High-Protein Breakfast Burrito

why make this recipe

This burrito gives you a high amount of protein to start your day. It is quick to make. The ingredients are simple and healthy. You can eat it on the go or sit down and enjoy a warm meal.

introduction

This High-Protein Breakfast Burrito mixes eggs, cottage cheese, beans, and veggies for a filling meal. It cooks fast and keeps you full longer. If you like adding potatoes to your breakfast, check this air-fry breakfast potatoes guide for a quick side.

how to make High-Protein Breakfast Burrito

1. Whisk the eggs and cottage cheese in a bowl until smooth.
2. Heat the olive oil in a pan over medium heat. Add the diced onions and bell peppers. Sauté until soft.
3. Add the black beans and stir until they are hot.
4. Pour the egg and cottage cheese mix over the veggies and beans. Scramble until the eggs are cooked. Season with salt and pepper.
5. Warm the whole wheat tortillas in a pan or microwave for a few seconds.
6. Put the egg mix on each tortilla. Roll them up tight. Garnish with fresh cilantro if you like.

Ingredients :

• 4 large eggs
• 1/2 cup cottage cheese
• 1/2 cup black beans, drained and rinsed
• 1/2 cup diced bell peppers
• 1/4 cup diced onions
• 1 teaspoon olive oil
• 4 whole wheat tortillas
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Directions :

1. In a bowl, whisk together the eggs and cottage cheese until well combined.
2. Heat olive oil in a pan over medium heat. Add onions and bell peppers, and sauté until softened.
3. Add black beans to the pan and cook until heated through.
4. Pour the egg mixture over the veggies in the pan and scramble until cooked to your liking. Season with salt and pepper.
5. Warm the tortillas in another pan or microwave.
6. Divide the egg mixture among the tortillas, roll them up, and serve with fresh cilantro if desired.

how to serve High-Protein Breakfast Burrito

Serve warm. Cut the burrito in half for easy eating. Add salsa, hot sauce, or a little avocado if you want more flavor. Pack one for work or school in foil to keep it warm.

how to store High-Protein Breakfast Burrito

Cool the burritos to room temperature. Wrap each burrito in plastic wrap or foil. Store in the fridge for up to 3 days. To reheat, unwrap and warm in a pan or microwave until hot. You can freeze wrapped burritos for up to 2 months; thaw in the fridge before reheating.

tips to make High-Protein Breakfast Burrito

• Use low-sodium beans if you want less salt.
• Drain and rinse beans well to avoid extra sodium.
• Heat the pan to medium so the eggs cook gently and stay soft.
• Warm tortillas just before filling so they do not crack when you roll them.
• Add a little shredded cheese if you want more richness.

variation (if any)

• Add cooked breakfast potatoes or sweet potatoes for more carbs.
• Swap black beans for pinto or kidney beans.
• Add cooked turkey or chicken for extra protein.
• Use spinach, tomatoes, or mushrooms for different flavors.

FAQs

Q: Can I make this vegetarian?
A: Yes. This recipe is already vegetarian. Just keep the eggs and beans and skip any meat.

Q: Can I make this dairy-free?
A: Yes. Replace cottage cheese with a dairy-free yogurt or skip it and add a splash of plant milk.

Q: How long does it take to cook?
A: It takes about 10 to 15 minutes from start to finish.

Q: Can I meal prep these for the week?
A: Yes. Make and wrap them, then store in the fridge for up to 3 days or freeze for longer.

High-Protein Breakfast Burrito

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Cooking
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A quick and nutritious breakfast burrito filled with eggs, cottage cheese, beans, and fresh veggies.

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Ingredients

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• 4 large eggs
• 1/2 cup cottage cheese
• 1/2 cup black beans, drained and rinsed
• 1/2 cup diced bell peppers
• 1/4 cup diced onions
• 1 teaspoon olive oil
• 4 whole wheat tortillas
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

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Instructions

1. Whisk the eggs and cottage cheese in a bowl until smooth.
2. Heat the olive oil in a pan over medium heat. Add the diced onions and bell peppers. Sauté until soft.
3. Add the black beans and stir until they are hot.
4. Pour the egg and cottage cheese mix over the veggies and beans. Scramble until the eggs are cooked. Season with salt and pepper.
5. Warm the whole wheat tortillas in a pan or microwave for a few seconds.
6. Put the egg mix on each tortilla. Roll them up tight. Garnish with fresh cilantro if you like.

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Notes

Serve warm, with optional salsa, hot sauce, or avocado for added flavor. Can be meal prepped and stored in the fridge for up to 3 days.

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Nutrition

• Serving Size: 1 burrito
• Calories: 250
• Sugar: 2g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 15g
• Cholesterol: 210mg