Breakfast Burrito
Hearty breakfast burrito stuffed with scrambled eggs, black beans, cheese, avocado, and salsa. Freezer-friendly.
breakfasteasy
Hearty breakfast burrito stuffed with scrambled eggs, black beans, cheese, avocado, and salsa. Freezer-friendly.
Per serving · Adjust servings below to scale ingredients
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Scramble eggs in a non-stick pan over medium heat until just set (don't overcook).
Warm tortillas in a dry pan or microwave 10 seconds.
Layer each tortilla with eggs, black beans, cheese, avocado, salsa, and cilantro.
Fold sides in, then roll tightly from the bottom.
Optional: sear burrito seam-side down in a hot pan for 30 seconds for a crispy exterior.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
High-protein breakfasts set the tone for the entire day. Research consistently shows that consuming 30–40g of protein at breakfast reduces hunger hormones, stabilises blood sugar, and reduces overall calorie intake throughout the day compared to lower-protein morning meals. Each serving of Breakfast Burrito delivers 28g of protein at 480 calories — that's 17 calories per gram of protein, making it a solid protein sources on this site. Protein accounts for roughly 23% of total calories in this dish. The 38g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 24g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption. At 8g of dietary fiber per serving, this recipe also supports gut health and helps sustain fullness between meals.
Breakfast Burrito is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 28g of protein and 480 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 3 days. Many components can be prepped the night before — chop vegetables, mix dry ingredients, or pre-cook grains. Assembly takes under 5 minutes in the morning.
Keeps well in an airtight container in the fridge for 3-4 days. Reheat gently — add a splash of water or broth if the sauce thickens.
Swap heavy cream for coconut cream (dairy-free) or half-and-half (lighter). The sauce will be thinner but still delicious. Greek yogurt stirred in at the end also works.
The pan must be hot before the protein goes in — add oil and wait until it shimmers. Pat the protein completely dry first (moisture prevents browning). Don't crowd the pan; cook in batches with space between each piece.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
