Now that the winter is approaching, the nights are getting darker and it is also a bit nippy in the mornings.
With that change we definitely need something substantial and quick for breakfast to warm us up. One of our favourite breakfast for those mornings is the healthy loaded breakfast burritos!
A Mexican and Tex-Mex classic. It is a wheat flour tortilla rolled with a combo of fillings. There are number of versions and combinations of burritos and the possibilities are endless. But for the breakfast I am keeping them quite simple.
Healthy Egg and Cheese Burritos! Crispy tortilla pockets, stuffed with perfectly cooked eggs, crunchy coleslaw and gooey melted cheese. This version packs a flavourful punch, can be a make-ahead breakfast, freezes well (see recipe notes) and is quick to prepare!
And I don’t want you to miss out on this healthy breakfast idea so here is how I make it!
- 2-3 6-8 inch diameter, soft flour tortillas
- 1 tbsp oil
- 2 large Eggs
- 1/4 small onion chopped
- 1/4 cup coleslaw
- lettuce or rocket leaves or any greens
- 1/2 cup mozzarella or shredded cheddar
- hot sauce or Sriracha
- Salt and Pepper to taste
In a medium bowl, whisk eggs with onion, a dash of Sriracha, salt & pepper (to taste). Add egg mixture to the pan and stir/scramble until the eggs are just cooked, avoid overcooking. Remove from pan and set aside.
Spoon scrambled eggs in the centre of each tortilla. drizzle a little sriracha or ketchup. Top it with a generous sprinkling of cheese. Add the coleslaw and greens. Don’t over-stuff or they will be fiddly to roll.
Roll the burrito from top to bottom, folding the edges in tightly when you get to the centre. (see pics)
Heat the same frying pan over medium heat and transfer the rolled burritos to the pan, folded-side-down and cook until the bottom is golden brown. turn and cook the other sides until golden brown (about a min or so per side).
- If freezing, Wrap each burrito in parchment paper then place multiple burritos in a freezer bag before freezing.
- To thaw, microwave each burrito 2 – 2 1/2 minutes on high then warm up/toast in a frying pan as per the recipe until golden brown.