It is very well documented that breakfast is the most important meal of the day. It is also, in my humble opinion, the best one, so expect to find many a breakfasty/ brunchy food here.

Today I am starting this off with the breakfast burrito, an efficient and delicious way to mix together and wrap up the best elements of the full English with a bit of Mexican zing.

Bacon and Avocado Breakfast Burrito

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 100g cherry tomatoes, halved
  • 2 cloves of garlic, diced
  • 1 sprig of thyme, pick the leaves
  • 2 tbsp olive oil
  • 1 small chili, diced (optional)
  • 4 rashers of unsmoked back bacon
  • 1 avocado, sliced
  • 4 eggs, whisked
  • 75g mature cheddar cheese, grated
  • 2 spring onions, thinly sliced
  • 50 g fresh spinach, chopped roughly
  • 1 knob of butter
  • 1 small handful coriander
  • 2 large tortilla wraps
  • 1 lime
  • 50 ml sour cream
  1. Instructions
  2. Preheat your oven to 200 degrees (gas mark 6)
  3. On a baking tray lay out the cherry tomatoes and sprinkle over the garlic, thyme, salt and pepper plus the chili if you are using it and then drizzle over 1 tbsp of olive oil. Place this in the oven to roast for 15 minutes.
  4. Meanwhile fry the bacon in the remaining 1 tbsp of oil in a pan until it is at your desired level of crispyness.
  5. In a saucepan heat the butter on a medium heat and then fry the spring onions until softened. Pour the eggs into the pan and stir over a medium heat for a couple of minutes until they are almost done, at this point add in the cheese, salt and pepper and take off the heat once the cheese has melted and combined.
  6. Place one tortilla at a time in a microwave for 20 seconds.
  7. It is now time to compile! Lay your tortilla wrap out and pile on the spinach, coriander, avocado, tomatoes, bacon and eggs and then squeeze on some lime juice and dollop over some sour cream.
  8. Wrap this up and eat!