Ingredients
Scale
- 2 tortillas
- 4 slices of turkey bacon
- ½ cup shredded cheese, Mexican style
- 2 eggs
- ¾ cup egg whites
- ½ cup diced bell peppers
- ¼ cup diced onion
- 4 tsp taco seasoning
- Olive oil spray, or olive oil or butter
- Salt
- Black pepper
Instructions
- Add olive oil spray, diced bell pepper, and diced onion to a small non-stick pan over medium heat. Sauté for 3-5 minutes until tender.
- In a small bowl add the eggs, egg whites, and taco seasoning. Whisk until evenly combined.
- Add the whisked eggs to the veggies in the pan. Scramble until cooked through. Season with salt and black pepper.
- Add the turkey bacon to another pan over medium-high heat. Cook on each side for 1-2 minutes.
- Next assemble the burritos. Divide the cheese between the two tortillas. Add the scrambled eggs on top of the cheese and the bacon on top of the eggs.
- Carefully roll the burritos. Enjoy straight away or store in the fridge / freezer! Check out my storage instructions for how to freeze and reheat.
Nutrition
- Serving Size: 1 Burrito
- Calories: 375
- Sugar: 1 g
- Sodium: 1,370 mg
- Fat: 17 g
- Saturated Fat: 6.5 g
- Carbohydrates: 18 g
- Fiber: 8 g
- Protein: 42 g
- Cholesterol: 240 mg
Keywords: high protein breakfast burrito, breakfast burrito meal prep, breakfast burritos freezeable