Power Breakfast Burrito with Kimchi & Mexican Beans

Name: Power Breakfast Burrito with Kimchi & Mexican Beans
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 wholemeal wrap; 2 egg whites (+ 1 whole egg); 2 tsp olive oil; 2 slices lean smoked bacon medallions ( chopped); 1/2 cup leftover baby potatoes (chopped and warmed); 1 handful spinach (wilted); 1 tsp Dunnes Simply Better Mediterranean Herb Mix; 1 tsp smoky & spice seasoning; 1 tin mixed beans, drained (about 400g); 4 tsp prepared Mexican bean mix (from below); 1 tsp Follain Kimchi Relish; 1 tin mixed beans, drained (400g); 2 tsp olive oil; 1 tsp Dunnes Simply Better Mediterranean Herb Mix; 1 tsp Smokey & Spice seasoning

A high-protein, fibre-rich Power Breakfast Burrito packed with eggs, beans, bacon, spinach, and kimchi relish. A balanced, flavourful start to fuel your day.

Nutrition Highlights

High-protein: eggs, bacon, beans
Fibre-rich: wholemeal wrap, beans, potatoes, spinach
Functional gut support: kimchi relish
Balanced flavour: Mediterranean herbs + smoky spices

Ingredients

For the burrito

1 wholemeal wrap
2 egg whites + 1 whole egg
2 tsp olive oil
2 slices lean smoked bacon medallions chopped
1/2 cup leftover baby potatoes chopped and warmed
1 handful spinach wilted
1 tsp Dunnes Simply Better Mediterranean Herb Mix
1 tsp smoky & spice seasoning
1 tin mixed beans, drained (about 400g)
4 tsp prepared Mexican bean mix (from below)
1 tsp Follain Kimchi Relish

For the Mexican Bean Mix

1 tin mixed beans, drained (400g)
2 tsp olive oil
1 tsp Dunnes Simply Better Mediterranean Herb Mix
1 tsp Smokey & Spice seasoning

Method

Prepare the bean mix

Heat 2 tsp olive oil in a small pan over medium heat.
Add the drained beans, 1 tsp Mediterranean herb mix, and 1 tsp Smokey & Spice.
Stir and cook for 3–4 minutes until warmed through. Set aside.

Cook the bacon and potatoes

In a non-stick pan, lightly sauté chopped bacon until just crisp.
Add leftover baby potatoes and warm through for 2–3 minutes.

Make the power scramble

In the same pan, push bacon and potatoes to the side.
Add 2 tsp olive oil if needed, then pour in eggs.
Stir gently over medium heat until just set but still soft. Season with a pinch of salt and pepper.

Wilt the spinach

Add the spinach to the pan for the last 30 seconds of cooking, letting it just soften.

Assemble the burrito

Warm the wholemeal wrap slightly in a pan or microwave.
Layer on the scrambled eggs, bacon, potatoes, and spinach.
Spoon about 4 tsp of the Mexican bean mix over the top.
Add 1 tsp Follain Kimchi Relish.
Roll tightly into a burrito, folding in the sides as you go.

Optional

Toast the burrito seam-side down in a dry pan for 1–2 minutes to seal and add a little crispness.

Back to recipes

Hands holding a halved breakfast burrito filled with yellow scrambled eggs and dark greens, displayed on a blue plate with nuts and parsley

Prep Time: 10

Cook Time: 10

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