Excerpt via Domino
BY ANNA KOCHARIAN
Published on February 8, 2019
In true on-the-go fashion, we set out to find the breakfast recipes that not only travel well but can also sustain our appetites well into the middle of the day. Wraps, sandwiches, or whatever it is that you may call them, the breakfast burrito recipes ahead might just inspire you to rethink the breakfast classic. Take a look.
Nutrition Refined’s flaxseed wraps make for a healthy alternative to the classic tortilla and only take 20 minutes to make. Fill with avocados, crunchy veggies, and plenty of spices and herbs.
hese flaxseed wraps are tender and soft from the flaxseeds, crunchy from the vegetables, and so easy to make. They are great as a savory breakfast, or just a quick, portable lunch.
- 1 cup flaxseed meal*
- 2/3 cup hot water
- 1/2 tsp. salt
Add water into a medium-size saucepan and bring it to a boil.
Add the salt and flaxseed meal. Turn the heat off and stir immediately with a wooden spoon, until the flaxseed meal absorbs all the water, As you stir, the flaxseed meal will form a dough and gradually un-stick from the saucepan. It take about 1-2 minutes max.
Remove the dough from the saucepan and place it on a non-stick surface (I like to use a silicone mat or a piece of parchment paper), When cool to touch, break the flaxseed dough into 4 equal pieces.
Roll out each dough ball between two pieces of parchment paper (one on the bottom to keep the flaxseed dough from sticking to the surface and one on top to keep the flaxseed dough from sticking to the rolling pin). Each tortilla should be 1/16″ (1.6 mm) thick. Mine were 8.5″ (21.5 cm) in diameter.
Take a round bowl and place on top of rolled out dough, cut around the edges to make them round. Place extra dough in a pile to make one more tortilla.
Preheat a well-seasoned cast iron pan (or any other non-stick pan) over medium heat. Transfer one tortilla at a time to the pan and cook it for 60-90 seconds, depending on your pan and heat. Flip and cook for extra 30-60 seconds. Don’t over cook the tortillas or they will become crispy. The tortillas have to be dry, but stay soft to roll.
Place the cooked tortillas on cooling rack or plate. Serve warm or cold, they keep their flexibility which makes them versatile.
Store leftover (cooled) flaxseed tortillas in an air-tight container in the refrigerator for 4-5 days (possibly longer). For longer term storage, freeze in an airtight container with a piece of parchment paper in between each tortilla (so they don’t stick together as they freeze) for up to 1 month.
*I grind my own flaxseed meal in a Vitamix. You will need ~ 2/3 – 3/4 cup whole flaxseeds to get 1 cup flaxseed meal. Grind the flaxseeds into very fine flour. If you’re using store-bought flaxseed meal, make sure it’s finely ground. If you can see pieces of flaxseeds, process the coarsely ground flaxseed meal in a blender or a coffee grinder before use.
*I used golden flaxseeds because they have a milder flavor than brown flaxseeds. However, brown flaxseeds work just as well in terms of texture.
The recipe has been adapted from Dr. William Davis’s book The Wheat Belly.
Breakfast Burrito to Go
Use this easy-to-make recipe from Bon Appetit as the ideal starting point for all forthcoming burritos. Sprigs of fresh cilantro give the wrap a fresh note, combining with avocado and hot sauce for one spicy blend.
This simple, no-fuss breakfast burrito can be made in about 5 minutes. It’s perfect for kids, to take on your commute, or for a road trip. We love to keep the filling classic with melty cheese, hot sauce, and avocado, but this recipe can be what you make it. Roll up whatever proteins, herbs, and veggies you happen to have on hand.
Whisk eggs and a large pinch of salt in a medium bowl until very smooth and a little frothy, about 30 seconds.
Melt butter in a 10″ nonstick skillet over medium heat. Add eggs and cook undisturbed until almost completely set but still a little runny 2–3 minutes. The idea is to cook them into a flat, round shape about the same size as the tortilla.
Meanwhile, lightly toast tortilla over a medium-low flame, turning often with tongs, until warmed and lightly browned in some places, 5–10 seconds (or, toast in a large, dry skillet over medium-high heat until warmed and lightly browned in some places, about 1 minute per side). Transfer to a large piece of foil.
Turn eggs with a rubber spatula, then slide out of skillet onto tortilla.
Sprinkle cheese over eggs. Top with avocado and cilantro, leaving a 1″ border around the edges. Add a few dashes of hot sauce and dollop sour cream over, if using. Fold sides of tortilla over filling, then roll up to enclose. Wrap burrito in foil and let sit so cheese can steam and melt, about 3 minutes. Slice in half, if desired.
Avocado Breakfast Burrito
Avocados are a staple of any solid meal, and Half Baked Harvest’s take on the wrap certainly makes ample use of them, combining with poblano peppers, shredded sharp cheddar, and leftover french fries.
Courtesy of Minimalist Baker
- 4-6 slices thick cut bacon chopped
- 1 tablespoons olive oil
- 1/2 sweet onion chopped
- 1 red bell pepper chopped
- 1 poblano pepper chopped or sliced
- 1/2 cup yellow corn
- 1 clove garlic, minced or grated
- kosher salt + pepper
- 8 eggs
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup fresh basil + cilantro chopped
- 1 cup leftover french fries or roasted potatoes
- 1 avocado sliced
- 4 Old El Paso Burrito Tortillas warmed
Start Fraiche Breakfast Frittata Wrap
Who doesn’t love a good breakfast pun? This protein-packed wrap from Fraiche Nutrition features a medley of fragrant spices, cremini mushrooms, and a sweet onion-tomato salsa.
- 1 tablespoon oil grapeseed or avocado work well
- 1/2 Spanish onion, finely diced
- 1 orange pepper, diced
- 4 peeled cremini mushrooms, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- salt to taste
- 2 cloves garlic cloves, crushed or minced we used Red Russian Garlic
- 10 egg whites (from 10 large free range eggs)
- 1 1/2 cups crumbled queso fresco or dried feta cheese, divided
- 1/2 lime
- 2 tablespoons finely chopped cilantro
- 1/2 cup chiffonaded kale (finely chopped)
- 1 cup diced garden tomatoes
- finely diced sweet onion (we used tropea onions)
- finely chopped cilantro
- 1/2 teaspoon cumin
- salt to taste
- 1 clove garlic, minced or crushed
- 1 teaspoon extra virgin olive oil
- 6 large flour tortillas
- 2 cups loosely packed greens (spinach, arugula or pea shoots)
Make the Frittata
Preheat the oven to 350F. Heat a large non-stick frying pan on medium heat and add the oil.
Add the onion, pepper, mushrooms, paprika, cumin and salt and sauté until soft, stirring occasionally , about 4 minutes. Add the garlic and continue to sauté until the aroma is released from the garlic, about 1 minute. Remove from the heat and set aside.
Place the egg whites in a medium bowl and add 1 cup of the cheese. Whisk until combined (the mixture won’t be smooth but the feta should be evenly distributed in the egg).
Stir the vegetable mixture into the egg mixture and add the juice of the lime, cilantro and kale. Fold using a wooden spoon or rubber spatula until incorporated.
Line a 7″ cast iron pan with parchment paper and transfer the egg mixture into the pan. Bake for about 20 minutes, until the frittata is set and the egg doesn’t jiggle when moved. Remove from the oven and set aside to cool.
Prepare the Salsa
Meanwhile, prepare the salsa by mixing all of the salsa ingredients together in a small bowl. Set aside. Drain the salsa before using to remove any excess liquid.
Assemble the Wrap
Cut the frittata into 8 long pieces (around 1″ x 4″, they don’t have to be exact).
Place one piece of the frittata in the centre of the tortilla, top with the greens and a spoonful of the salsa. Place the tortilla on a flat surface and wrap up the tortilla starting at the end. Roll the bottom of the tortilla over the top of the frittata, roll it tightly once, tuck each of the ends in tightly, and continue rolling until tight. Press the wrap, seam side down, in the cast iron pan to seal the wrap. Let it cool to room temperature and wrap tightly in plastic wrap. Store the wraps in the refrigerator for up to 5 days.
Egg and Merguez Wraps
Elevate your standard approach to making eggs with this hearty wrap from Bon Appetit. The Merguez sausage is the undeniable star when paired with yogurt, dill pickles, and a pleasant touch of mint.
Courtesy of Modern Proper
It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more? Just keep the sausage intact at first rather than crumble it into pieces—this helps the meat develop a nice crust.
- 8 large eggs
- 1 cup plain whole-milk Greek yogurt
- 2 Tbsp. fresh lemon juice
- 1 garlic clove, finely grated
- Kosher salt
- 2 Tbsp. extra-virgin olive oil
- 1 lb. merguez sausage, casings removed
- 4 lavash or large flour tortillas
- ½ small red onion, halved, thinly sliced
- 4 dill pickles, sliced crosswise ¼” thick
- 3 cups mint leaves
Bring a medium pot of water to a boil. Carefully slip in eggs and cook 8 minutes. Transfer to a bowl of ice water with a slotted spoon; let cool. Peel eggs, then slice each crosswise into 5 pieces.
Meanwhile, mix yogurt, lemon juice, and garlic in a small bowl; season yogurt sauce with salt.
Heat oil in a large skillet over medium-high. Add sausage and press down on it with a wooden spoon or heatproof rubber spatula to flatten; cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over; break into smaller pieces with spoon. Cook until cooked through and crisp, about 3 minutes. Transfer sausage along with drippings to a medium bowl. Reserve skillet.
Lay out lavash on a work surface. Spread ¼ cup yogurt sauce over each, leaving a 1″ border. Top with sausage, dividing evenly. Top each with 10 egg slices in a single layer, then with red onion, pickles, and mint. Fold in 2 sides of lavash and, starting at an unfolded edge, roll up tightly.
Set reserved skillet over medium heat and cook 2 wraps, undisturbed, until golden brown and starting to crisp underneath, about 2 minutes. Turn over and cook until golden brown and starting to crisp on the other side. Transfer to a cutting board. Repeat with remaining wraps. Cut wraps in half crosswise.