High Protein Taco Breakfast Burritos are a great way to switch things up when regular eggs and toast are getting a little boring.
You still have your breakfast eggs, but now there’s seasoned ground turkey, black beans, cheese, and salsa tucked into a warm tortilla. Basically, breakfast with a little taco attitude.
Each burrito has about 35 grams of protein, so there’s plenty here to keep you satisfied through a busy morning. And these aren’t tiny burritos with barely any filling. The perfect high protein breakfast.
You’ll need a large skillet for the turkey and eggs, along with a mixing bowl to whisk everything together. Nothing complicated. The whole recipe takes about 35 minutes and makes six burritos.
Keep a few in the refrigerator for the next couple of mornings, or wrap them individually and freeze them for later.
You can even change the salsa depending on how much heat you want. Mild, medium, spicy. Totally up to you.
Why You’ll Love This High Protein Taco Breakfast Burritos Recipe
35 Grams of Protein Per Burrito
These aren’t skimpy breakfast wraps. Between the turkey, eggs, egg whites, cottage cheese, and beans, you’re getting a filling breakfast with plenty of protein.
Taco Flavors for Breakfast
Taco seasoning, salsa, and Mexican blend cheese give these burritos a little kick. They’re a nice change from the usual bacon, egg, and cheese breakfast.
Six Breakfasts in One Batch
Make all six burritos at once and you’ve got breakfast covered for several mornings. You can refrigerate what you’ll use soon and freeze the rest.
Easy to Change the Heat
Keep things mild with a gentle salsa, or go with something spicier. You can also use hot taco seasoning if you want more heat throughout the filling.
A Hearty Grab-and-Go Breakfast
One burrito is a full serving. Wrap it up, reheat it when you’re ready, and breakfast is taken care of without much work.
Ingredient Substitutions
Ground Turkey
Use 93% lean ground beef or ground chicken instead. Ground beef will give the burritos a more traditional taco flavor.
Yellow Onion
White onion works just as well. You can also use red onion if that’s what you have.
Taco Seasoning
Use a homemade taco seasoning blend instead of packaged seasoning. Adjust the salt depending on how much is already in the blend.
Eggs
Replace some of the whole eggs with additional liquid egg whites if you prefer. The texture will be a little less rich.
Low-Fat Cottage Cheese
Use fat-free cottage cheese or plain Greek yogurt. Greek yogurt will give the eggs a slightly tangier taste.
Black Beans
Pinto beans are a good substitute. Drain and rinse them before adding them to the eggs.
Reduced-Fat Mexican Blend Cheese
Try reduced-fat cheddar, Monterey Jack, or a combination of the two.
Salsa
Use mild, medium, or hot salsa. Pico de gallo is another option, but drain off excess liquid before adding it.
High-Fiber Flour Tortillas
Regular flour tortillas work, too. Just keep in mind that the nutrition and WW Points will change depending on the brand and size.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Burrito Meal Prep Kit
A few simple supplies can make breakfast burrito meal prep much easier. These are handy for wrapping, labeling, freezing, and keeping your burritos organized until you’re ready to reheat them.
Aluminum Foil Sheets
Pre-cut foil sheets make wrapping a batch of breakfast burritos quick and easy.
Breakfast Burrito Stickers
Easy labels for marking wrapped burritos or freezer bags so your meal prep stays organized.
Gallon Freezer Bags
Great for storing several wrapped breakfast burritos together and keeping your freezer neat.
High Protein Taco Breakfast Burritos
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 pound 93% lean ground turkey
- ½ cup yellow onion finely diced
- 1 tablespoon taco seasoning
- ¼ teaspoon salt
- 6 large eggs
- 1 cup liquid egg whites
- ½ cup low-fat cottage cheese
- ½ cup black beans drained and rinsed
- ½ cup shredded reduced-fat Mexican blend cheese
- ¼ cup salsa
- 6 large high-fiber flour tortillas
Instructions
- Heat a large skillet over medium-high heat.
- Add the ground turkey and diced onion. Cook for 6 to 8 minutes, breaking the turkey into small pieces, until the turkey is fully cooked and the onion is tender.
- Stir in the taco seasoning and salt. Cook for 1 minute.
- Transfer the turkey mixture to a plate.
- In a medium mixing bowl, whisk together the eggs, egg whites, and cottage cheese until blended.
- Reduce the skillet heat to medium.
- Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are just set.
- Stir the black beans into the eggs and remove the skillet from the heat.
- Arrange the tortillas on a clean work surface.
- Divide the turkey mixture evenly among the 6 tortillas. Spoon the egg and black bean mixture evenly over the turkey.
- Sprinkle each burrito with shredded Mexican blend cheese. Spoon the salsa evenly over the fillings.
- Fold the sides of each tortilla inward and roll tightly to form a burrito.
Notes
Tips and Tricks
Drain Excess Liquid – If the turkey releases a lot of liquid, drain it before adding the taco seasoning. You don’t want soggy burritos. Keep the Eggs Soft – Take the eggs off the heat as soon as they’re set. They’ll cook a little more when you reheat the burritos. Don’t Overfill – Divide the filling evenly so you can roll each tortilla tightly without tearing it. Warm the Tortillas – A few seconds in the microwave makes them easier to fold, especially high-fiber tortillas. Choose Thick Salsa – Chunky salsa works better than thin, watery salsa when you’re making burritos ahead. Let the Filling Cool – If you’re freezing the burritos, let the filling cool before wrapping them. This helps prevent excess moisture inside the tortillas.Storing and Reheating
Refrigerator – Wrap each burrito tightly and refrigerate in an airtight container for up to 3 to 4 days. Freezer – Wrap cooled burritos individually in foil or freezer-safe wrap. Place them in a freezer bag and freeze for up to 2 months for best quality. Microwave – Remove the foil and wrap the burrito in a damp paper towel. Microwave for 1 to 2 minutes if refrigerated, or 3 to 5 minutes if frozen, turning halfway through. Heat until the center reaches 165°F. Oven – Wrap the burrito in foil and heat at 350°F for about 15 to 20 minutes if refrigerated, or 30 to 40 minutes if frozen, until heated through to 165°F.Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like:
- Southwest Beef and Sweet Potato Lettuce Wraps
- High Protein Taco Breakfast Burritos
- Easy Creamy Corn Casserole
- Chicken Pot Pie Sweet Potato Bowl
- Chicken and Biscuit Breakfast Burritos
