Perfect Breakfast Burrito

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Happy Sunday football everyone!

Since the start of NFL season, I have to host hangouts, make breakfast, think through the menu and make sure my friends are happy, full and have a drink in their hands at any time.

This year I joined a fantasy football league which warmed up my interest in NFL to the max. Today I have a great idea for easy and tasty breakfast burritos.

Pro tip: you can use any type of meat for this recipe. I personally prefer to go meatless that’s why these are made with spicy Italian tofurky (vegan sausage).

Processed with VSCO with a6 preset

Serving size:

4 halves (4 servings)


  • 5 eggs
  • 70g of Mexican mix cheese
  • 2 tofurky
  • 40g red onion
  • 2 fl oz milk
  • 1 avocado
  • 2 Maria Ricardo’s flour tortillas
  • Olive oil
  • 4 sprigs of cilantro
  • Hot sauce


  • 458 Calories
  • 30.4g Fat
  • 19.8g Carbs
  • 6.5g Fiber
  • 29.4g Protein


Dice red onion and sausage and put it on a skillet. Cook until the onion is tender and set aside.

Mix milk with eggs and cheese. Add to the skillet and whisk until scrambled.

Dice avocado and chop cilantro.

Warm up the tortilla and combine scrambled eggs, sausage with onion, avocado and hot sauce and wrap.

Cut in half and serve!

Happy football!

Processed with VSCO with a6 preset



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