Recipe: Breakfast Burrito

Breakfast Burrito

I forced myself up extra early this morning to get in a run before the temperature began to rise and it was too hot to do anything. I’m not a morning person and it’s always a bit of a drag forcing myself out of bed when I could really be sleeping in for another couple of hours. But once I was out, hitting the pavement with a cool breeze coming off the river, I was so glad I made myself do it! Now I’m demolishing a breakfast burrito with some chopped strawberries on the side while typing this post and listening to Mark Ronson’s new song, Uptown Funk, featuring Bruno Mars! Hot damn! The funk is on! I’m loving the high energy of the song – it just totally suits the endorphins high i’m still experiencing from my run 🙂

Whenever I listen to Mark Ronson songs, I’m always thinking big boom boxes, funky Converse sneakers, big neon 80s-style earrings and those 90s school jackets with white stripes down the sleeves. Fun and funky!

Now onto the breakfast burrito!

I’ve been meaning to try making breakfast burritos ever since I read about them on the Lean Green Bean. They seem like such a great idea for a grab and go brekkie – make a bunch at the beginning of the week, freeze and just heat whenever you need to eat! The only thing that puts me off is the prep work at the beginning always seems kind of fiddly. Anyway, I decided to give it a go last week, grabbed some ingredients and set about prepping some breakfast burritos. As predicted, cobbling the wraps together was a tad bit fiddly – J could hear me swearing in the kitchen and kept popping in to say, “What the hell are you up to now?”

He always thinks I’m up to something. Can’t imagine why!

I think my main issue was the fact that my wraps simply weren’t big enough (or perhaps I was just trying to cram in more ingredients than I could). My wraps wouldn’t wrap up properly and they kept breaking open, particularly at the ends, so what I would do is fold the tops over, then quickly smother them in saran wrap as fast as I could to keep the burritos closed up. Then, as I began stacking my burritos up (I made about five to six), I realised I hadn’t wrapped them up as well as I thought I had and rice and quinoa was spilling out the ends over the countertop! Aaah!

Nevertheless, for a first try, it wasn’t all that bad and it was very convenient to have these burritos ready for me to grab and take to work, especially when I’ve got super early morning shifts! I will be trying this again, perhaps with bigger, more pliable wraps or at least lots and lots and lots of saran wrap to smother the burritos with and keep the ingredients from falling out!

Now I can’t wait to try making breakfast burritos again. I also want to try filling the burritos with other ingredients, such as chicken, tomatoes, maybe some fresh lettuce, broccoli, the possibilities are endless!

Breakfast Burritos (Makes five to six) (Modified off the Lean Green Bean)


  • One pack of SunRice Heat and Eat Brown Rice and Quinoa (or one cup of brown rice and quinoa, if you don’t have access to SunRice!)
  • One large avocado
  • Half a punnet of mushrooms, washed and sliced
  • Six eggs
  • A handful of grated mozzarella cheese
  • One capsicum (bell pepper), chopped up into small pieces
  • Six large tortilla wraps
  • Salt, pepper and paprika to taste


Cook quinoa and rice according to directions. Set aside to cool.

Heat a little oil in a large pan. Turn the heat down to medium. Add the mushrooms and cook for a minute or so.

Crack the eggs into a bowl, add a little salt and pepper and a dash of paprika, and beat to combine. Add the egg mixture to the pan and cook on low to medium heat. You can choose to scramble the eggs or let them cook as an omelette that you can then slice up to add to your tortillas. I prefer the omelette method as I still haven’t quite got the hang of scrambling eggs to perfection yet!

Remove pan from heat and set aside eggs and mushroom to cool. In the meantime, lay out your tortillas along the kitchen bench. I find if you pre-cut pieces of saran wrap and lay the tortillas on top of the wrap, it makes it easier and quicker to wrap them up as you go along!

Slice your avocado into half and scoop out the good green stuff. Spread some avocado across each of your tortilla wraps as a base. Now divvy up the rice and quinoa, egg and mushroom mixture and capsicum to each tortilla. Finally, sprinkle with a little mozzarella on the top. Fold the ends of the burrito over and tuck them in. Wrap the burritos up individually in saran wrap and pop them into a large sandwich bag. Place in the freezer. When you’re ready to eat, simply grab and heat up, either in the microwave or in a sandwich press. Serve with some fruit or a yogurt on the side. Perfect!


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