High Protein Breakfast Burrito {Easy Meal Prep}
A protein and fiber packed breakfast burrito with a crunchy, crispy cheese crust. Topped with Greek yogurt, sliced black olives, avocado, and diced tomatoes for a delicious and nutritious breakfast that will keep you full all morning long! Perfect for high protein meal prep!
Servings 5 servings
Calories 336kcal
Ingredients
- 5 Mission Low-Carb 10- Inch Tortillas
- 10 large eggs
- 1 1/4 cups black beans, drained and rinsed
or use 14.5 ounce can - 1 1/2 cups shredded Mexican-blend cheese
- 4 tablespoons diced jalapenos, fresh or canned
- Avocado spray or olive oil
- Garlic powder, salt and pepper to taste
Toppings or Add-Ins
- Greek yogurt
- Sliced avocado
- Diced tomatoes or pico de gallo add on top, not in burrito
- Sliced black olives
- Hot sauce
- Onion or bell peppers (optional) can be added into the egg scramble
Instructions
- Preheat the oven to 400 degrees F.
- Crack eggs into a mixing bowl and whisk until well-combined. Season with salt, pepper and garlic powder.
- Heat a pan on the stove on medium heat and spray with avocado spray or olive oil. Pour egg mixture into a pan along with jalapenos and black beans. Use a spatula to stir the eggs around the pan. Continue to stir frequently until the eggs are set.
- Transfer the egg scramble to a bowl to cool before assembling the burritos.
- Spray a 11 x 7 rectangular pan with cooking spray. Any size pan will work, just ensure that the burritos are packed in tightly to hold them together while baking.
- Lay tortillas flat on a clean surface. Spread a layer of shredded cheese on first and then place 1/5th of the egg mixture in the middle. Try to divide the scrambled egg mixture into 5 servings. Fold the sides of the tortilla in, and roll. Then carefully place the burrito, seam side down, into the pan. Optional: you can spread bottom of the pan with shredded cheese so there is a cheese crust underneath each burrito, too.
- Repeat with the remaining tortillas - packing them tightly together so they hold in place. It's ok if some of the filling comes out - the burritos will hold together once cooked.
- .Once the burritos are assembled, top with shredded cheese and black olives.
- Cook for 12-15 minutes, until the burritos are firm and the cheese is crispy (but not burnt). Can also broil for 1-2 minutes on high to really get a crispy, sturdy burrito!
- Top with Greek yogurt, sliced avocado, and diced tomatoes. Enjoy!
- For Air-Fryer and Stove-Top: Layer the burritos in your air fryer and sprinkle the top of each one with cheese. Cook on 400 degrees F for 8-10 minutes. To make on the stove top, heat a pan on medium-high heat. Sprinkle a layer of cheese onto the pan and then layer the burritos. Flip after the cheese has crisped onto the burrito. Add more cheese to the bottom if you can!
Notes
- Store leftovers individually wrapped in tinfoil or in a storage container with the toppings. Ensure the tortilla has cooled down before freezing! Serve Greek yogurt on the side to maintain the live, active cultures and prevent sogginess of the burrito.
- Will stay fresh in the fridge for up to 4 days, or in the freezer for up to 3 months. For best results when reheating, air fry for 5 minutes at 380 degrees F!
- Pick it up and eat it OR put it on a plate and eat with a fork - making sure there is yogurt, avocado, tomatoes and jalapenos with each bite!
| Nutrition Facts | |
|---|---|
| Servings: 5 | |
| Amount per serving | |
| Calories | 336 |
| % Daily Value* | |
| Total Fat 16.7g | 21% |
| Saturated Fat 7.5g | 37% |
| Cholesterol 33mg | 11% |
| Sodium 627mg | 27% |
| Total Carbohydrate 20.4g | 7% |
| Dietary Fiber 11.1g | 40% |
| Total Sugars 1.8g | |
| Protein 25.5g | |
| Vitamin D 4mcg | 18% |
| Calcium 261mg | 20% |
| Iron 1mg | 6% |
| Potassium 403mg | 9% |
Nutrition
Calories: 336kcal