Like many of you, I’m obsessed with breakfast burritos.
All of my favorite ingredients, ‘cheese’, bacon, avocado, and black beans in a wrap. What more do you want from a breakfast?
But don’t go running into McDonald’s for their breakfast burritos just yet.
Those burritos from the McDonald’s breakfast menu are full of sodium, unhealthy fat, and calories.
Feeling slugging and bloated after breakfast is certainly not the way to start your day. Nor, it supports your day in a productive way.
This is why I had to create a healthier version of breakfast burritos that I can eat without guilt.
I came up with this healthy breakfast burrito recipe that’s filling and nutritionally balanced.
It’s full of fiber, protein, vitamin C, and healthy fat from the avocado.
Healthy Breakfast Burrito Ingredients
Eggs are an excellent source of high-quality protein.
A majority of the protein in an egg is found in the egg white, so be sure to include it in your scrambled egg.
Egg whites are also rich in selenium, vitamin D, B6, B12, and minerals such as zinc, iron, and copper.
Bacon in moderation can be part of your healthy diet. Turkey bacon, in particular, is, even more, a health-conscious choice.
It’s high in protein and moderate in fats. It contains what’s called oleic acid, the same healthy fatty acid found in olive oil.
Bacon also provides Vitamin B12, which is said to improve your mental acuteness and metabolic health.
Black beans provide more than volume to this healthy breakfast.
They are a rich source of protein, fiber, and nutrients such as calcium, magnesium, iron, and zinc. In just 1 cup, it provides 14 g of fiber and 19 g of protein with zero cholesterol.
It’s one of the main reasons why this meal is so filling and brings satiety. Thanks to those beans, you’ll be full for hours after eating this burrito.
Avocado is one special fruit that should be stapled in your healthy diet plan. It’s a health bundle that provides everything from monounsaturated fats to C, B, and A Vitamins.
It’s also a great source of fiber and potassium, adding more satiety to this meal. Plus, burritos are never complete without avocados!
How to Make a Healthy Breakfast Burrito
- 2 whole eggs
- 2 slices of Paleo turkey bacon, chopped
- 1/4 cup of black beans, cooked
- 1 cup of bell peppers, chopped
- 1/2 cup of onions, chopped
- 1/2 cup Mexican blend cheese
- 1/2 avocado, peeled and diced
- 2 tbsp cilantro, chopped
- Two ( 10 inches) flour tortillas
- 1 tbsp of avocado oil
- Whisk the eggs in a mixing bowl.
- Coat your frying pan with 1/2 tablespoon of avocado oil and heat it over medium to medium-high heat.
- Cook the bacon, onions, and bell peppers until the onions and bacon are fully cooked, about 7-10 minutes. Lightly season with salt and pepper and transfer to a dish to set aside.
- Heat the other 1/2 tablespoon of avocado oil in the pan over medium heat. Add the egg mixture and scramble with a rubber spatula. Cook thoroughly and season it with salt and pepper. Transfer the scrambled eggs to a plate to set aside until assembly.
- Prepare two large plates and spread one warmed-up flour tortilla on each. In the middle, nicely place 1/2 of the scrambled eggs, veggies, and bacon. Layer with 1/2 of the cooked beans, 1/2 of the diced avocado, 1/2 shredded cheese, and cilantro. Roll up the burrito and serve!
Amount Per Serving: Calories: 496Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 225mgSodium: 454mgCarbohydrates: 34gFiber: 8gSugar: 6gProtein: 22g
Customizing Your Breakfast Burrito
Here are a few ways to customize this breakfast burrito your way:
Add sliced jalapeno or hot sauce on top for a kick and more flavor.
Keto Diet: If you are on a high-fat, low carbohydrate diet like a keto diet, add a tablespoon of sour cream and some extra cheese to up your fat intake.
And be sure to hold the hash brown potatoes or hash brows as they are high in carbs.
GF: Making this breakfast burrito recipe into a gluten-free version is quite easy. Instead of using flour tortillas, use corn or gluten-free tortillas.
Instead of shredded cheese, get a block of cheese and shred it at home to avoid the flour.
I usually make ahead and roll a few of these the night before to make it to-go friendly.
If you decide to make it ahead, simply heat it up before you eat and enjoy it!