Hungry Jo’s Breakfast on the Go! (Breakfast Burritos)

Inspired by my time living in San Antonio Texas, these huge protein packed breakfast burritos are super filling and so they will help on those days where you feel staving and need a substantial breakfast that won't spike your levels sky high! What's even better is that you can batch cook, freeze them and then just re-heat them when needed
breakfast burrito inside

Inspired by my time living in San Antonio Texas, these huge protein packed breakfast burritos which I’ve named ‘Hungry Jo’s Breakfast on the Go’ are super filling and they will help on those days where you feel starving and need a substantial breakfast that won’t spike your levels sky high!

If you really struggle with high insulin resistance at breakfast then a high protein breakfast is a must to help keep your blood sugar levels lowered and stabilised. The best breakfasts out there for this are high protein cooked breakfasts with eggs, but as busy Mums, many of us simply don’t have the time to prepare full cooked breakfasts in the mornings and so this idea is one which can be cooked in batches when you have time, frozen and then heated up in the morning for a full breakfast on the run!

Part of this breakfast incorporates Gordon Ramsay’s style of scrambled eggs, which IMO make the best velvety smooth eggs and are the only method I use for making scrambled eggs now. To see how this is done, then please check out this video

 

breakfast burrito inside

Hungry Jo's Breakfast on the Go! Breakfast Burrito

Inspired by my time living in San Antonio Texas, these huge protein packed breakfast burritos are super filling and so they will help on those days where you feel staving and need a substantial breakfast that won't spike your levels sky high! What's even better is that you can batch cook, freeze them and then just re-heat them when needed
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Breakfast
Cuisine: American, Mexican
Diet: Diabetic, Gluten Free
Keyword: breakfast, brunch, eggs, nut free
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Servings: 1 large burrito
Calories: 1422kcal
Author: Jo Paterson

Ingredients

For the wrap

  • 1 large egg
  • 1 tsp coconut flour
  • 50 grams grated cheese
  • 1 pinch salt & ground black pepper
  • 1 splash whole milk
  • 1 tsp butter or coconut oil for frying

For the Filling

  • 2 tbsp refried beans
  • 1 large sausage (high meat content), split and skin removed
  • ½ large avocado stoned and sliced
  • 1 medium tomato skinned, de-seeded and diced
  • 2 rashers streaky bacon
  • 50 grams grated cheese
  • 2 large eggs
  • 1 tbsp butter
  • ½ tbsp crème fraîche full fat
  • 1 pinch salt & ground black pepper
  • 1 tsp chives chopped (optional)

Instructions

Preparing the fillings

  • Start by frying your bacon in a pan (I like mine well done and crispy). To cook the sausage, use a knife to split the skin along the length of the sausage, remove the skin and break into small pieces into a frying pan. Once cooked set the bacon and sausage pieces onto some kitchen roll to drain the excess fat and set aside
  • Prepare the avocado and tomato so that they are ready to use, then set aside

Gordon Ramsay's scrambled eggs

  • To watch a video of Gordon Ramsay making his scrambled eggs (which IMO make the best velvety smooth eggs) then follow the link at the top of this page
  • Break two eggs into a saucepan, add the tbsp of butter and heat on a med-high heat, stirring constantly
  • The secret to velvety scrambled eggs is to keep the eggs moving and to remove the pan from the heat when the eggs start sticking and forming scrambled eggs. When the eggs cool slightly you then put the pan back on the heat and repeat
  • When the eggs have thickened, add the crème fraîche and stir through
  • Add the chopped chives and the salt & pepper to season, then set aside to cool

Preparing the wrap

  • Add the egg, coconut flour, cheese, milk, salt & pepper into a jug and whisk
  • Heat a frying pan on a med-high heat and add the butter or coconut oil ready for frying
  • pour just enough of the batter into the frying pan to coat the pan, like you would when making a regular pancake
  • when the edges of the wrap are golden and come away from the pan with ease, then gently turn the wrap over to cook the other side. Once cooked set aside on a plate to cool

Building the burrito

  • Lay out the wrap on a plate and spread the refried beans down the middle
  • Layer the avocado, bacon, sausage, scrambled eggs, diced tomato and cheese
  • Fold the burrito like you would a tortilla wrap, tucking the end edges in then wrapping
  • You can wrap these in baking parchment paper or tinfoil. Then label and freeze. Burritos can be frozen for upto 1 month
  • To reheat, if using baking parchment you can reheat directly in the oven or microwave. If using tinfoil then this has to be removed before the burrito is reheated in a microwave. Loosely wrap the burrito in kitchen roll and re-heat. I have not specified times for re-heating as ovens and microwaves vary so much and it's best to start with 2-3 minutes in the microwave or around 20 minutes in the oven and then test. You should turn the burrito over halfway through heating and must make sure the burrito is heated all the way through before eating

Notes

There are loads of different options with this recipe. Add the foods you like to eat, but avoid using ingredients that are too high in carbs. They can be made vegetarian or with fish if you prefer not to eat meat.
If your tolerance to bread and carbs is better in the morning then you could use a wholemeal tortilla wrap instead of making the wraps.
If you like spice then these are great for adding a spicy kick to! Frank's Hot Sauce is a well tolerated sauce that would work well with these breakfast burritos

Nutrition

Calories: 1422kcal | Carbohydrates: 22g | Protein: 67g | Fat: 119g | of which saturates: 52g | Fibre: 11g | of which sugars: 6g
Tried this recipe?Let us know how it was!