BreakFAST Burrito!

Wow was yesterday a change of pace for me (literally!)…I met up with fellow blogger Kayla from Keep Moving Forward and went for my first run! I must say–it really wasn’t as bad as I had played it out in my head to be…even if I forgot some very important running gear 😉
I will have to start better documenting our runs so that we can shadow blog one another–my experience learning how to become a runner, and her experience with new food (although I will say that she’s practically already a foodie herself!). She warned me I would wake up with quite the pang of hunger after my first evening run, and boy was she right. Hence, I share with you: The breakFAST burrito.

BreakFAST Burrito

Ingredients

  • 1 whole wheat tortilla OR 2 corn tortillas will make this recipe GF!
  • 2 eggs, beaten
  • 1/4 cup red onion, chopped
  • 1/4 cup red or similar sweet pepper, chopped 
  • 1 T butter
  • 2-3 T of your favorite salsa (I love Desert Pepper’s Corn Salsa–WHICH I just noticed won the 2012 Foodie Clean Eating award!! Extremely well-deserved)
  • 1 1/2 T sour cream
  • 1/2 tomato, chopped
  • Salt & pepper to taste
  • Pickled jalapeños to garnish (mine are OF COURSE from Marination–the very same pickled peppers I photographed and are now Marination’s FB page photo)

Method

In a pan over medium heat, melt your butter and cook onion and pepper until onion is slightly opaque. Meanwhile, beat your eggs until they resembled a fairly bubbly, yellow consistency, and then add to your onion and pepper mix. Make sure to continuously move and scramble until little to no liquid is left. Dress your tortilla with sour cream, tomato, peppers, and salsa. Top with the egg mixture, tuck in the ends and roll closed. Enjoy with additional hot sauce if desired (I love a healthy heap of Cholula Hot Sauce, personally–it’s fairly mild but extremely flavorful). I double the recipe so that I can keep leftover eggs in the fridge for the next day’s breakfast. That makes this recipe DOUBLY fast.

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7 Comments

  • Reply Kristina @ spabettie October 18, 2012 at 6:29 pm

    I am a runner recovering from an injury, but as soon as I am able I’d love to join in on some Portland runs! 🙂

    this looks like a perfect breakfast!

  • Reply Leah October 18, 2012 at 7:08 pm

    This looks yum Bee! I definitely will have to make this on the weekend, might add some sliced avocado before they are all gone. 🙁
    Trader Joe’s corn salsa is really great too, but that Desert Pepper one looks phenomenal, where do you usually buy it?

    • Reply Bee Voltage October 18, 2012 at 7:11 pm

      I get it at New Seasons–I’m pretty sure they are available at all of them…let me know if you find it somewhere else though!

  • Reply Jenni Bost October 18, 2012 at 8:04 pm

    YUM! I’ve been making breakfast burritos each week and freezing them so my hubby and I can have a quick and easy meal each morning. I’ll have to try some of the toppings you’ve suggested. Change it up a bit.

    I love the corn salsa from Trader Joes (via Leah’s comment) as well.

    So glad you’re meeting up with other Portland Bloggers for real life benefits and growing your blog in the process! So neat.

  • Reply Kayla Moothart October 18, 2012 at 8:15 pm

    Absolutely LOVE this post! YUMMMMY!

  • Reply Motormouth October 18, 2012 at 9:22 pm

    Mmmmmmmm!!!!! Love me some Bfast Burritos! So excited to get running with you both!!!

    • Reply Bee Voltage October 18, 2012 at 9:28 pm

      YES! After Saturday things lighten up for me a bit–then we can all get our RUN ON!

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