Burritos? For breakfast? No cooking prep required in the morning? Breakfast ready in 5 minutes that isn’t cereal? Yes.
Of course, you’ll have to put aside some time prepping these babies another day but think about it – 6 breakfasts whipped up in just 20 minutes. Need I say more?
I’m on a page for Coeliacs in the UK on Facebook, and I have lost count of the number of times people have asked what they can eat for breakfast at the cross-contamination hell that is McDonald’s. Just don’t do it. I used to be a manager there, and I can assure you that, no matter how well the employee washes their hand or wipes down the surface, you are very likely to get ill.
Make these instead, and you’ll not crave the lukewarm (if that) McDonald’s breakfast wrap.
This recipe isn’t obviously a straight gluten-free swap for the McDonald’s breakfast wrap, but I think it’s better. And healthier. And best of all, actually hot.
Amy’s Kitchen do a similar frozen breakfast Mexican bean burrito but they cost about £2 per wrap. They’re good in a pinch but not for an everyday breakfast. This recipe really goes to show that you don’t need to spend a ton of money to be gluten-free, and even with the BFree wraps, the cost per portion is still lower than if you bought it pre-made.
Packed with onions, peppers, kidney beans, and soft silky scrambled eggs, this wrap goes perfect with some tabasco, Cholula or sriracha hot sauce in the morning if you’re looking for an alternative to porridge or scrambled eggs on toast. You can double the quantities and stretch your meal prep into the next week. That is next level meal prep.
I am a major advocate of savoury breakfasts – you don’t get that sugar slump at 11am that comes with a sweet breakfast. I am not a fan of the slump. I am a fan of the savoury.
So, get these prepped and next time you sleep through your alarm but still need something to power you through your day, reach for one of these gluten-free breakfast burritos!
- 6 gluten free wraps (I used BFree Quinoa and Chia Wraps)
- 1 tbsp oil
- ½ medium red onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 x 400g tin of beans, drained (I used kidney)
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp turmeric
- Knob of butter
- 6 large eggs, beaten
- In a pan on a medium heat, fry the red onion and bell pepper in oil until softened, around 8 to 10 minutes.
- Add the beans to the pan. With a masher, squash the beans until it is half paste, half whole beans.
- Add the spices and mix through. The mixture might be quite dry, so add a little water to loosen it up, 1 tbsp at a time.
- Pour the mixture into a bowl and set aside. Wipe the pan clean and grease with a little bit of butter. Heat on medium.
- Pour the beaten eggs into the pan. Don't touch for a minute, then with a wooden spoon, slowly stir, bringing the mixture away from the edges of the pan. Big fluffy curds should form. Continue to cook until they are not runny anymore. Pour the scrambled eggs into a separate bowl.
- Let the mixtures completely cool. When they have cooled, lay out a wrap and put ⅙ of the eggs and ⅙ of the bean veg mixture. Wrap up tight into a burrito and wrap in tinfoil.
- Repeat until all your wraps are done. Place the wrapped burritos in the freezer. When you want one, remove it from the freezer, take it out of the foil and place on a plate, and microwave for 5 mins, turning over halfway through cooking.