Start the weekend off on the right foot with healthy breakfast burritos.
It’s been a long week.
The sun is up way too early and the kids are already complaining that they’re hungry. There’s weekend sport to taxi them to and chores to be done and hopefully some fun stuff too.
What you need to get going and keep you going through the morning is a good breakfast.
And a healthy breakfast burrito is just the thing.
Full of healthy ingredients and delicious as well, they will fill you up and keep you full for longer.
You can make this using only one pan, so you won’t have a whole load of dishes to clean later in the day.
And it only takes about 10 minutes tops to throw them together.
Burritos are portable, so you can hit that snooze button one more time and eat these in the car on the way if you need to.
Our family are predictable when it comes to our menu routine. Saturday mornings are breakfast burritos, Sundays are pancake days. It means we don’t have to think too much as we stumble out of bed at the crack of dawn when the kids come running in (does the sun really need to be up at 5 am?)
The wraps you see pictured I picked up from Aldi for around $3 for 8. They are whole grain with linseeds. I was lucky to pick up a large bag of rocket for $2 at the greengrocer this week – I love rocket, it’s my salad of choice.
Throw in a couple of rashers of bacon and some eggs and mushrooms. I find it cheaper to buy bacon at the deli counter than pre-packaged. If it’s on special, I buy extra and freeze it. 2 rashes of bacon is enough for the three of us (don’t be tempted, like I always am, to overstuff your wrap). An egg and a small mushroom each and the breakfast burrito comes in at under $1.50 each.
To cook in one pan, fry the bacon up first. Move it to the side and add the mushrooms and a little butter if you like and cook those until done. Remove the bacon and mushrooms to a plate and scramble your eggs. By now your pan is hot and the eggs will only take a few seconds.
To make your wraps, start with a handful of rocket. Next, add a layer of bacon. Cut the bacon into pieces to fit and make it easier to eat.
Top the bacon with some fried mushrooms and scrambled eggs.
Finally, add a dollop or drizzle of tomato relish. If you like, you can use BBQ sauce, but a little relish takes these breakfast burritos from ordinary to sublime.
Wrap and shovel.
- 1 small wholegrain tortilla
- 1/4 cup rocket or spinach
- 1 slice shortcut bacon
- 2 small mushrooms, sliced
- 1 egg, scrambled with a little milk
- 1 tbsp. tomato relish
- 1 tsp. butter or olive oil for cooking
- In a hot pan, fry bacon on both sides until just about cooked.
- Push the bacon aside or remove from the pan and fry the mushrooms in a little butter until cooked. Remove from pan.
- Add a little extra butter if needed, and scramble eggs until just before they are totally cooked (still soft, not dry).
- Assemble your wrap by placing a small handful of rocket in the middle of the wrap and top with bacon, mushrooms, egg and relish.
- Wrap by turning up the bottom first, then folding over the sides.
For a vegetarian version, swap the bacon with avocado.
Or add avocado to along with the bacon for even more deliciousness.
Amount Per Serving: Calories: 633Total Fat: 37gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 210mgSodium: 807mgCarbohydrates: 51gFiber: 4gSugar: 9gProtein: 25g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.