Veggie Breakfast Burrito

Let’s be real. Not everyone has time on their hands to cook. Most of my readers are students or full-time employees that simply don’t need to add another thing to their to-do lists. I can already hear the frantic phone calls to the nearest takeout place because it’s nearly 8 pm and you haven’t eaten since breakfast. But let’s be even more real. Taking the time to call a takeout restaurant, order the long list of food you want and then patiently await its arrival takes a long time. This process takes longer than just making something at home (not to mention it can put quite the dent in your wallet)! Cooking can be so easy if you pick the right ingredients.
Now, I usually wouldn’t post a recipe like this because my subconscious is telling me that I’m a food blogger who must post only the most elaborate and ground breaking recipes. But after a recent Instagram poll (@the.caffeinated.cook) I learned that people really don’t want to see those kinds of recipes. People want food that fast, easy, healthy and eatable. Now, I’m making an effort to put out just that! I want to give people healthy ideas that they can easily recreate and make it their own. I am a huge advocate of loosely following recipes. BYOC. Be your own chef. Never be afraid to veer away from a recipe. Always add or subtract the things you like and dislike. (For example; I used mushrooms and peppers in this wrap. If you hate mushrooms and peppers, chose the vegetables you love! Maybe you aren’t a fan of kale so you use spinach instead. You do you!) It is sad how many people think cooking is stressful because they think they need to follow every step to a T and make the measurements perfect. That’s not how I cook and that’s not how I want you to cook!
I think people can get intimidated by cooking, but if you just have fun with it and use ingredients you love, I know you will make amazing things! Now let’s make this wrap.

You will need:

2 Eggs
Cheese of choice (I used a laughing cow cheese)
1 cup baby kale
1/2 cup sliced mushrooms
1/4 cup sliced bell peppers
1 spinach wrap


  1. Sautee mushrooms and peppers in a pan until slightly soft
  2. Scramble 2 eggs (either on top of the vegetables or in a separate pan, both work!)
  3. Spread cheese on tortilla
  4. Lay down cup of baby kale
  5. Lay your egg mixture on top of the kale with the vegetables
  6. Wrap it up and enjoy!

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