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Breakfast Burritos
Cooking ignites a fire deep inside of me, the kind that burns for hours on end. Often, this leads to me making the biggest mess in the kitchen and spending endless hours making and creating recipes. A recent kitchen episode like this has gifted me with this new recipe just for you - the breakfast burritos.
Yes, you did read that right! Burritos at breakfast time. This is every man, woman, and child's dream is it not? Okay okay, maybe it is just my secret desire to stuff my morning face with tasty burritos. But you are more than welcome to join in on my fantasy! The more the merrier. And I won't tell anyone if you don't. But once you get a taste for the good stuff, you are going to want to tell everyone! Trust me.
This burrito is stuffed with all the right things to entice you, transfix you, and hopefully convert you to a regular burrito lover! The good news is, it's also very easy to make. To make this recipe, you will need 35 minutes, and 16 easily accessible ingredients. I would highly recommend that you try this recipe on a weekend or a day you have free - especially if you have never made these before. They can take a little longer than other breakfast recipes and I don't want to be the reason you are late for work (although burritos is a pretty good reason for being late).
In this recipe we have carrot, tofu, green pepperoni, onion, cabbage, and zucchini. Among the many incredible vitamins and minerals these ingredients offer, you will get a high source of fibre, antioxidants, protein, all eight essential amino acids (from the tofu), magnesium, and vitamin C.
Avocado is also a huge part of this recipe - it makes up that infamous guacamole. But other than tasting simply amazing, it hosts a huge range of nutritional benefits such as potassium, 'healthy fats', lots of fibre, and antioxidants.
Breakfast burritos that taste good and are healthy? Sign me up!
Breakfast burritos are the perfect morning wake-up meal because they are:
- Healthy!
- Super tasty!
- A high source of protein - 15g per serve!
- Perfect to share with friends and family.
I would not recommend storing complete burritos for more than 24 hours. The guacamole can make it turn a bit soggy and nobody wants soggy burritos. But you can certainly store any prepared parts to your burritos. In fact, if you are going to be short on time but really want a burrito, you can pre-make most of your ingredients the night before hand. Chop up all of your ingredients to save you time in the morning. Simply store anything you pre-make in airtight containers in the fridge. It's what I do!
And that's about it! I really hope you enjoy these breakfast burritos as much as I do! And please be sure to share your creations with us. Now go get cooking my friends!
Like this recipe? Why not check out our 'Spinach and Sweet Potato Scramble' - another hearty, filling breakfast recipe.
Ingredients
For the burritos
- 1 dash black pepper
- 3 medium carrot (sliced into strips)
- 1 tbsp chives (finely chopped)
- 7⅒ oz firm tofu (sliced into strips)
- 2 medium green pepperoni (sliced into strips)
- 1 lime
- 1 tablespoon olive oil
- ½ medium onion (sliced into strips)
- 1 dash salt
- 2 cups savoy cabbage (sliced into strips)
- ¼ head white cabbage (sliced into strips)
- 4 tortillas whole wheat tortilla
- 3 medium zucchini (sliced into strips)
For the guacamole
- 1 avocado
- 1 medium green pepperoni (sliced into thin strips)
- 1 medium onion (sliced into thin strips)
Directions
- Heat the oven up to 200°C (390°F).
- Place the sliced tofu on a baking tin in the oven and bake for 8 minutes.
- Heat a little oil in a large pan and brown a chopped onion.
- Add the rest of the chopped vegetables into the pan and cook for 8 minutes.
- Peel the avocado and smash the pulp.
- Mix the avocado pulp with the guacamole pepperoni and onion slices in a small bowl.
- Add oil, salt, pepper and the juice of a lime and mix in the small bowl: The guacamole is ready.
- Lay down the tortillas on a chopping board, add vegetables and tofu and roll them up.
- Slice the tortilla in halves and serve.
- Dip every bite of your tortilla in the guacamole sauce.
Notes
We used white tortillas when we photographed this recipe but recommend using wholewheat ones if you can get them.
Nutrition Facts
Total servings 4
| Amount Per Serving | ||
|---|---|---|
| Calories 379 | From Fat 156 | |
| % Daily Value* | ||
| Total Fat 17g | 26.6% | |
| Saturated Fat 4g | 19.6% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 322.181mg | 13.4% | |
| Total Carbohydrate 47g | 15.8% | |
| Dietry Fiber 15g | 61.3% | |
| Sugars 14g | ||
| Protein 15g | 29.1% | |
| Vitamin A 0µg | ||
|---|---|---|
| Vitamin B-12 0.72µg | 11.9% | |
| Vitamin B-6 1.2mg | 60.1% | |
| Vitamin C 144.2mg | 240.3% | |
| Vitamin D 50.5IU | 12.6% | |
| Vitamin E 2.88mg | 9.6% | |
| Vitamin K1 102.47µg | 128.1% | |
| Calcium 318.95mg | 31.9% | |
|---|---|---|
| Copper 0.42mg | 20.8% | |
| Folate 212.31µg | 53.1% | |
| Folic Acid 0µg | ||
| Iron 3.53mg | 10.9% | |
| Magnesium 112.27mg | 28.1% | |
| Manganese 0.72mg | 36% | |
| Niacin 4.71mg | 23.6% | |
| Pantothenic acid 1.46mg | 14.6% | |
| Phosphorus 361.64mg | 36.2% | |
| Potassium 1290.05mg | 36.9% | |
| Riboflavin, 0.62mg | 36.5% | |
| Selenium 16.42µg | 23.5% | |
| Sodium 322.18mg | 13.4% | |
| Thiamin, 0.6mg | 40% | |
| Zinc 2.09mg | 9.3% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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