Breakfast Recipe: Rise and Shine Burritos

We recently spent an absolutely wonderful weekend in Victoria, BC with my parents, and were spoiled silly with lots of walking, eating, laughing, and great conversation. And on our last day there my dad made delicious burritos for breakfast.

I make breakfast burritos quite often (pictured above, recipe to follow) but these were quite different than mine. My dad doesn't eat gluten so we had them with these amazing corn tortillas from a local company called Que Pasa Mexican Foods. Inside the tortillas was a delightful mix of scrambled eggs, cheese, chopped green onions, and my new favourite salsa, President's Choice Tomatillo Salsa.  Delicious!

You can be so creative with breakfast burritos and stick in anything you fancy or ingredients that need to be used up. My recipe is a great way to get some greens down the hatch first thing in the morning (go here for another breakfast recipe with greens) and in the past I've liked to use the ulta-thin, low-calorie Mountain Bread – usually use the whole wheat variety but they also come in rice, barley, corn, oat and rye.

The funny thing about Mountain Bread is that I'd been eating it for a while before we moved to Sydney, Austalia for almost nine months last year and didn't realize that it's made just around the corner (well, 849 km around the corner to be exact) from where we were living, in Reservoir, Victoria. Although I still love Mountain Bread, I think it's time to break up because they are lots of great breads in my neck of the woods.


  • 3 eggs
  • 2 tsp peppercorn ranch dressing
  • 1/2 tsp vegetable oil
  • 1/2 tsp butter
  • 2 cheese slices (I like aged white cheddar)
  • 4 tbsp salsa
  • 1/4 avocado chopped (just enough for my burrito, my husband is not a fan)
  • 2 cups mixed greens
  • 2 wraps


  1. Heat oil in medium frying pan over medium heat.
  2. In small bowl, beat eggs with dressing.
  3. Add butter to pan, swirling to coat, and immediately add eggs, stirring constantly until done to your liking.
  4. Section eggs off into desired serving sizes in pan and top each portion with a slice of cheese (I eat one egg and my husband eats two).
  5. Place eggs in centre of tortilla and top with avocado (if having it), half the salsa and half the greens (I super-squish the greens in my hand so that I can fit a cup into each burrito. Appetizing, maybe not. Clever way to get more greens down the hatch, yes!).
  6. Roll up burritos and serve right away.