Here’s a breakfast burrito worth waking up for! Easy to eat on the run and enjoyed fresh or toasted, these wraps are packed with all of your early morning essentials, plus they’re delicious to boot.

Recipe: Jess Daniell of Jess’ Underground Kitchen Deli

Makes: 4 serves
Takes: 15 minutes

INGREDIENTS

1 tbsp rice bran oil
4 rashers streaky bacon
8 eggs
¼ cup milk
½ cup Tasty cheese, grated
½ tsp smoked paprika
½ tsp cayenne pepper
4 large tortilla wraps
4 tbsp aïoli
4 tbsp tomato relish
4 cups baby spinach
4 roasted capsicums, drained
1 cup black beans, cooked & drained
small handful coriander leaves
4 tbsp sour cream
salt & pepper, to taste

METHOD

Heat a frying pan over medium-high heat, and add oil. Cook bacon until crispy, 7–8 minutes. Remove and drain on a paper towel.

Reheat the same pan, reducing heat to medium-low. In a bowl, beat eggs and add milk, cheese, paprika and cayenne pepper. Season well with salt and pepper. Pour the mixture into the pan and scramble until cooked through, about 3 minutes.

Spread each tortilla with a tablespoon each of aïoli and tomato relish. Divide spinach, capsicums, black beans and coriander between the 4 tortillas. Top with bacon and the scrambled egg. Roll up the tortillas burrito-style, cut them through the middle and serve with a dollop of sour cream on each half. Add a splash of your favourite hot sauce if you like things spicy!

Jess Daniell, is a cook book author and the founder of Auckland deli Jess’ Underground Kitchen