Right, first things first… let me apologise for the pretty terrible photos we’ve got going on here. I’m usually one to take so much pride in my food-ography that I’ve become accustomed to eating things lukewarm. However, I had no idea these breakfast burritos were going to be SO DAMN GOOD they deserved a whole entire blog post dedicating to them.
It’s nearly time to do the dreaded essentials shop again (in the midst of UK Coronavirus lockdown) so I wanted to use some stuff up and needed somewhere to stick it all to make it edible and this was the result. Let me tell you, it’s going to be a regular on our breakfast/brunch menu fo’ sho.
So, what goes into the best breakfast burrito ever?
- 1 white potato
- 1 sweet potato
- 2 wraps
- Handful of kale
- 3 large button mushrooms
- 3 pieces of bacon
- About 1/4 cup of crumbled feta
- 1 whole egg
- Salt ‘n’ pepper
- Garlic granules
- One clove of garlic – minced
- A whole ripe avocado
- Olive oil
- Chilli flakes (optional)
- Preheat your oven to 200° (fan).
- While the oven heats, mash a whole avocado in a bowl with a splash of olive oil, some black pepper, a whole mince garlic clove and a few chilli flakes if you like a bit of heat.
- Chop both potatoes into cubes and chuck on a baking tray then coat evenly with a tablespoon of olive oil, black pepper, a bit of salt, a sprinkle of garlic granules and a generous teaspoon of paprika.
- Roast on a baking tray for about 30-40 minutes (until they look all crunchy and delicious – turning a few times throughout).
- In a frying pan cut 3 pieces of bacon into strips and sizzle until mostly cooked then add your chopped mushrooms into the pan with a tiny bit of oil and some black pepper.
- At this point, take your potatoes out of the oven and put some fresh kale on the tray, toss and then leave to crisp for the final 5 minutes.
- Once the mushrooms and bacon are done, crack an egg into the pan and scramble around until it’s an ugly but tasty looking mess.
- Lay your wraps out on separate plates and spread with the smashed avocado, then pile everything else on – not forgetting your crumbled feta like I nearly did.
- Roll up nice and tight then put back into the hot pan on a high(ish) heat to toast – about 2-3 minutes on each side of the burrito.
- Eat with a bib because it’s about to get real messy, in the best way possible…
Feel free to chop and change the ingredients to suit whatever you have in your grasp and leave out the bacon if you want to keep it veggie. I’d recommend keeping the egg and smashed avocado as base ingredients though as it will help bind all of the others together. Enjoy!
More of a sweet tooth when it comes to breakfast? Give me French Toast Crumpets with syrup and fresh fruit a go instead.
Oh, and don’t forget to send me some photos on Twitter or Instagram if you do: @hihungryharriet