Easy Protein-Packed Egg White Breakfast Burrito
A quick, healthy, and protein-rich breakfast burrito featuring fluffy egg whites, black beans, veggies, and cheese wrapped in a warm whole wheat tortilla. Perfect for busy mornings and customizable to your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 4 large egg whites (about 120 ml)
- ½ cup (120 g) black beans, drained and rinsed
- 1 large whole wheat tortilla (about 10-inch/25 cm)
- ¼ cup (30 g) shredded cheese (cheddar or Monterey Jack), optional
- 2 tablespoons (30 g) salsa (mild salsa verde preferred)
- 2 tablespoons (30 g) finely chopped onion
- ¼ cup (40 g) diced bell pepper
- 1 teaspoon (5 ml) olive oil
- ¼ teaspoon (1 g) ground cumin
- Salt and pepper to taste
- Small handful fresh cilantro, chopped (optional)
Instructions
- Finely chop onion and bell pepper; set aside.
- Rinse and drain black beans, then lightly mash with a fork; set aside.
- Whisk egg whites in a small bowl until frothy but not stiff, about 30 seconds.
- Heat olive oil in a non-stick skillet over medium heat. Add onion and bell pepper; sauté for 3–4 minutes until softened and fragrant.
- Add ground cumin and stir, then add mashed black beans; cook for 2 minutes to warm through.
- Reduce heat to medium-low and pour in whisked egg whites. Let sit undisturbed for 10 seconds, then gently stir until eggs are just set but still moist, about 3 minutes.
- Warm the whole wheat tortilla in a dry pan or microwave for 15 seconds until soft.
- Place the cooked egg white mixture down the center of the tortilla. Sprinkle shredded cheese and add salsa on top. Add cilantro if using.
- Fold the sides over the filling and roll tightly from the bottom up to enclose.
- Optional: For a crispier burrito, place seam-side down in a warm skillet for 1–2 minutes until golden brown.
Notes
Do not overcook egg whites; keep them soft and slightly creamy. Use fresh tortillas for easier rolling. For a dairy-free option, omit cheese or use plant-based cheese. For gluten-free, substitute corn tortillas. Add hot sauce or jalapeños for heat. Burritos can be made ahead and stored in the fridge for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 burrito
- Calories: 280
- Fat: 5
- Carbohydrates: 27
- Fiber: 7
- Protein: 28
Keywords: egg white breakfast burrito, healthy breakfast, protein-packed breakfast, quick breakfast, easy breakfast burrito, high protein, low fat, whole wheat tortilla