Southwest-Style High-Protein Breakfast Burritos
These Southwest-style breakfast burritos are built around protein and fiber, with eggs, ground turkey, black beans, and roasted vegetables, all wrapped in a quality tortilla and finished with a creamy jalapeño yogurt sauce that pulls everything together.
I love having these prepped and ready in the fridge during the week. Each burrito packs in at least 30 grams of protein, which helps me start the day feeling satisfied and energized instead of reaching for something mid-morning.
The creamy jalapeño yogurt sauce is what makes them. It’s slightly spicy, with the fresh cilantro and lime, and it perfectly balances the warm spices in the filling. I’m always adding Greek yogurt or cottage cheese as the base in my sauces. It’s such a great way to sneak in more protein without adding a ton of calories from fat, versus if you were to use sour cream or mayo.
Southwest-Style High-Protein Breakfast Burritos
Ingredients
Roasted Vegetable Filling
- 3 cups diced butternut squash
- 2 cups chopped bell peppers
- 1 cup chopped onion
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Protein & Egg Mixture
- 1 lb ground turkey
- 6 large eggs
- 3/4 cup cooked black beans
For Assembling
- 6 large tortillas
- 1 cup shredded smoked cheddar cheese I used Origin Milk A2
- Fresh cilantro
Creamy Jalapeño Yogurt Sauce
- 1 cup plain Greek yogurt
- 2 tbsp milk
- 1 –2 tbsp sriracha I love Yellowbird brand
- 1 small jalapeño
- 1/4 cup fresh cilantro
- 2 tbsp lime juice
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 –1/2 tsp salt
- 1 –2 tsp honey optional
Instructions
Roast the vegetables:
- Preheat oven to 400°F. Add diced butternut squash, bell peppers, and onion directly to a greased 9×13-inch casserole dish. Drizzle with olive oil and sprinkle with cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Toss to coat evenly. Roast for 25–30 minutes, until tender.
Cook the turkey:
- While the vegetables are roasting, cook ground turkey in a skillet over medium heat. Season with a pinch of cumin, smoked paprika, salt, and pepper. Cook until browned and fully cooked through.
Add remaining ingredients:
- Reduce oven temperature to 375°F. Remove the casserole dish from the oven and add the cooked ground turkey and black beans. Pour in the whisked eggs and stir everything together directly in the dish until evenly combined.
Bake:
- Return the dish to the oven and bake for about 15 minutes, or until the eggs are just set. Do not overbake.
Divide and assemble:
- Let cool slightly, then divide into 6 equal portions. Spoon filling onto tortillas, add shredded cheddar and fresh cilantro, and wrap tightly.
Pan-sear:
- Heat a skillet over medium and sear each burrito until golden brown on both sides.
Serve:
- Serve warm with creamy jalapeño yogurt sauce on the side.
