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High-protein breakfast burrito cut open to show eggs, turkey sausage, black beans, peppers and melted cheese, salsa on the side.; title text reads High-Protein Breakfast Burrito Recipe
Good Fork Daily Editorial Kitchen

High-Protein Breakfast Burrito Recipe

Freezer-friendly high-protein breakfast burritos with eggs, turkey sausage, beans and no soggy tortilla.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling and wrapping 20 minutes
Total Time 1 hour 5 minutes
Servings: 8 burritos
Course: Breakfast
Cuisine: Mexican American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 1 cup liquid egg whites
  • 12 ounces raw turkey breakfast sausage casings removed
  • 1 bell pepper diced
  • 1/2 onion diced
  • 1 cup black beans rinsed and well drained
  • 1 cup shredded cheddar
  • 8 large flour tortillas burrito size
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil

Equipment

  • Large nonstick skillet
  • Sheet pan
  • Foil or freezer wrap
  • Food thermometer

Method
 

  1. Brown turkey sausage in oil, breaking it small, and verify 165°F.
  2. Add pepper and onion; cook until tender and dry.
  3. Whisk eggs, whites, salt and paprika; cook gently until just set with no wet liquid.
  4. Spread sausage mixture and eggs separately on a sheet pan for 15 to 20 minutes.
  5. Divide filling, beans and cheese among tortillas; fold sides and roll tightly.
  6. Wrap individually. Toast fresh burritos seam-side down, or freeze promptly.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • USDA lists 160°F for eggs and 165°F for casseroles and poultry; use a thermometer when safety certainty matters.
  • This recipe was developed through culinary research and editorial review.