Description
Portable and protein-rich breakfast burritos with scrambled eggs, whole-wheat tortillas, and savory fillings. Customize with bell peppers, onions, black beans, and cheese for a satisfying, make-ahead meal that fuels productivity. Each burrito offers 20g of protein and pairs well with fresh salsa, avocado, or hot sauce.
Ingredients
4 large eggs
1 cup cheddar cheese
1 medium red bell pepper
1/2 medium onion
1 cup canned black beans
6 large whole-wheat tortillas
2 tablespoons olive oil
Instructions
Cut red bell pepper and onion into 1/4-inch dice
Drain and rinse black beans in a colander
Crimp edges of tortillas for easier folding
Heat olive oil in a skillet over medium-high heat
Add diced vegetables and sauté until tender (4-5 minutes)
Beat eggs and scramble until just set (3 minutes)
Mix in black beans and cheese, cooking until warmed through
Warm tortillas in microwave for 10 seconds each
Spread 1/2 cup filling onto each tortilla’s center
Roll burritos tightly, tucking in sides for secure closure
Notes
Cheddar cheese can be substituted with vegan cheese or feta.
Tofu scramble offers a vegan protein alternative.
Mushrooms or zucchini can replace the red bell pepper.
Wrap burritos in foil for easy reheating and better hold.
Adjust seasonings after assembly for optimal flavor.
Store leftovers in an airtight container for 2-3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Sautéing
- Cuisine: American