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4 Breakfast Burritos Fit for Busy or Lazy Mornings

Excerpt via Domino
Published on February 8, 2019

In true on-the-go fashion, we set out to find the breakfast recipes that not only travel well but can also sustain our appetites well into the middle of the day. Wraps, sandwiches, or whatever it is that you may call them, the breakfast burrito recipes ahead might just inspire you to rethink the breakfast classic. Take a look.

Flaxseed Wraps

Nutrition Refined’s flaxseed wraps make for a healthy alternative to the classic tortilla and only take 20 minutes to make. Fill with avocados, crunchy veggies, and plenty of spices and herbs.

hese flaxseed wraps are tender and soft from the flaxseeds, crunchy from the vegetables, and so easy to make. They are great as a savory breakfast, or just a quick, portable lunch.

Servings5 small tortillas


  1. Add water into a medium-size saucepan and bring it to a boil.

  2. Add the salt and flaxseed meal. Turn the heat off and stir immediately with a wooden spoon, until the flaxseed meal absorbs all the water, As you stir, the flaxseed meal will form a dough and gradually un-stick from the saucepan. It take about 1-2 minutes max.

  3. Remove the dough from the saucepan and place it on a non-stick surface (I like to use a silicone mat or a piece of parchment paper), When cool to touch, break the flaxseed dough into 4 equal pieces.

  4. Roll out each dough ball between two pieces of parchment paper (one on the bottom to keep the flaxseed dough from sticking to the surface and one on top to keep the flaxseed dough from sticking to the rolling pin). Each tortilla should be 1/16″ (1.6 mm) thick. Mine were 8.5″ (21.5 cm) in diameter.

  5. Take a round bowl and place on top of rolled out dough, cut around the edges to make them round. Place extra dough in a pile to make one more tortilla.

  6. Preheat a well-seasoned cast iron pan (or any other non-stick pan) over medium heat. Transfer one tortilla at a time to the pan and cook it for 60-90 seconds, depending on your pan and heat. Flip and cook for extra 30-60 seconds. Don’t over cook the tortillas or they will become crispy. The tortillas have to be dry, but stay soft to roll.

  7. Place the cooked tortillas on cooling rack or plate. Serve warm or cold, they keep their flexibility which makes them versatile.

  8. Store leftover (cooled) flaxseed tortillas in an air-tight container in the refrigerator for 4-5 days (possibly longer). For longer term storage, freeze in an airtight container with a piece of parchment paper in between each tortilla (so they don’t stick together as they freeze) for up to 1 month.

Recipe Notes

*I grind my own flaxseed meal in a Vitamix. You will need ~ 2/3 – 3/4 cup whole flaxseeds to get 1 cup flaxseed meal. Grind the flaxseeds into very fine flour. If you’re using store-bought flaxseed meal, make sure it’s finely ground. If you can see pieces of flaxseeds, process the coarsely ground flaxseed meal in a blender or a coffee grinder before use.
*I used golden flaxseeds because they have a milder flavor than brown flaxseeds. However, brown flaxseeds work just as well in terms of texture.

The recipe has been adapted from Dr. William Davis’s book The Wheat Belly.


Breakfast Burrito to Go

Use this easy-to-make recipe from Bon Appetit as the ideal starting point for all forthcoming burritos. Sprigs of fresh cilantro give the wrap a fresh note, combining with avocado and hot sauce for one spicy blend.

Makes 1

This simple, no-fuss breakfast burrito can be made in about 5 minutes. It’s perfect for kids, to take on your commute, or for a road trip. We love to keep the filling classic with melty cheese, hot sauce, and avocado, but this recipe can be what you make it. Roll up whatever proteins, herbs, and veggies you happen to have on hand.



  • Whisk eggs and a large pinch of salt in a medium bowl until very smooth and a little frothy, about 30 seconds.

  • Melt butter in a 10″ nonstick skillet over medium heat. Add eggs and cook undisturbed until almost completely set but still a little runny 2–3 minutes. The idea is to cook them into a flat, round shape about the same size as the tortilla.

  • Meanwhile, lightly toast tortilla over a medium-low flame, turning often with tongs, until warmed and lightly browned in some places, 5–10 seconds (or, toast in a large, dry skillet over medium-high heat until warmed and lightly browned in some places, about 1 minute per side). Transfer to a large piece of foil.

  • Turn eggs with a rubber spatula, then slide out of skillet onto tortilla.

  • Sprinkle cheese over eggs. Top with avocado and cilantro, leaving a 1″ border around the edges. Add a few dashes of hot sauce and dollop sour cream over, if using. Fold sides of tortilla over filling, then roll up to enclose. Wrap burrito in foil and let sit so cheese can steam and melt, about 3 minutes. Slice in half, if desired.

Avocado Breakfast Burrito

Avocados are a staple of any solid meal, and Half Baked Harvest’s take on the wrap certainly makes ample use of them, combining with poblano peppers, shredded sharp cheddar, and leftover french fries.

Courtesy of Minimalist Baker



  1. Heat a large skillet or wok over medium heat. Add the bacon and cook until crisp. Drain the bacon onto a paper towel lined plate. Pour off all but 1 tablespoon of bacon grease from the skillet. Add the remaining tablespoon of grease back to the skillet, along with a small drizzle of olive oil, set the skillet back on the stove over medium heat. Add the onions, red pepper, poblano pepper and corn. Cook 5 minutes or until softened. Add the garlic and cook 30 seconds longer. Season with salt + pepper and remove from the skillet to a plate.
  2. Return the skillet to medium heat and again add a drizzle of oil. Whisk together the eggs and cheese in a bowl. Pour the eggs into the skillet, scrambling until cooked through, about 3-5 minutes. Season with salt + pepper and remove from the heat. Stir in the basil + cilantro.
  3. Place one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the scrambled eggs, veggies, bacon, french fries and avocado towards one end of the tortilla. Fold the tortilla over the ingredients. Roll up the tortilla (try and roll them tight). Repeat with remaining tortillas and ingredients. Roll the finished burritos in tin foil to keep them packed tight. To reheat, place the burritos in the oven for 10 minutes or until warmed through. Serve as desired with sour cream, salsa and hot sauce.

*To freeze these, wrap tightly in foil and store in freezer bags. To thaw, remove the foil and thaw them in the microwave on power level high for 60-90 seconds. Each microwave differs though. *Try using your favorite mix of veggies. Spinach and zucchini would be great!

Start Fraiche Breakfast Frittata Wrap

Who doesn’t love a good breakfast pun? This protein-packed wrap from Fraiche Nutrition features a medley of fragrant spices, cremini mushrooms, and a sweet onion-tomato salsa.




  • 1 cup diced garden tomatoes
  • finely diced sweet onion (we used tropea onions)
  • finely chopped cilantro
  • 1/2 teaspoon cumin
  • salt to taste
  • clove garlic, minced or crushed
  • 1 teaspoon extra virgin olive oil

To Serve

  • 6 large flour tortillas
  • 2 cups loosely packed greens (spinach, arugula or pea shoots)


Make the Frittata

  1. Preheat the oven to 350F.  Heat a large non-stick frying pan on medium heat and add the oil.

  2. Add the onion, pepper, mushrooms, paprika, cumin and salt and sauté until soft, stirring occasionally , about 4 minutes.  Add the garlic and continue to sauté until the aroma is released from the garlic, about 1 minute.  Remove from the heat and set aside.

  3. Place the egg whites in a medium bowl and add 1 cup of the cheese.  Whisk until combined (the mixture won’t be smooth but the feta should be evenly distributed in the egg).

  4. Stir the vegetable mixture into the egg mixture and add the juice of the lime, cilantro and kale.  Fold using a wooden spoon or rubber spatula until incorporated.

  5. Line a 7″ cast iron pan with parchment paper and transfer the egg mixture into the pan.  Bake for about 20 minutes, until the frittata is set and the egg doesn’t jiggle when moved.  Remove from the oven and set aside to cool.

Prepare the Salsa

  1. Meanwhile, prepare the salsa by mixing all of the salsa ingredients together in a small bowl.  Set aside.  Drain the salsa before using to remove any excess liquid.

Assemble the Wrap

  1. Cut the frittata into 8 long pieces (around 1″ x 4″, they don’t have to be exact).

  2. Place one piece of the frittata in the centre of the tortilla, top with the greens and a spoonful of the salsa.  Place the tortilla on a flat surface and wrap up the tortilla starting at the end.  Roll the bottom of the tortilla over the top of the frittata, roll it tightly once, tuck each of the ends in tightly, and continue rolling until tight.  Press the wrap, seam side down, in the cast iron pan to seal the wrap.  Let it cool to room temperature and wrap tightly in plastic wrap. Store the wraps in the refrigerator for up to 5 days.

Egg and Merguez Wraps

Elevate your standard approach to making eggs with this hearty wrap from Bon Appetit. The Merguez sausage is the undeniable star when paired with yogurt, dill pickles, and a pleasant touch of mint.

Courtesy of Modern Proper

4 servings

It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more? Just keep the sausage intact at first rather than crumble it into pieces—this helps the meat develop a nice crust.



  • Bring a medium pot of water to a boil. Carefully slip in eggs and cook 8 minutes. Transfer to a bowl of ice water with a slotted spoon; let cool. Peel eggs, then slice each crosswise into 5 pieces.

  • Meanwhile, mix yogurt, lemon juice, and garlic in a small bowl; season yogurt sauce with salt.

  • Heat oil in a large skillet over medium-high. Add sausage and press down on it with a wooden spoon or heatproof rubber spatula to flatten; cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over; break into smaller pieces with spoon. Cook until cooked through and crisp, about 3 minutes. Transfer sausage along with drippings to a medium bowl. Reserve skillet.

  • Lay out lavash on a work surface. Spread ¼ cup yogurt sauce over each, leaving a 1″ border. Top with sausage, dividing evenly. Top each with 10 egg slices in a single layer, then with red onion, pickles, and mint. Fold in 2 sides of lavash and, starting at an unfolded edge, roll up tightly.

  • Set reserved skillet over medium heat and cook 2 wraps, undisturbed, until golden brown and starting to crisp underneath, about 2 minutes. Turn over and cook until golden brown and starting to crisp on the other side. Transfer to a cutting board. Repeat with remaining wraps. Cut wraps in half crosswise.

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