Quick & Easy Breakfast Burrito with Brussel Sprouts

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Recently I came back from visiting San Diego, California. I had visited Los Angelos for the first time back in January and I fell in love, so I returned and went even more south in that beautiful state.

San Diego was beautiful. Very beachy, very historic, and filled with aesthetic views. I can definitely see myself moving there some time in the future.

While on my vacation I ate lots of fresh burgers, sandwiches, and burritos. When I came back to chilly Chicago, all I could think of consuming was In-N-Out, Hodad’s, It’s a Taco Shop, and Sunshine Company.

My meal staples are usually chicken, shrimp, and eggs…all of which would make delicious wraps. So, I went grocery shopping and picked up some 100% whole wheat tortilla wraps. I chose the ones from Ortega because they had less sodium per wrap, even though I definitely liked the largest ones possible.

Quick & Easy Breakfast Burritos with Brussel Sprouts

Yield: 2 8-in burritos and side

Ingredients

  • 4 large Brussel Sprouts
  • 1 cup water
  • 4 tablespoons liquid egg whites (or 3 tablespoons and 1 whole egg)
  • pepper and garlic powder to taste
  • 1 teaspoon Louisiana Hot Sauce (or your favorite hot sauce)
  • 1 tablespoon cut chives
  • 1/4 cup shredded 2% milk colby jack cheese (divided)
  • 1/4 cup cooked whole wheat or white rice (divided)
  • 2 8 in whole wheat tortilla wraps
  • ketchup

Cooking Directions

  1. Rinse brussel sprouts and cut in half
  2.  In a saute pan spray non-stick canola/vegetable oil and heat over medium-low heat
  3. Place each half brussel sprout cut side down and allow to cook for 3-4 minutes
  4. Flip sprouts over on to other side and cook another 3-4 minutes
  5. Put water in the saucepan and rise to medium high heat.
  6. Cook until water evaporates
  7. While sprouts cook, combine egg whites, pepper, garlic powder, and hot sauce in a bowl and whisk lightly to combine.
  8. Set brussel sprouts aside or in an oven at 200 degrees to keep warm
  9. Re-spray your saute pan and put over medium-low heat
  10. Pour the egg white mixture into the pan along with the cut chives. Every so often, drag a spatula from the outer edge inwards towards the center to allow even cooking.
  11. Once the eggs have been cooked and scrambled to your liking, set the pan aside.
  12. Place one of the tortilla wraps on top of your stove’s burner over one of the lowest settings. After roughly 30 seconds, flip and repeat until tortilla is darkened and beginning to crisp.
  13. Take this tortilla and set on a plate. Lay down half of the cheese in the center of the tortilla, followed by half of the rice. Then spread half of your scrambled eggs on top and drizzle ketchup to your liking.
  14. To fold, tuck the sides of the wrap inward and then fold from the bottom, pulling all of the fillings downward and roll until the top flap of wrap is now underneath your rolled fillings.
  15. Repeat with second tortilla
  16. Serve with brussel sprouts

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