High-Protein Egg and Chicken Breakfast Burrito
These breakfast burritos are loaded with lean protein and fiber for a balanced and satisfying start to your day. Perfect for meal prep for a grab-and-go option all week long!
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
Notes
If you are preparing these as part of weekly meal prep, serve the salsa and Greek yogurt on the side. Adding them to the burrito ahead of time will cause the burrito to become soggy.
Nutrition Information (without salsa/ Greek yogurt)
Calories 310
Carbs 24 g
Fiber 13.7g
Protein 31 g
Fat 12.8 g
Saturated fat 3.8 g