Start your busy mornings with a meal that feels both indulgent and nourishing, like these Healthy Breakfast Burritos. Loaded with fluffy scrambled eggs, a mix of fiber-rich black beans and bell peppers, melty cheese, and lean chicken sausage, they pack 37 grams of protein per serving. Make a batch on Sunday, and you’ll have grab-and-go breakfasts ready all week long.
I’m not sure exactly where this came from but I’ve been desperately craving a good breakfast burrito recently. Specifically, I wanted one that was super flavorful, high in protein and fiber, moist and not dry, and holds up well for meal-prep. I see a lot of breakfast burritos that have potatoes in them but that just felt…unnecessary…to me, so instead we are loading up these healthy breakfast burritos with fiber-rich black beans, sneaky veggies, soft scrambled eggs, chicken sausage and cheese. It’s the perfect pairing in my opinion.
Now I don’t even consider myself an expert burrito-roller but these healthy breakfast burritos satisfied all my cravings, and were even better than I could’ve imagined. We’ve even eaten them for dinner some nights, because they’re that good. They are loadeddd, so they’re super filling, with 37g of protein in each burrito!
Take some time out of your weekend to meal prep these breakfast burritos so that you can have a healthy, insanely delicious breakfast ready to grab-n-go in the morning. They are also super customizable, so feel free to make them gluten free, dairy free or just add or take away whatever you want. It’s the kind of breakfast that you’ll be excited to get out of bed for.
Why You’ll Love these High-Protein Breakfast Burritos
- They are packed with 37g of protein and 4g of fiber!
- They’re super meal-prep friendly, and can even be frozen.
- These healthy breakfast burritos are full of Mexican-inspired flavor.
- They’re easily customizable, and can be made gluten free and/or dairy free.
- These are the ultimate savory breakfast!
What You Need to Make these Healthy Breakfast Burritos
For the Chicken Sausage:
- Spicy Italian Chicken Sausage: For this recipe, you want RAW chicken sausage, not the kind that comes pre-cooked! I find this in links at the meat counter of Whole Foods, or some brands sell it pre-packaged (including Trader Joe’s). Simply remove the casings before cooking.
- Smoked Paprika: Optional, for a bit more smoky flavor.
For the Black Bean Mixture:
- Olive Oil: A bit of olive oil, or avocado oil, for sautéing the bell pepper & onion.
- Green Bell Pepper: 1 whole bell pepper, for some added color and nutrients.
- Yellow Onion: 1/2 small yellow onion, finely died, for flavor.
- Garlic: Fresh minced is best!
- Black Beans: This adds lots of fiber and plant-based protein to the breakfast burritos! Make sure to drain & rinse before using.
- Salsa: I prefer a restaurant-style salsa, which is typically thinner and smoother. This is an easy way to add a bunch of flavor to the breakfast burritos.
- Cumin & Kosher Salt: Season with cumin & kosher salt to taste.
For the Eggs:
- Large Eggs: Of course, what is a breakfast burrito without eggs!?
- Kosher Salt & Black Pepper: Season to taste.
- Unsalted Butter: To coat the pan.
For the Breakfast Burritos:
- Burrito-Sized Flour Tortillas: You’ll need about seven or eight 10″ tortillas. I use these ones from Maria & Ricardo’s but feel free to substitute a gluten free tortilla, or grain free tortilla such as Siete.
- Mexican-Blend Cheese: This adds moisture and also a boost of protein! Feel free to omit, or substitute with vegan cheese, if you’re dairy-free.
- Olive Oil: The final step in making the perfect breakfast burritos is searing each side until golden in a bit of oil. Makes them crispy, warm, and delicious!
How To Make these High Protein Breakfast Burritos
Brown Chicken Sausage:
First, bring a large pan to medium heat. If using chicken sausage, add a light amount of oil to the pan. If using pork sausage, you can skip the oil. Then, add the sausage, season with smoked paprika if using, break apart with your spatula and continue cooking until browned and done through. Remove from pan and set aside.
Sauté Bell Peppers, Onion & Garlic:
Next, return pan to medium heat and add oil. Then, add onion, bell pepper & kosher salt. Sauté, stirring occasionally, until the onion is starting to turn translucent and tender, about 4 minutes. Add in garlic, stir, and cook for 1 more minute.
Add Black Beans, Salsa & Seasonings:
Then, add in the black beans, salsa, cumin and more kosher salt to taste. Stir, then use the back of your spatula to smush some of the black beans — they don’t have to all be mashed though. Allow it to cook for a minute or two longer, until the beans are warm. Remove from pan and set aside.
Whisk & Scramble Eggs:
Next, add eggs to a large bowl and beat them with a fork until combined. Bring a large pan to medium heat and add butter. Once melted, add the eggs and season with kosher salt & black pepper. Stir constantly with a spatula until the eggs are just set, about 2-3 minutes. Remove from pan and set aside.
Warm up Tortillas:
It’s important to warm up your tortillas before rolling the burritos so that they don’t break. I recommend doing this one at a time, to ensure that they stay warm. Wrap your tortilla in a damp paper towel and microwave for about 30 seconds.
Assemble Breakfast Burritos:
Place the cheese in a line down the center of your warm tortilla, then layer on the scrambled eggs, chicken sausage and black bean mixture. Press down on the top to flatten it a bit, then fold in the sides and roll tightly from the bottom up to form a burrito. Repeat with remaining tortillas.
Sear Breakfast Burritos:
Bring a large pan to medium heat and add ½ tbsp of oil. Once hot, add half of the breakfast burritos seam-side-down and cook until golden on each side, about 2 minutes per side. Remove from pan, add the remaining ½ tbsp of oil, and repeat the process with the rest of the burritos. Cut breakfast burritos in half and enjoy!
Frequently Asked Questions:
- Can I make these gluten free? For sure! All you need to do is use your favorite, pliable gluten free tortillas that are about 10″ in diameter. You can even make them grain free, by using a brand like Siete.
- Can I make them dairy free? Yup! Simply swap in a vegan Mexican-blend cheese OR omit it entirely and add some sliced avocado for creaminess (note: I would only do this if you’re planning to eat them shortly after assembling). You can also substitute vegan butter in the eggs, or use oil instead.
- How do I prevent my tortillas from breaking? Always be sure that your tortillas are warm, which makes them more pliable! I recommend heating them up one at a time so that they don’t cool down while you’re assembling each burrito.
Can I Freeze these Healthy Breakfast Burritos?
Absolutely! If you think you’ll be able to get through all of these healthy breakfast burritos in about 4 days, then I recommend just storing them in the fridge. However, if you’d like to prep these for postpartum or just have your freeze stocked, you can absolutely do that. After the burritos have cooled down, wrap them in parchment paper and transfer to a freezer-safe bag (I like Stasher bags for this). Place them in the freezer for up to 2 months.
To re-heat these breakfast burritos from frozen you can use one of three methods — microwave only, air fryer only or a combination of both. I personally prefer the combination of microwave and air fryer, but it’s slightly more labor intensive. For the microwave only option, remove the parchment and wrap the breakfast burrito in a damp paper towel. Place it on a plate and microwave on defrost setting for 3-4 minutes. Then, microwave on full power for 2-2.5 more minutes, until warmed all the way through.
For the air fryer only method, remove the parchment and air fry at 350F for about 18-20 minutes, flipping halfway. And if you’d like to combine both methods, I recommend first wrapping the breakfast burrito in a wet paper towel, placing on a plate and microwaving for 2 minutes, then removing paper towel, transferring to air fryer at 350F for 4-6 more minutes, flipping halfway.
How Should I Store Leftover Healthy Breakfast Burritos?
Allow your healthy breakfast burritos to cool down, then transfer them to an airtight container and store in the fridge for about 4 days. For a quick re-heat option, I recommend cutting them in half and placing in the microwave for about 1-1.5 minutes, or until warmed through. Let stand for a few minutes before enjoying. You can also pop them into a toaster oven or air fryer at 350F until warmed through.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Meal Prep Breakfast Recipes?
- Protein Pumpkin Pancakes
- Apple Chai Baked Oatmeal
- Caramel Apple Overnight Oats
- Mushroom Feta and Spinach Egg Bake
- Matcha Chia Seed Pudding
Healthy Breakfast Burritos
Equipment
- can opener
- fork or whisk
- large pan(s)
- spatula
- paper towels
Ingredients
For the Chicken Sausage:
- 1 lb spicy italian chicken sausage *
- ¼ tsp smoked paprika (optional)
For the Black Bean Mixture:
- 1 tbsp olive oil
- 1 green bell pepper finely diced
- ½ small yellow onion finely diced
- 2-3 garlic cloves minced
- 1 can black beans (15oz), drained & rinsed
- ½ cup salsa
- ½ tsp cumin
- kosher salt to taste
For the Eggs:
- 12 large eggs
- kosher salt & black pepper to taste
- 1 tbsp unsalted butter
For the Breakfast Burritos:
- 7 burrito-sized flour tortillas (10")**
- 6 oz shredded mexican-blend cheese
- 1 tbsp olive oil divided
Instructions
For the Chicken Sausage:
- Bring a large pan to medium heat. If using chicken sausage, add a light amount of oil to the pan. If using pork sausage, you can skip the oil. Then, add the sausage, season with smoked paprika if using, break apart with your spatula and continue cooking until browned and done through. Remove from pan and set aside.1 lb spicy italian chicken sausage, ¼ tsp smoked paprika
For the Black Bean Mixture:
- Return pan to medium heat and add oil. Then, add onion, bell pepper & kosher salt. Sauté, stirring occasionally, until the onion is starting to turn translucent and tender, about 4 minutes. Add in garlic, stir, and cook for 1 more minute.1 tbsp olive oil, 1 green bell pepper, ½ small yellow onion, 2-3 garlic cloves
- Then, add in the black beans, salsa, cumin and more kosher salt to taste. Stir, then use the back of your spatula to smush some of the black beans — they don't have to all be mashed though. Allow it to cook for a minute or two longer, until the beans are warm. Remove from pan and set aside.1 can black beans, ½ cup salsa, ½ tsp cumin, kosher salt
For the Eggs:
- Add eggs to a large bowl and beat them with a fork until combined.12 large eggs
- Bring a large pan to medium heat and add butter. Once melted, add the eggs and season with kosher salt & black pepper. Stir constantly with a spatula until the eggs are just set, about 2-3 minutes. Remove from pan and set aside.1 tbsp unsalted butter, kosher salt & black pepper
For the Breakfast Burritos:
- It's important to warm up your tortillas before rolling the burritos so that they don't break. I recommend doing this one at a time, to ensure that they stay warm. Wrap your tortilla in a damp paper towel and microwave for about 30 seconds.7 burrito-sized flour tortillas
- Place the cheese in a line down the center of your warm tortilla, then layer on the scrambled eggs, chicken sausage and black bean mixture. Press down on the top to flatten it a bit, then fold in the sides and roll tightly from the bottom up to form a burrito. Repeat with remaining tortillas.6 oz shredded mexican-blend cheese
- Bring a large pan to medium heat and add ½ tbsp of oil. Once hot, add half of the breakfast burritos seam-side-down and cook until golden on each side, about 2 minutes per side. Remove from pan, add the remaining ½ tbsp of oil, and repeat the process with the rest of the burritos.1 tbsp olive oil
- Cut breakfast burritos in half and enjoy! See body of blog post above for instructions on how to freeze and re-heat these.
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.