Breakfast breakfast breakfast. My first true love, no joke. Breakfast Burritos and I were first introduced when I started my full-time job right out of college. We had a few events where I needed food in my stomach the moment I stepped into the office and was told the breakfast was pretty decent, not to mention reasonable.
We always buy tortillas but happened to have whole wheat wraps on hand from making both vege and ground turkey crunchwraps. My goal lately has been to try and use as much as possible in the fridge without throwing it out and creating more waste. So far, we’ve done pretty well!
Anywhoo, if you want to add a kick to this breakfast burrito (on top of the jalapenos) try adding some hot sauce or a spicy salsa! Nothing beats a fresh salsa. Try out my peach mango salsa recipe or addictive restaurant salsa.
Lastly, you hate chopping up vegetables, you MUST buy this vege chopper from Amazon! I promise you that this will make your life easier and cut down the preparation time! It’s affordable and my entire family bought one based on my recommendations.
A Breakfast burrito with veges wrapped in a spinach tortilla.
- 3 Eggs or 4
- 1/3 cup Red Bell Pepper finely diced
- 1/3 cup Yellow Onion finely diced
- 2 cloves Garlic
- Green Onion chopped & organic
- Sprinkle of diced Jalapenos
- Sprinkle of Cheese
- Salt & Pepper to taste
- Whole Wheat Wrap or buritto
Dice and cook the veges on a skillet in olive oil over low-medium heat. Add salt & pepper to taste.
Cook the eggs on a skillet.
While the eggs are cooking, toss in the veges and a sprinkle of cheese and continue to mix.
Remove the eggs and place onto the wrap. Add more salt & pepper to taste.
Wrap up in a burrito shape and place back on skillet to warm and lightly brown.
Remove, cut in half, and enjoy!