quick bacon and egg breakfast burrito recipe
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A simple, delicious, with only few ingredients, and a quick bacon and egg breakfast burrito recipe.
In Germany, where I live, you either eat bread or granola for breakfast. That's the thing here. I love it sometimes, but I'm more like a soup, potato and eggs, or burrito kind of girl. That's how I function best, and it sets me in the right mood for the day.
This bacon and egg breakfast burrito is one of those recipes that sets me in the perfect mood. It is very quickly made, super simple, tastes salty and fresh, and you can prepare it ahead of time- so it's the perfect meal prep recipe.
ingredients for the perfect breakfast burrito
Wraps.
All purpose flour wraps for this delicious burrito.Bacon.
High quality organic Bacon slices are the right choice.Eggs.
Organic medium sized eggs.Spinach.
You can use Baby spinach ( I personally prefer baby spinach if eaten raw) or normal spinach. The leafy green vegetable is high in insoluble fiber, folate, Iron, and Vitamins A, C, and K1. Spinach has many health benefits such as may improve eye health, oxidative stress, and cancer prevention.Tomato.
I use big juicy tomatoes, for example beefsteak tomatoes. But you are free to use your favorite tomatoes.Basil leaves.
Fresh basil leaves are needed for the dressing. The green dressing will have a slightly pesto taste and it's simply amazing.Parsley.
The fresh herb will make together with the basil leaves the basis of the dressing.Apple cider vinegar.
The healthy vinegar is an amazing choice for the dressing but you can use regular vinegar if you don`t have apple cider vinegar.Olives.
Green olives without stones for the dressing.Garlic clove.
One small garlic clove for the dressing. It will add so much flavor.Mustard.
The mustard will not dominate in the dressing. It will fit perfectly and make the dressing taste amazing.Maple syrup.
A slightly sweet touch to balance the sourness and saltyness out.Salt.
Sea salt is my favorite choice.Olive oil.
Organic virgin native olive oil.
any tips?
- Make double the amount of dressing and store it in the fridge. It can last for weeks, and you can make a quick breakfast, lunch, or snack.
- You can add more things to the wrap, like feta cheese, cucumber, gouda cheese, and onion; you are free to add the ingredients you like.
quick bacon and egg breakfast burrito recipe
Preptime: 3min
Cooktime: 7min
Waittime:0
Totaltime:10min
Ingredients for the recipe:
| 1 | wrap |
| 3 | bacon slice |
| 2 | eggs |
| 1handful | spinach |
| 1 | tomato |
| 1handful | basil leaves |
| 0.5handful | parsley |
| 2tbsp | apple cider vinegar |
| 6 | green olives |
| 1tsp | mustard |
| 1tsp | maple syrup |
| 0.5tsp | salt |
| 50ml | olive oil |
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- The dressing is going to last for about 3 burritos.
- Wash a tomato and cut it into cubes.
- Wash the baby spinach.
- Peel the garlic clove.
- Wash the basil leaves and parsley, and add them together with mustard, olives, maple syrup, salt, olive oil,peeled garlic clove and apple cider vinegar to a blender and blend until a creamy mass.
- Put a pan at medium-high level on the stove and drizzle some oil into the pan.
- Put the bacon slices in the pan and cook until almost crispy. Don`t forget to switch sides.
- In the meantime, add 2 eggs in one bowl and whisk together. sprinkle a little bit of salt in it.
- When the bacon slices are almost crispy, add the whisked eggs. Cook for about a minute and put the wrap on the eggs. Don`t worry if the omelet is still not done. This has the purpose of making the wrap stick to the rest. Turn everything upside down so the wrap is on the bottom, and cook for 30 seconds to a minute.
- Turn off the stove and remove the wrap from the pan.
- Put the washed baby spinach in the middle of the wrap/tortilla. On top, put the tomato pieces.
- Now put the crispy bacon slices on the tomatoes.
- And lastly, put the omelet on top of the bacon and make a burrito. Take the sides of the wrap and fold them to the middle. Hold the sides in place with your fingers. Now fold one side to the middle and roll the burrito over to the other side.
- ENJOY!
Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
