High Protein Breakfast Burrito with Veggies

This high-protein breakfast burrito is quick, easy, vegetarian, and has 27 grams of protein to power you through your morning! 

This high-protein breakfast burrito is perfect for mornings when you want something hearty and fresh but don’t have a ton of time. It takes just over 10 minutes to make and is packed with 27 grams of protein. 

Add it to the rotation of other easy, balanced breakfasts for weekday mornings, like smoked salmon, scrambled eggs, and avocado on toast, overnight oats, and a Greek yogurt parfait. 

While you might not always have time for a full sit-down breakfast, this vegetarian breakfast burrito is quick enough to make even on busy mornings. With simple ingredients like baby spinach, bell peppers, and onions, it’s easy to prepare ahead of time, so everything is ready to go in the A.M. 

This breakfast burrito uses a (not so) secret method to get the protein up to 27 grams without using any meat. We add egg whites to a whole egg, so you get the nutrition of a whole egg with the extra protein of the egg whites for a seriously winning combo. 

Pair it with some fresh fruit and a cup of coffee or tea, and you’ve got a balanced, protein-packed breakfast that’s ready in no time!

Jump to:

• Why You’ll Love This Recipe
• 🛒 Key Ingredients
• 🥣 Step by Step Instructions
• 🗯 Tips and Tricks
• 🛍Substitutions
• ↔️ Customize it
• 🍲Make ahead and storage instructions
• 🍲 Recipe

Why You’ll Love This Recipe

• Ready in under 15 minutes, making it perfect for busy mornings. 
• Each breakfast burrito has 27 grams of protein to keep you full and energized for hours.
• Loaded with nutrient-rich veggies like spinach, bell peppers, and onions for added fiber, vitamins, and minerals. 
• Super customizable — add your favorite veggies or swap in different cheeses to use what you have on hand and make it your own! 
• As is, this recipe is meat-free and vegetarian-friendly. 
• Easily cut down on prep time by chopping veggies or scrambling eggs ahead of time! 

🛒 Key Ingredients

• Egg: A whole egg adds richness to the flavor and extra nutrients like choline and vitamin D. 
• Liquid egg whites: Keep a box of liquid egg whites in the fridge for this recipe to add extra protein without the extra fat and calories from the whole eggs. 
• Baby spinach: Packed with vitamins like A and C, spinach adds a fresh, slightly earthy flavor and boosts the nutrient content of this breakfast burrito. 
• Diced bell peppers: I love adding diced peppers for extra color and nutrients like vitamin C. 
• Diced onions: Use yellow, white, or red onions for extra flavor. 
• Tortilla: Wraps your burrito up into a handheld breakfast and adds carbs for energy and extra protein. 
• Shredded cheese: Optional, but highly recommended. Cheese adds a creamy texture, extra protein, and a calcium boost. 

See recipe card for quantities.

🥣 Step by Step Instructions

1. In a small bowl, scramble the egg and egg whites. Season with salt and pepper as desired. Set aside.
2. Lay your tortilla shell on a plate and sprinkle with half of the cheese.
3. Spray a small non-stick pan with cooking oil and heat to medium. Add diced peppers and onions and saute until soft, about 5 minutes. Add the spinach and lightly stir until wilted. Spread over top of the cheese on the tortilla.
4. Place the pan back on the stovetop and add the egg. Scramble lightly with a spatula until cooked through. Add eggs to the vegetable and cheese mixture on the tortilla. Sprinkle with the remaining cheese.
5. Gently up the tortilla by slightly folding in each side, then rolling from the side closest to you. (Watch the video to see how I roll it up without the ends falling out).
6. Serve on its own or with avocado, sour cream, and salsa! 

🗯 Tips and Tricks

• Prep the veggies ahead of time: Dice the bell peppers and onions in advance and store them in the fridge in an airtight container for up to 4 days to save time in the morning. 
• Use a non-stick pan: This will make cooking the eggs and veggies easier and cut down on the oil and elbow grease needed for cleanup. 
• Warm the tortilla: Heat the tortilla on a dry skillet or in the microwave for a few seconds before assembling your breakfast burrito to make it more pliable and easier to roll.
• Don’t overstuff the burrito: Keep the filling in the center so it’s easier to fold without everything spilling out (watch my video to see how I do it!). 

🛍Substitutions

• Tortilla: Use a whole wheat, high-protein, low-carb, gluten-free, or grain-free tortilla to meet your unique diet needs. 
• Eggs: If you don’t have liquid egg whites, you can use 2 whole eggs or egg substitutes for a similar result.
• Cheese: For a dairy-free protein breakfast burrito, swap the cheese for plant-based alternatives like vegan shredded cheese or skip it altogether.
• Spinach: Kale or arugula can easily be substituted for spinach, adding a different flavor and texture.
• Onions: If you’re not an onion fan, use green onions or shallots for a milder taste or leave it out altogether. 

↔️ Customize it

• For a more filling breakfast, spread mashed avocado on the inside of the tortilla. This adds a creamy texture and extra healthy fats and calories to keep you fuller for longer. 
• Make it spicy with a dash of hot sauce or sriracha, a sprinkle of cayenne pepper or red pepper flakes, or add jalapeno peppers to your vegetable mixture. 
• Add more veggies and use a bigger tortilla shell for a heartier, vegetable-packed high-protein breakfast burrito. 
• Add more protein with cooked turkey sausage, chicken, or crumbled tofu. 

🍲Make ahead and storage instructions

Make Ahead: You can prep the veggies (bell peppers, onions, spinach) in advance and store them in an airtight container in the fridge for up to 3 days. This will save you time when assembling the burrito in the morning. 

You can also fully cook the burrito, wrap it tightly in foil or plastic wrap and store it in the fridge for up to 3 days. For longer storage, wrap it in foil and then place it in a freezer-safe bag. It can be frozen for up to 2 months.,

Reheating: To reheat from the fridge, simply unwrap the burrito from the foil, loosely wrap it in a paper towel, and microwave it for about 1–2 minutes until heated through. 

If reheating from frozen, microwave for 3–4 minutes, or bake it in a 350°F preheated oven for 15–20 minutes until warmed. For a crispier tortilla, reheat it in a skillet over medium heat for a few minutes on each side.

Did you make this vegetarian high protein breakfast burrito? 

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🍲 Recipe

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