35g Protein Breakfast Burrito (Ready in 20 Minutes!)

This High-Protein Breakfast Burrito isn’t just another breakfast wrap—it’s my family’s secret weapon for busy mornings when we need fuel that actually keeps us satisfied. With 35 grams of protein packed into each burrito, it’s become the breakfast that finally ended our mid-morning hunger meltdowns.

I discovered this game-changing combination during my own competition prep days, when I was desperately searching for breakfast options that didn’t taste like cardboard. After countless failed attempts at “healthy” breakfast wraps, I cracked the code with this perfect balance of scrambled eggs, lean chicken, and black beans wrapped in a warm tortilla. The real test came when my teenagers started requesting these burritos over their usual sugary cereal—that’s when I knew I had a winner. The combination of complete proteins from eggs and chicken, plus fiber-rich black beans, creates a breakfast that powers you through your morning without the crash. Let’s get cooking!

Ingredients for High-Protein Breakfast Burrito

I always recommend using the freshest eggs you can find for the creamiest scramble, and I personally keep pre-cooked rotisserie chicken on hand to make this recipe even faster on busy mornings.

• 1 whole wheat tortilla (burrito-size)
• 2 large eggs
• 2 egg whites (I use carton egg whites for convenience)
• 3 oz cooked chicken breast, shredded – My preference is using rotisserie chicken for time-saving
• 1/4 cup black beans, drained and rinsed
• 1/4 cup shredded cheddar cheese – I recommend sharp cheddar for better flavor
• 2 tablespoons salsa (your favorite variety)
• 1/4 cup diced bell pepper (red or green)
• 2 tablespoons diced onion
• 1 teaspoon olive oil – In my experience, avocado oil works great too
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder – I usually add extra for more heat
• 1/4 teaspoon garlic powder
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste

Step-by-Step Instructions

I recommend having all your ingredients prepped before you start cooking, as this recipe comes together quickly once you begin.

Step 1: Heat your nonstick skillet over medium heat and add the olive oil. Once the oil shimmers and moves easily around the pan, add the diced bell pepper and onion. Cook for 3-4 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Step 2: Add the shredded chicken breast to the skillet with the softened vegetables. Sprinkle in the cumin, chili powder, and garlic powder, stirring to coat everything evenly. Cook for 2-3 minutes to warm the chicken and let the spices bloom—you’ll smell the difference when they’re ready.

Step 3: While the chicken mixture heats, crack your eggs into a separate bowl, add the egg whites, and whisk them together until completely combined. Push the chicken and vegetable mixture to one side of your skillet, then pour the egg mixture into the empty space.

Step 4: Let the eggs sit undisturbed for about 1 minute until they begin to set around the edges, then use your spatula to gently scramble them. Cook for 2-3 minutes total, stirring occasionally until they’re fluffy and just set—avoid overcooking for the best texture.

Step 5: Stir the scrambled eggs into the chicken mixture, then add the black beans and mix everything together. Sprinkle the shredded cheese over the top and stir until it melts completely into the mixture. Remove from heat immediately to prevent the eggs from becoming rubbery.

Step 6: Lay your tortilla flat and spoon the filling into the center, leaving about 2 inches on each side. Top with salsa and fresh cilantro, then fold the sides inward and roll tightly from bottom to top. The key is not overstuffing—trust me on this one!

What to Serve with High-Protein Breakfast Burrito

These burritos are perfectly balanced on their own, but adding complementary sides can turn breakfast into a more complete meal experience.

Fresh Avocado Slices: The creamy richness of avocado pairs beautifully with the savory, spiced filling while adding healthy fats that help with nutrient absorption and satiety.

Greek Yogurt: A small serving of plain Greek yogurt on the side boosts the protein content even higher while providing probiotics and a cooling contrast to the warm, seasoned burrito. For another protein-packed breakfast option, try my High-Protein Breakfast Bowls with 20g of protein in just 15 minutes.

Fresh Berries: Strawberries or blueberries add natural sweetness and antioxidants, creating a nice flavor balance against the savory elements while keeping the meal nutritionally well-rounded.

Hash Browns: For weekend indulgence, crispy hash browns complement the soft burrito texture and add satisfying carbohydrates for active days.

Mixed Greens Salad: A simple side salad with lime vinaigrette adds freshness and helps you get vegetables first thing in the morning.

Storage & Serving Tips

These burritos store beautifully in the refrigerator for up to 3 days when wrapped tightly in foil or plastic wrap. I recommend letting them cool completely before wrapping to prevent condensation.

For reheating, I prefer the oven method—wrap in foil and heat at 350°F for 10-15 minutes for the best texture. The microwave works in a pinch (1-2 minutes), but the tortilla can get a bit chewy.

Pro tip: These freeze incredibly well for up to a month. I make a double batch every Sunday, wrap them individually, and grab one for breakfast throughout the week. Just thaw overnight and reheat as directed. If you love meal prep breakfasts, you’ll also want to try my Scrambled Eggs with Cottage Cheese recipe with 25g of protein.

High-Protein Breakfast Burrito

Packed with scrambled eggs, lean chicken, and black beans for 35g of protein in a satisfying breakfast wrap

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 1 portions

Course: Breakfast

Cuisine: American, Mexican

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole wheat tortilla burrito-size
• 2 large eggs
• 2 egg whites
• 3 oz cooked chicken breast shredded
• 1/4 cup black beans drained and rinsed
• 1/4 cup shredded cheddar cheese
• 2 tablespoons salsa
• 1/4 cup diced bell pepper
• 2 tablespoons diced onion
• 1 teaspoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 2 tablespoons fresh cilantro chopped

Equipment

• Nonstick skillet
• Spatula
• Mixing bowl

Method

 

1. Heat nonstick skillet over medium heat and add olive oil. Once oil shimmers, add diced bell pepper and onion. Cook for 3-4 minutes, stirring occasionally, until vegetables soften.
2. Add shredded chicken breast to skillet with vegetables. Sprinkle in cumin, chili powder, and garlic powder, stirring to coat evenly. Cook for 2-3 minutes to warm chicken and bloom spices.
3. Whisk eggs and egg whites together in a separate bowl. Push chicken mixture to one side of skillet, then pour egg mixture into empty space.
4. Let eggs sit undisturbed for 1 minute until edges begin to set, then gently scramble with spatula. Cook 2-3 minutes total until fluffy and just set.
5. Stir scrambled eggs into chicken mixture, add black beans and mix together. Sprinkle cheese over top and stir until melted. Remove from heat.
6. Lay tortilla flat and spoon filling into center, leaving 2 inches on each side. Top with salsa and cilantro, fold sides inward, and roll tightly from bottom to top.

Notes

Can be made ahead and stored in refrigerator for up to 3 days or frozen for up to 1 month. Reheat in oven at 350°F for 10-15 minutes or microwave for 1-2 minutes.