High-Protein Breakfast Burrito
A handheld breakfast wrap combining scrambled eggs, protein, and vegetables in a warm flour tortilla. Filled, rolled, and served warm or cold for grab-and-go convenience.
Ingredients
Method
Dice the bell pepper, onion, and greens. Cook the protein (if not pre-cooked) and set aside. Warm the tortillas in a dry skillet or over a flame until pliable.
Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 2–3 minutes until softened.
Add spinach or kale and cook for 1 minute until wilted.
Pour beaten eggs into the skillet. Stir gently and cook for 2–3 minutes, scraping the bottom occasionally with a spatula, until eggs are just set but still soft.
Lay one warm tortilla flat on a plate. Place half the scrambled-egg mixture in the center, leaving a 1-inch border.
Top with half the cooked protein, half the beans (if using), and half the cheese. Fold the sides inward, then roll tightly from bottom to top, keeping the filling tucked in.
Repeat with the second tortilla and remaining filling.
Serve warm, or wrap in foil to cool and eat later. Serve with salsa or hot sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →