stir to incorporate, cooking for another minute to warm through.
- Sprinkle shredded cheddar cheese over the mixture and stir until melted. Remove from heat immediately to prevent overcooking.
- Warm tortilla in microwave for 10 seconds to make it flexible and prevent tearing. Spoon the egg and chicken mixture onto the center of the tortilla, leaving borders for folding.
- Drizzle salsa over the filling and sprinkle with fresh cilantro. Fold the sides of the tortilla inward, then roll tightly from bottom to top to form a secure burrito. Serve immediately or wrap in foil for later.
Notes
