Southwest High-Protein Breakfast Burrito
A hearty breakfast burrito stuffed with scrambled eggs, seasoned ground turkey, black beans, and pepper jack cheese for a Tex-Mex protein punch.
PROTEIN 38g
CALORIES 418
P:E RATIO 0.9
TIME 22m
YIELD 4
P:E 0.9
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
8 large eggs 38G PROTEIN
225g (8 oz) lean ground turkey 38G PROTEIN
1/2 cup (85g) canned black beans, drained and rinsed HIGH FIBER
1/2 cup (60g) shredded pepper jack cheese FLAVOR
4 large (10-inch) whole wheat tortillas CARB BASE
1/4 cup (60g) salsa FLAVOR
1 teaspoon cumin FLAVOR
1 teaspoon chili powder FLAVOR
1/2 teaspoon garlic powder FLAVOR
1/2 teaspoon salt FLAVOR
1/4 teaspoon black pepper FLAVOR
2 tablespoons fresh cilantro, chopped FLAVOR
Cooking spray FLAVOR
MEAL PREP LOGISTICS
- Storage: Wrap each burrito in foil, then place in a freezer bag. Refrigerate for up to 4 days or freeze for up to 3 months.
- Batching: Wrap finished burritos tightly in foil and freeze for up to 3 months for the ultimate grab-and-go breakfast.
- Reheat: From fridge: unwrap and microwave for 60-90 seconds. From frozen: microwave for 2-3 minutes, flipping halfway, or bake in foil at 375°F for 20 minutes.
EXECUTION STEPS
01
THE MACRO PREP
Cook ground turkey in a skillet over medium-high heat, breaking it apart, until browned. Season with cumin, chili powder, garlic powder, salt, and pepper. Remove and set aside.
02
HIGH HEAT SEAR
Wipe the skillet, spray with cooking spray, and scramble the eggs over medium heat until just set, about 3-4 minutes.
03
VEGGIE STEAM-SAUTÉ
Warm black beans in the microwave for 30 seconds.
04
THE ASSEMBLY
Warm tortillas in a dry skillet or microwave for 15 seconds each.
05
STEP 5
Divide scrambled eggs, seasoned turkey, black beans, cheese, salsa, and cilantro evenly among the four tortillas.
06
STEP 6
Fold in the sides and roll tightly into burritos. Slice in half to serve.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 8 large eggs
- 225g (8 oz) lean ground turkey
- 1/2 cup (85g) canned black beans, drained and rinsed
- 1/2 cup (60g) shredded pepper jack cheese
- 4 large (10-inch) whole wheat tortillas
- 1/4 cup (60g) salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- Cooking spray