Wholesome breakfast burritos: Perfect on-the-go breakfast

Wholesome breakfast burritos: Perfect on-the-go breakfast

If you’re looking for a decadent yet healthy family breakfast, you’ve come to the right place. If you find yourself rushing around during the week with not enough time to spend on anything more for breakfast than a quick smoothie or some oats (both of which are awesome options and I hope you are in the habit of making sure you fill yourself with good nutrients every morning), then take some time out on the weekend to get a little more indulgent.

You can even make a batch ahead of time and freeze them, for those mornings where you don’t have much time but you still need to start your day with good sustenance. Wrap them in saran wrap or put them into a ziplock bag to freeze. To defrost, ideally take them out of the freezer the night before and leave them in the refrigerator, then in the morning warm them gently in the oven.

Another great quick breakfast option that's easy to prep ahead of time: Protein Power Quinoa Egg Breakfast

I love tinkering around in the kitchen when I have the time, so these breakfast burritos with eggs and sweet potatoes are right up my alley, but why not get your partner or your kids or the rest of the family involved too? It will speed up the process – because you will start getting really hungry when you’re prepping these ingredients! – and it’s a great time to spend chatting, laughing and catching up while each of you does his or her bit to prepare this breakfast with love. If there are more than two of you, just increase the ingredient quantities accordingly.

More: What should I eat after a workout? Best post workout meals and snacks

And who said burritos should only be eaten for lunch or dinner? These tasty morsels are a great high protein, low fat way to start your day and jump start your metabolism. You don’t have to make a sit-down meal out of them either, if you need to get on the go. If you’ve got a road trip planned, or if you're rushing off to work, for example, burritos make the perfect hand-held food for when you need some sustenance on the road.

You’ll be filling yourself up with beautiful, healthy nutrients which won’t weigh you down, but will instead give you a good boost of natural energy to tackle the day ahead, whether that means that you have activities planned, or you’re just going to take it easy and relax and recharge. When you need to concentrate on certain tasks, and even more so for school-going children, a hearty breakfast burrito goes a long way towards helping you focus and being more productive.

After fasting from a night’s sleep, breakfast burritos are a great way to get a little more creative with the way you add health and wellness to your daily diet.

Type: Vegetarian
Serves: 2

2 organic eggs from free range chickens
1 medium sweet potato, peeled and cut into cubes
1 cup portobello mushrooms, diced
1 yellow onion, finely diced
1 small zucchini, cut into cubes
2 garlic cloves, minced
1 red bell pepper, diced
1 avocado, peeled, pitted and cut into slices
1 tsp coconut oil
Handful fresh spinach leaves, roughly chopped
5-6 fresh parsley or cilantro leaves
2 tsp extra virgin olive oil
2 tsp freshly squeezed lime juice
1/2 tsp chili flakes
Pinch sea salt

2 whole wheat tortilla wraps

Preheat the oven to 175°C/347°F.
Line a baking sheet with parchment paper, add the sweet potato cubes, drizzle with coconut oil, season with chili flakes and salt, and toss to coat evenly.
Roast for 20 minutes, remove from the oven and set aside.
Meanwhile, prepare the rest of the burrito filling.
Heat the olive oil into a cast-iron skillet, add the onion and cook until translucent, stirring frequently.
Add the mushrooms, bell pepper and zucchini and sauté for 5-7 minutes, stirring frequently.
Add the garlic and stir to incorporate. Transfer into a bowl and set aside.
Add the eggs into the skillet and scramble until cooked, about 5 minutes. Season with salt and pepper and divide onto the tortillas. 
Divide the cooked vegetables and roasted sweet potatoes, top with avocado slices and fresh spinach, parsley/cilantro, drizzle with lime juice and wrap the tortillas.
Cut into halves and serve. 

Variations of these are a staple in our house! What are the ingredients of your favorite breakfast burrito?