Skip to main content

Egg, tomato and kale breakfast burritos


25 mins

10 mins

15 mins

Let’s make mornings burrito-ful. Now, there are so many options for what to load onto a tortilla wrap but this all-in-one, colourful, hearty breakfast burrito is one of N’s favourite ways to start the day. Feel free to customise this recipe according to your own needs, taste and what’s in your fridge, swapping spinach for the kale, vegan cheese for the cheddar, jarred peppers for the tomatoes, and tofu scramble for the eggs. Whichever filling combinations you choose, you’ll soon have breakfast all wrapped up.


6 eggs, whisked
4 corn tortilla wraps
150g kale, chopped
150g plum tomatoes, chopped
120g cheddar cheese, grated
Garlic to taste
Paprika to taste


Warm tortillas in the oven for 5 minutes and cut in half.

Add a little oil to a hot pan, sauté garlic, tomatoes, kale and paprika for 5-10 minutes.

Meanwhile, heat another pan with a little oil and add the whisked eggs. Cook and stir on a medium-low heat until the eggs are creamy, softly set and steaming hot.

Serve the tortilla wraps, egg, cheese, kale and tomato mixture separately.