The best-ever breakfast wraps
This week, I have decided to let you in on one of my absolute favourite meals. Breakfast can get boring, but it doesn’t have to.
After venturing to the farmer’s market and picking up all of the staples for my week of cooking, it was time to make breakfast. Like the start to any good day, coffee beans were grinded, the kettle was boiling, and the French press was ready to steep a beautiful dark roast coffee.
While waiting for the coffee to be ready, my work station was cleared and veggies were rinsed. A wooden cutting board was laid on the countertop, and the process of chopping was underway. A large frying pan was atop the gas burner and coconut oil was heated on low, waiting to sauté a melody of vegetables. A small cooking onion was chopped first and added to the pan, and then a clove of garlic was minced and added. The smell of onion and garlic awoke the senses and filtered throughout the apartment.
Next, pieces of bell peppers were chopped in small, even pieces and added to the onion and garlic mixture. A handful of rinsed baby spinach was then added. The fusion of the delicious smell and the beauty of the mixture of the colours was, as always, an incredible to start the morning.
A few peppercorn crusted pieces of bacon were cooked to add into the wraps, and then set aside while the rest of the process was underway. This step is completely optional – meat is not necessary and the wraps are just as delicious without.
While the vegetables were simmering, it was time to prepare for the wrapping process. Medium-aged cheddar was shredded and set aside. Salsa was set out, as was hot sauce (my favourite comes from Salsateria), both ready to be spooned into the wraps.
Once all of the vegetables had enough time to simmer together, a few eggs were beaten and added into the mix. I was making four small wraps, so I used one egg per wrap, for a total of four large brown eggs. The eggs were scrambled around with the vegetable melody until cooked, then removed from heat.
The last step of the process was then underway – the wraps (my favourite, purchased each week from the market), were laid out one at a time and the egg and vegetable mixture was spooned into the centre of each. Then, shredded cheese was added, along with a small spoon of salsa and a light drizzle of hot sauce. A single piece of bacon (if desired), was ripped in half and then added on top of the hot sauce. The wrap was then tucked at both ends and rolled to close. This process was repeated until all of the ingredients were contained within the wraps. In an oven preheated to 400 degrees, the wraps were placed directly on the rack for five minutes. With that, breakfast was ready. I hope you enjoy this recipe as much as I do.
Grocery list:
– small whole wheat wraps
– eggs
– medium cheddar cheese
– bell peppers (any or all colours)
– small cooking onion
– baby spinach
– fresh garlic
– hot sauce
– salsa
– peppercorn bacon