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A nutritious breakfast is often touted as the most important meal of the day, setting the tone for your energy levels, focus, and metabolism. Among the myriad of breakfast options available, breakfast burritos stand out as a versatile and satisfying choice. They can be tailored to suit various tastes and dietary preferences, making them a popular favorite in many households.

High-Protein Egg and Veggie Breakfast Burritos

Start your day off right with these Power-Packed Breakfast Burritos, the perfect blend of convenience and nutrition! Loaded with fresh veggies, eggs, and black beans, they provide a hearty, satisfying meal for busy mornings or festive brunch gatherings. This easy weeknight dinner alternative is not only delicious but also customizable to fit any palate. Try making them ahead for a quick, wholesome breakfast on the go. Save this for later and fuel your mornings with goodness!
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Ingredients
  

6 large eggs

½ cup egg whites (approximately 4 egg whites)

1 cup fresh spinach, chopped

½ cup bell peppers, diced (choose red, green, or a mix for color)

½ cup cherry tomatoes, halved

¼ cup black beans, drained and rinsed

¼ cup low-fat shredded cheddar cheese

4 whole wheat tortillas (10-inch size)

2 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

Fresh cilantro, chopped (for garnish)

Salsa (optional, for serving)

Instructions
 

Prepare the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach, diced bell peppers, and halved cherry tomatoes to the skillet. Sauté the vegetables for approximately 3-4 minutes until they are tender and the spinach has wilted. Season the mixture with garlic powder, onion powder, salt, and black pepper. Once done, remove the skillet from heat and transfer the sautéed vegetables to a bowl.

    Cook the Eggs: In a mixing bowl, whisk together the whole eggs and egg whites until they are fully blended. Add a pinch of salt and black pepper to enhance the flavor. Use the same skillet and wipe it with a paper towel if needed, then add the remaining 1 tablespoon of olive oil. Pour the egg mixture into the skillet and cook over medium-low heat. Stir gently with a spatula until the eggs are just set and creamy, which should take about 3-5 minutes.

      Combine Ingredients: After the eggs have reached the desired consistency, carefully fold in the sautéed vegetable mixture along with the black beans. Mix everything together thoroughly to ensure an even distribution, and then remove the skillet from heat.

        Assemble the Burritos: Place the whole wheat tortillas flat on a clean surface or plate. Evenly divide the egg and vegetable mixture among the tortillas, ensuring there is enough space at the edges for folding. Sprinkle a modest amount of shredded cheddar cheese on top of the filling.

          Wrap It Up: Fold the sides of each tortilla inward to encase the filling, then roll the tortilla tightly from the bottom upwards to form a burrito shape. Verify that the filling is securely enclosed.

            Optional Toasting: If you prefer a crispy burrito, wipe the skillet clean again and place the rolled burritos seam-side down in the skillet over medium heat. Toast each side for 2-3 minutes until they achieve a beautiful golden-brown and crispy texture.

              Serve: Slice each burrito in half for easy handling and serve them warm. Garnish with freshly chopped cilantro on top, and don’t forget to have salsa on the side for dipping if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4