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Ground Beef Breakfast Burrito Ends Hangry 28g Protein

Ground Beef Breakfast Burrito

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A hearty breakfast burrito filled with seasoned ground beef, scrambled eggs, and cheese, wrapped in a warm tortilla. Served with a tangy lime-cilantro cream.

Ingredients

Scale
  • 12 ounces Ground Beef (93% lean or leaner)
  • 1 medium red bell pepper, chopped
  • 1 small onion, finely chopped
  • 2 teaspoons ground ancho chile powder
  • 1/2 teaspoon ground cumin
  • 4 eggs, beaten
  • 2 tablespoons water
  • 1 tablespoon finely chopped fresh cilantro
  • 1/4 teaspoon salt (optional)
  • 1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese
  • 4 medium spinach or plain flour tortillas (10-inch diameter), warmed
  • Salsa (optional)
  • 1/2 cup reduced-fat dairy sour cream
  • 1 tablespoon fresh lime juice
  • 1 tablespoon finely chopped fresh cilantro

Instructions

  1. Combine sour cream, lime juice, and 1 tablespoon cilantro in a small bowl. Cover and refrigerate until ready to use.
  2. Heat a large nonstick skillet over medium heat. Add ground beef, bell pepper, onion, chile powder, and cumin. Cook 8 to 10 minutes, breaking into small crumbles. Pour off drippings. Remove beef mixture from skillet and keep warm.
  3. Combine eggs, water, and 1 tablespoon cilantro in a medium bowl. Spray the same skillet with cooking spray. Pour in egg mixture. Cook over medium heat 2 to 3 minutes, stirring occasionally, until scrambled. Season with salt if desired.
  4. Stir beef mixture and cheese into the eggs. Cook 1 minute until heated through, stirring occasionally.
  5. Spoon beef mixture evenly across the center of each tortilla, leaving a 1-inch border on the sides. Fold the sides over the filling, then fold the bottom edge up and roll. Cut diagonally in half. Serve with lime-cilantro cream and salsa.

Notes

  • Use fresh or thoroughly thawed ground beef.
  • Cook ground beef to an internal temperature of 160°F.
  • You can substitute 1 cup egg substitute for the beaten eggs. Omit water.

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