Protein Peanut Butter Breakfast Burrito (Printable Page)
# What You Need:
→ Eggs & Dairy
01 -
4 large eggs
02 -
2 tablespoons milk (dairy or plant-based)
03 -
1 tablespoon unsalted butter
→ Vegetables
04 -
2 cups fresh baby spinach
05 -
1 small red bell pepper, diced (optional)
→ Wrap
06 -
2 large whole wheat tortillas
→ Protein & Sauce
07 -
2 tablespoons natural peanut butter
08 -
1 tablespoon honey (optional, for sweetness)
09 -
1 tablespoon warm water (to thin peanut butter, if needed)
→ Seasonings
10 -
1/4 teaspoon salt
11 -
1/8 teaspoon black pepper
# How to Make It:
01 -
In a small bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
02 -
Heat a non-stick skillet over medium heat. Add butter and allow to melt. Add the diced bell pepper (if using) and sauté for 2 minutes until slightly softened. Add spinach and cook, stirring, until wilted (about 1 minute).
03 -
Pour in the egg mixture. Gently scramble until eggs are just set but still soft. Remove from heat.
04 -
In a separate small bowl, mix peanut butter with honey and warm water until smooth and drizzle-able.
05 -
Warm tortillas in a dry skillet or microwave for 10–15 seconds to make them pliable.
06 -
Divide the scrambled egg and spinach mixture evenly between the tortillas. Drizzle each with the peanut butter sauce. Roll up each tortilla tightly, tucking in the sides to form a burrito. Slice in half and serve warm.
# Helpful Tips:
01 -
For extra protein, add cooked turkey bacon or tofu strips.
02 -
Substitute almond butter or sunflower seed butter if preferred.
03 -
Add a sprinkle of chili flakes or hot sauce for a spicy kick.