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 6 servings
Calories 358kcal
Ingredients
- 6 Mission Low-Carb 10- Inch Tortillas
- 10 large eggs
- 1 1/4 cups canned black beans, drained and rinsed
- 1 1/2 cups shredded Mexican-blend cheese, divided
- 4 tablespoons diced jalapenos, fresh or canned or sub with green chilies, drained
- Avocado spray or olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika and salt
- 1 red bell pepper, diced
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°F. Lightly grease an 11 × 7-inch baking dish or sheet pan.
- Whisk the eggs with the chili powder, garlic powder, smoked paprika, salt, and pepper. Lightly oil a large nonstick skillet and heat over medium-low heat. Add the eggs, bell pepper, black beans, and jalapeños. Cook, stirring gently, until the eggs are set and no visible liquid remains.
- Remove from heat and stir in ¾ cups of shredded cheese. Let cool for about 5 minutes, until the filling is no longer steaming heavily.
- Warm the tortillas briefly until flexible. Start with a generous ½ cup filling in the center of each tortilla, leaving room around the edges. Fold the sides inward, then tuck the bottom over the filling and roll snugly. Use an additional tortilla if needed rather than overfilling.
- Place burritos seam-side down on a metal sheet pan or in a baking dish, leaving about 1 inch between them. Lightly brush or spray the tops with oil. Add ¾ cups of shredded cheese on top.
- Bake for approximately 15–20 minutes, until the tortillas are firm and the bottoms are golden, adding more time if needed.
- Serve with Greek yogurt, avocado, tomatoes, or your favorite toppings. If meal prepping for later, store the toppings separately.
Alternative Method: Pan-Fry or Air Fry
- Lightly oil a large nonstick skillet and heat over medium heat. Sprinkle shredded cheese down and then the burritos seam-side down and cook for approximately 2–3 minutes per side, until golden and crisp. Work in batches without crowding the pan. Alternatively, spread burritos into an air fryer. Top with cheese. Air fry at 400 degrees F for about 8 minutes, checking around the 6-minute mark.
Notes
- Nutritional info calculated with 1/2 cup plain Greek yogurt divided amongst 6 burritos, with additional toppings.
- Store leftovers individually wrapped in tinfoil or in a storage container.
- 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
Calories: 358kcal | Carbohydrates: 29g | Protein: 28g | Fat: 22g | Sodium: 700mg | Fiber: 19g | Sugar: 2g