Easy High Protein Breakfast Burrito (45g protein per portion)
This High Protein Breakfast Burrito recipe contains 45g of protein per portion. It's great for when you're looking for a lower calorie, high protein breakfast.
Servings: 4 burritos
Calories: 686kcal
Ingredients
- 400 g beef mince 5% fat
- 1 red onion finely diced
- 1 red bell pepper finely diced
- 400 g black beans 250g drained weight
- 1 teaspoon ground cumin
- 1 ½ teaspoon smoked paprika
- 2 teaspoon dried oregano
- 4 eggs
- 200 g spinach wilted and finely chopped (see notes)
- 40 g cheddar cheese grated
- 250 g cottage cheese
- 4 tablespoon passata or tomato paste
- 4 tortilla wraps
Instructions
- Place a large pan or skillet on medium heat and add in your beef mince. No need to add any oil because the beef has enough fat in it to create a base to fry in. Break up the beef with your spatula and fry for 5 minutes until browned.
- Once your beef is browned, add in the chopped red pepper, chopped onion, black beans, ground cumin, paprika, and dried oregano. Make sure to season with salt and pepper too. Stir to combine, and leave to fry for another 10 minutes, stirring occasionally.
- Place a pan of boiling water on medium-high heat and add in the eggs. Simmer for 8 minutes. Remove and transfer the eggs into a bowl of cold water. Peel and set aside.
- Get yourself a large bowl and add in the ground beef mixture. Followed by the chopped wilted spinach, cheddar, cottage cheese, eggs, and passata. Mash with a fork until well combined. Season with salt and pepper. Give it another mix, then taste and season accordingly.
- Time to wrap your burritos! Place a tortilla wrap on a clean surface and add just over a cup of the mixture into the centre of the wrap. Then bring in both sides and wrap the tortilla to form into a burrito. Repeat for the other 3 wraps.
- Either consume straightaway, or wrap with cling film or kitchen foil, and place in the fridge to eat at a later date! Enjoy!
Notes
For the wilted spinach: an easy way to do this is by placing the fresh spinach in a colander. Place it into the sink and pour over boiling water until the spinach has wilted. Then turn on your cold tap and rinse the spinach. Squeeze out all the water out of the spinach and chop up.
Step-by-Step Photos + more helpful info: My blog post includes helpful step-by-step photos to help guide you through making this recipe as well as other information that will help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs, etc...so scroll up this page to find them!
Storage: Once the high protein breakfast burritos have cooled, wrap in plastic wrap/cling film or kitchen foil and store in the fridge for up to 3 days.
Freezing: oh these are SO great for freezing! Once again, leave to cool, wrap up (don't forget to label with contents and date), and place in the freezer for up to 3 months. Leave to thaw in the fridge overnight.
Reheating: Reheat them in the air fryer from frozen at 160C / 320F for 15 minutes or in the microwave for a few minutes from defrosted.
Nutrition
Calories: 686kcal | Carbohydrates: 50g | Protein: 46g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 661mg | Potassium: 1287mg | Fiber: 13g | Sugar: 7g | Vitamin A: 6526IU | Vitamin C: 56mg | Calcium: 319mg | Iron: 9mg