Breakfast Burrito
Vegetarian, gluten free and lactose free options available.
A delicious savoury breakfast that is quick and easy to prepare at home ahead of time. This recipe is one of our go to breakfasts whilst hiking and never fails to impress our hiking mates!
Ingredients
Serves 1
Scrambled Eggs:
- 3 Tbsp egg powder
- 1 Tbsp milk powder
- 1.5 Tbsp bacon bits
- 1 tsp long life parmesan parmesan
- 1/4 tsp garlic powder
Other:
- 2 wraps
- 1/3 cup instant refried beans
- 20g dehydrated mushrooms
- 1 Tbsp fried shallots
- 20g cheese
- 5 sun-dried tomatoes
Method
Before hiking:
- Place all Scrambled Eggs ingredients in a zip lock bag. Keep the Other ingredients in separate containers/zip locks. Make sure containers are oil-tight as otherwise they might leak.
When hiking:
- Place the mushrooms in a container and add 150ml of boiling water. Let it sit for 15mins to rehydrate before straining.
- Place the instant refried beans in another container and add 50ml of boiling water to rehydrate.
- Add the scrambled eggs ingredients into the pot with 300ml of water.
- Cook on a low heat, stirring constantly to prevent the eggs from sticking to the pan.
- Construct your burritos! Lay the wraps out and fill with scrambled eggs, beans and mushrooms. Top with fried shallots, sun-dried tomatoes, cheese and bacon bits.
- Enjoy!
Notes
Long life parmesan cheese: I like to use Kraft Cheese Parmesan in place of fresh as it has a longer shelf life. If you choose to use fresh parmesan, double the quantity as it has a milder flavour.
Instant refried beans: More readily available in the USA, but can be purchased online and shipped to Australia. I would recommend ordering some if possible as they add a lot of flavour and value to the dish.
Bacon bits: I like to use Salad Toppers Bacon Bits to add texture. Despite tasting exactly like bacon, these are actually vegan!
Gluten free option: This recipe can be made gluten free by using gluten free wraps. However, I recommend that you check each ingredient to ensure they do not have any surprises.
