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quick bacon and egg breakfast burrito recipe
Jump to RecipecardA 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.
how to make a breakfast burrito in one pan
- Wash a tomato and cut it into cubes.
- Wash the baby spinach.
- Wash the basil leaves and parsley, and add them together with mustard, olives, maple syrup, salt, olive oil, 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.
- Ready to serve!
how to make a breakfast burrito with an air fryer
- Put the bacon slices in the air fryer at 200 °C and fry for 10 minutes or until crispy.
- In the meantime, add 2 eggs in one bowl and whisk together. sprinkle a little bit of salt in it.
- Wash a tomato and cut it into cubes.
- Wash the baby spinach.
- 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 on the stove and put it on medium-high heat. Put the wrap on the hot pan and let it cook for 30 seconds, then switch the side and cook for another 30 seconds.
- Remove the wrap / tortilla from the pan and put it on a plate. Now add a little bit of oil to the pan and make the omelet.
- Let it cook for 2 minutes, then switch the side.
- In the meantime, spread 2 tbsp of the dressing on the wrap.
- 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.
- Ready to serve!
how to make the breakfast burrito with a Contact grill
- Preheat the contact grill.
- 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 let them cook until 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 crispy, remove from the pan and make the omelet. After 2 minutes, turn the omelet upside down and cook for another minute, then remove the pan from the stove.
- Wash a tomato and cut it into cubes.
- Wash the baby spinach.
- Wash the basil leaves and parsley, and add them together with mustard, maple syrup, salt, olive oil, and apple cider vinegar to a blender and blend until a creamy mass.
- Put the wrap/tortilla in the contact grill and grill for 30 seconds.
- Remove the wrap from the contact grill and spread 2 tbsp of the dressing.
- 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.
- Now put the burrito roll slowly and carefully in the contact grill for about a minute.
- Remove from the contact grill.
- Ready to serve!
how to store the breakfast burrito
The bacon and eggs breakfast burrito is the perfect breakfast and lunch meal prep. You can make it and store it in the fridge for about 3 days.
amazing breakfast recipes
Cooking-Mode
quick bacon and egg breakfast burrito recipe
Preptime: 3min
Cooktime: 7min
Waittime:0min
Totaltime:10min
Copy
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 |
- 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!
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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.
