Looking for a satisfying, protein-rich breakfast that’s easy to make and perfect for meal prep? These breakfast burritos, featuring scrambled eggs, chicken, pinto beans, and high-fiber wraps, are a fantastic way to fuel your day. Packed with essential nutrients, they provide a balanced mix of protein, fiber, and healthy carbohydrates to keep you energized for hours.
Nutritional Breakdown of Key Ingredients
Eggs
Eggs are a breakfast staple, providing high-quality protein and essential nutrients.
Calories: 70 per large egg
Protein: 6g
Fat: 5g (1.6g saturated fat)
Vitamins & Minerals: Rich in B12, choline, and selenium, supporting brain health and metabolism.
Chicken
Skinless chicken is an excellent source of protein with minimal fat.
Calories: 165 per 3-ounce serving
Protein: 31g
Fat: 3.6g
Vitamins & Minerals: High in niacin and phosphorus, essential for energy metabolism and bone health.
Pinto Beans
Pinto beans add fiber, plant-based protein, and a boost of essential minerals.
Calories: 120 per ½ cup
Protein: 7g
Fiber: 7g
Vitamins & Minerals: High in folate, iron, and magnesium, supporting heart health and digestion.
High-Fiber Wraps
Using a high-fiber wrap enhances digestion and satiety. I like to use OLE XTREME WELLNESS! HIGH FIBER CARB FRIENDLY
Calories: 60
Fiber: 12G
Protein: 4g
Carbohydrates: 16g
Meal Prep Tips
Making breakfast burritos in advance is a game-changer! Here’s how to efficiently prepare them:
Batch Cook the Filling – Double or triple the recipe so that you have enough for a week or more.
Assemble & Wrap – Fill each high-fiber wrap with the prepared ingredients. Ensure your burrito stays firm and not soggy by keeping the filling ingredients dry. Thoroughly drain the beans, making sure no excess water remains. Hold off on adding liquid toppings like salsa, sour cream, or Greek yogurt until you’re ready to eat. If you prefer not to unwrap your burrito later, serve those extras on the side for dipping instead.
Storage – Wrap each burrito in foil or parchment paper and store in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
Reheat & Enjoy – For refrigerated burritos, microwave for 1-2 minutes. For frozen burritos, microwave for 3-4 minutes or bake at 350°F for 20 minutes.
Customize Your Breakfast Burrito
Add Extra Veggies – Add spinach or mushrooms for extra nutrients.
Spice It Up – Add hot sauce, or jalapeños for extra flavor.
Healthy Fats – Avocado slices enhance flavor and nutrition.
High-Protein Egg and Chicken Breakfast Burrito
Equipment
- skillet
Ingredients
For The Filling
- 4 large eggs
- 4 egg whites, optional (for extra protein) (or 8 tablespoons liquid egg whites)
- 1 tsp salt
- 1 cup cooked chicken breast, chopped or shredded
- 1/2 cup pinto beans, rinsed and well drained
- 1 tsp extra virgin olive oil
- 1/2 cup diced red bell peppers, optional
- 1/4 cup diced red onion, optional
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
For The Burritos
- 4 whole grain, high fiber tortillas
- 1/2 cup shredded cheese, reduced fat
- 1/4 cup salsa, optional
- 2 tbsp plain nonfat Greek yogurt, optional
Instructions
Prepare the Egg
- In a bowl, whisk together the eggs, egg whites, salt and pepper.
- Pour in the egg mixture and gently scramble, stirring frequently, until just set. Set aside.
Cook The Chicken and Veggies
- In the same skillet, saute the onions and pepper in oil, for 3 - 4 minutes until softened.
- Add the cooked chicken, pinto beans, cumin, smoked paprika, and chili powder. Stir to combine and heat through (about 2 minutes).
Assemble the Burritos
- Lay a tortilla flat and sprinkle a small amount of shredded cheese in the center.
- Layer scrambled eggs and chicken mixture, and top with salsa and Greek yogurt or toppings of choice.
- Fold in the sides of the tortilla and then roll it up tightly.
Optional Step- Heat Burritos
- For a crispy exterior, lightly toast the burrito in a skillet