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Two High Protein Taco Breakfast Burrito halves stacked on a matte black plate. The lightly browned flour tortillas reveal a filling of seasoned ground turkey, scrambled eggs, melted cheese, black beans, and salsa against a dark rustic wooden background.

High Protein Taco Breakfast Burritos

Nesting Lane
High Protein Taco Breakfast Burritos are a quick, WW Friendly breakfast with 35 grams of protein. Great for meal prep and freezer breakfasts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Mexican-Inspired
Servings 6

Equipment

Large Skillet
Medium Bowl
Whisk
Wooden Spoon
Cutting Board
Sharp Knife

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

Estimated WW Points: 9 (Check official WW app for exact points)

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

Calories: 401kcalCarbohydrates: 29gProtein: 35gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 248mgSodium: 769mgPotassium: 580mgFiber: 4gSugar: 3gVitamin A: 809IUVitamin C: 1mgCalcium: 233mgIron: 4mg
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