Loaded Breakfast Burrito

Ready for a flavour mash-up that wakes up your taste buds? Fluffy rice teamed with crispy bacon, creamy scrambled eggs, tangy kimchi, sweetcorn, cheddar and avocado, all wrapped up in a toasted tortilla. Each bite is bold, tasty, and totally addictive. Breakfast, lunch, dinner? Honestly, it’s the type of meal you’ll want to eat on repeat. It’s also perfect for meal prep.

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Ingredients

bacon 6
egg 4 (beaten)
microwave rice 250 g
mild cheddar cheese 80 g (grated)
kimchi 3 tbsp
tinned sweetcorn 200 g (drained)
spring onions 4
avocado 1 ½ (sliced)
plain tortilla wraps 4
crispy chilli oil dash

Method

Cook the bacon

Heat a dash of oilin a frying pan over a medium heat, fry the bacon until crispy. Transfer from the pan and keep warm.

Cook the rice & prep the ingredients

Cook the rice according to the packet instructions.
While the rice is cooking, grate the cheddar, chop the kimchi, slice the spring onion , drain the sweetcorn. Destone and slice the avocado.

Cook the scrambled eggs

Whisk the eggs in a bowl, then in the same pan you cooked the bacon in, add a little more oil and gently scramble the eggs for a few minutes.

Assemble the burritos

To assemble the burritos, lay out the wraps and in the centre layer the rice, top with the scrambled eggs, bacon, cheddar, kimchi, spring onions, sweetcorn and avocado. Fold in the sides of the wrap, then roll up tightly from the bottom to form a burrito. Repeat until all the burritos are assembled.
Toast in a dry pan for 2 – 3 mins for a crispy finish. Cut in half and serve immediately. Drizzle over your preferred crispy chilli oil or hot sauce. Enjoy!

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