Southwest Egg White Breakfast Burritos
A delicious, high-protein breakfast burrito packed with Southwest flavors.
Equipment
- 1 non-stick skillet
- 1 spatula
- 1 cutting board
Ingredients
Main Ingredients
- 8 large egg whites
- 1/2 cup chopped bell peppers
- 1/2 cup chopped onions
- 1/2 cup black beans rinsed and drained
- 1/4 cup shredded cheddar cheese
- 4 whole wheat tortillas
Optional Add-ins
- 1/2 cup cooked turkey sausage crumbled
- 1/2 avocado sliced
Instructions
Preparation
- Chop the bell peppers and onions into small, uniform pieces. Rinse and drain the black beans.
- In a non-stick skillet over medium heat, cook the egg whites, stirring frequently, until just set.
- Heat each tortilla in a dry skillet for about 30 seconds on each side until warm and pliable.
Serving
- Place the egg whites, vegetables, beans, and cheese on each tortilla. Add any optional add-ins if using. Roll tightly and serve warm.
Storage
- Wrap each burrito in foil and store in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Notes
Pro Tips: Use medium-low heat to prevent the egg whites from drying out. Warm tortillas make wrapping easier.
Ingredient Substitutions: Swap cheddar cheese for Monterey Jack for a different flavor.
How to Serve: Serve with a side of salsa for extra zest.
Storage & Freshness: Store in the fridge for up to 3 days or freeze for longer storage.
Make-Ahead Tips: Burritos can be assembled and frozen in advance for quick breakfasts on busy mornings.
Ingredient Substitutions: Swap cheddar cheese for Monterey Jack for a different flavor.
How to Serve: Serve with a side of salsa for extra zest.
Storage & Freshness: Store in the fridge for up to 3 days or freeze for longer storage.
Make-Ahead Tips: Burritos can be assembled and frozen in advance for quick breakfasts on busy mornings.