High Protein Breakfast Burritos with Eggs Beans and Bacon
These high protein breakfast burritos are so flavorful and easy to prepare. They are stuffed with yummy ingredients that will give you the energy to face any challenge.
This recipe combines foods that many of us love to have for breakfast. Most Americans start the day with eggs, bacon, some beans or a grilled cheese sandwich. These high protein breakfast burritos combine all of those yummy flavors in one. In a single bite you get fluffy scrambled eggs, smoky bacon, delicious beans, crispy tortilla and gooey cheese. To make these burritos even tastier I also added some spices and a jalapeño pepper to the eggs. I think that enhances the Mexican flavors even more.
How is my burrito recipe different than others?
Breakfast burritos are so versatile. There are so many different burrito recipes online. You can wrap any of your favorite ingredients in a flour tortilla and make a meal out of it.
I think that my recipe is slightly different than all the rest because I add spices to the eggs before I scramble them. This small step is very important because it gives you more Mexican flavor.
When I was creating this recipe, I also focused on foods with high protein content. Since I do my workouts before breakfast it is essential for me to have some protein with my first meal. It helps me recover better and build muscle. I calculated that in a single burrito there is 30-35 grams of protein.
High protein ingredients:
- eggs– there are two eggs per serving which gives you 12 grams of protein
- cheese – I put about a quarter cup of cheese in each burrito, which is 6 grams of protein
- bacon – one slice of bacon per serving will provide 3 grams of protein
- beans – I used a whole cup of cooked beans for this recipe. This means that there is a quarter cup of beans and 10 grams of protein per serving.
You can make this recipe gluten-free if you use an almond flour tortilla. This will increase the protein content even more.
Tips about making the burritos
Prepare your ingredients before you start cooking. I like to wash and chop my vegetables before I start cooking this will guarantee that I won’t forget something.
Save some of the bacon fat. It is excellent for cooking eggs.
For this recipe I use the large 10-inch flour tortillas from Trader Joe’s. These are my favorite store-bought flour tortillas.
I used one jalapeño in this recipe that was slightly spicy. Taste the jalapeño before adding it to the eggs. If it is too spicy it can overpower the other flavors and ruin your breakfast. You control the heat in this recipe depending on your preference and tolerance to spicy foods.
I use gloves when I cut jalapeños and remove their seeds. If you use bare hands, avoid touching your face and eyes. That might cause redness and burning.
Cheese can be replaced. Make sure you use cheese that melts good. You want a gooey, stretchy bite. At most grocery stores there are bags of Mexican blend cheeses that can be perfect for this recipe. I avoid buying shredded cheese because there are anti clumping agents added to the cheese. I prefer to buy a block of cheese and grate it myself. It really doesn’t take much time and I’m in control with the amount I need.
I like to serve these breakfast burritos with salsa, sour cream or guacamole.
How to store and freeze burritos
If you have any leftovers, you have to cool them down before you store them in the fridge. If you think that you won’t be able to eat all four burritos don’t bake them all. You can store them in the refrigerator for 2-3 days in an airtight container or a gallon-sized ziplock bag. Reheat them in the oven, frying pan or toaster oven for best results. I don’t recommend microwave oven. This will make the eggs rubbery and the tortilla soft and elastic.
To freeze burritos, wrap them in parchment paper or tin foil and then in a gallon-sized ziplock bag. Freeze them for up to a month.
To defrost burritos, make sure you unwrap them first. Then place them on a baking sheet and bake for about 30 minutes at 355F. Turn halfway to make sure that the burrito is slightly browned and crispy.
High Protein Breakfast Burritos with Eggs Beans and Bacon
- 4 slices bacon
- 8 large eggs
- 1 Jalapeño pepper cbed, seeds and stem removed
- 1 tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp cumin
- salt and pepper to taste
- 1 cup canned red beans drained and rinsed
- 4 green onion stalks chopped
- 4 large flour tortillas
- 1 cup grated Cheddar cheese
- Cook the bacon in a large pan. Remove it on a paper towel to drain the excess fat. Safe about a tablespoon of the bacon fat.
- Crumble the bacon once it is cooled off.
To make the scrambled eggs
- Crack 8 eggs in a bowl. Whisk them until you break the yolks. Then add the smoked paprika, garlic powder, cumin, salt and pepper. Whisk again until the spices are incorporated.
- In the same pan you cooked the bacon add a tablespoon of bacon fat. Preheat the pan to medium-low heat. Add the finely chopped jalapeño to the pan and stir for few seconds. Then the eggs and reduce the heat to low. Once the eggs start to set use a rubber or wooden spoon to gently move them around the pan. Continue stirring until most of the liquid formed curds, but the eggs should still appear slightly wet. Add the chopped green onions. Remove the pan from the heat immediately. Then add the rinsed red beans and the crumbled bacon and stir.
To assemble the burritos
- Place a 10 inch flour tortilla on a flat surface. Add about ¼ of the scrambled egg mixture towards the middle of the tortilla. Add ¼ cup of grated Cheddar on top. Roll the tortilla tightly by tucking the ends.
- Repeat with the rest of the tortillas and filling.
- You can serve the burritos like that but I prefer a crunchy burrito. I line a baking sheet and bake them at 400F for 5-7 minutes.
- You can also pan fry them for about two minutes per side.
- Serve right away with your favorite sauces and dips. Read the blog post about information about storing and freezing leftovers.