This recipe makes the perfect grab & go breakfast that can last you all week long. You can keep them in the freezer, grab one and warm it up whenever you feel like having it. Ta da, healthy, filling and protein packed breakfast!
It is extremely customisable so YOU control what you want in it. You want to add in hashbrown? Go ahead!
Ingredients
Serving: 5 portions
150g brown rice (dry weight)
100g chopped tomatoes
1 large onion (finely chopped)
10 eggs
10 reduced-fat pork sausages (diced)
125g reduced-fat cheddar (grated)
250g tinned black beans (optional)
1 tsp. sea salt, black pepper and smoked paprika
5 wholemeal tortillas
50g pickled and sliced jalapenos (optional)
Steps
1. Boil the rice
Pour the dry rice into a large saucepan and cover with 200ml cold water and the chopped tomatoes. Let it boil, subsequently turn the heat down to low, cover it with a lid and let it simmer for 10-15 minutes until the rice has absorbed all the liquid.
2. Cook the onions while waiting
Place a large, non-stick pan on a medium to high heat with a little oil. Add the chopped onion and fry for 3-4 minutes until the onions begin to turn brown.
3. Cook the sausage and beans
Add the sausage cubes and black beans to the pan. Season with paprika, salt and pepper. Fry for a further 3-4 minutes until crispy. Once done, pour all of it into a bowl and set aside, and return the pan to the heat.
4. Fry the eggs
Crack the eggs into a bowl with a little salt and pepper, and whisk using a fork. Pour the eggs into the pan and fry for 3-4 minutes while stirring. Once cooked, pour out into a bowl.
5. Once the rice is done, assemble your burritos
Lay the tortillas out flat and divide the cooked rice into the middle of each in a short, thick line, leaving space around the edges. Add the sausage, onion and black bean mixture on top, then the eggs, grated cheese, and then the jalapenos.
6. Fold the burritos
Fold the sides of each tortilla over the middle of the mixture, then fold the bottom edge tightly up to the middle. Roll the wrapped mixture tightly upwards towards the only open edge, and continue to roll until you have a tight burrito.
7. Freeze the burritos
Wrap each burrito tightly with cling film and pop them into the freezer.
8. Whenever you want to eat a healthy breakfast burrito
Simply unwrap the burrito and wrap it with a piece of kitchen towel, then microwave for approx. 2 minutes or until hot through.
Also, you can add half an avocado once warmed if you'd like.
Nutrition
Calories - 557kcal
Total Fats - 11g
Total Carbs - 57g
Total Protein - 53g
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