Korean Breakfast Burrito

We thought that breakfast needed a facelift so we created this Korean Breakfast Burrito. Spice up your morning with some tangy kale and kimchi eggs next to sweet/spicy gochujang rice, all wrapped up in the ever-dependable tortilla.

Total Time

30min

0.0

0 Ratings

Author: SideChef

Servings:

Ingredients

•

Medium Yellow Onion

•

2 cups

Kale

•

3 Tbsp

Oil

•

Eggland's Best Classic Eggs

•

4 Tbsp

Kimchi

•

to taste

Salt

•

to taste

Ground Black Pepper

•

2 2/3 Tbsp

Warm White Rice

•

1 Tbsp

Gochujang

•

Tortillas

Cooking Instructions

Finely dice Yellow Onion (1) . Destem the Kale (2 cups) and cut into 1-inch strips.

Crack Eggland's Best Classic Eggs (4) into a medium bowl scramble them using a whisk or a fork.

Coat the bottom of a large frypan with Oil (3 Tbsp) and heat over medium until shimmering. Add onion and cook until browned, about 10 minutes, then add the Kale strips and stir until Kale begins to wilt, which will happen quickly.

Reduce frypan heat to low and add the eggs, keep the eggs moving around the pan. Add Kimchi (4 Tbsp) , continue to stir, and cook for another 2 minutes. Taste and season with Salt (to taste) and Ground Black Pepper (to taste) as necessary.

In a medium bowl, combine the cooked White Rice (2 2/3 Tbsp) with Gochujang (1 Tbsp) using a fork.

Make your burrito by adding rice and egg to a Tortillas (2) . Roll your burrito and enjoy!

Author's Notes

Will make 4 “mini burritos” or 2 larger ones depending on the size of tortilla (6-inch or 10-inch).

This recipe works great with leftover rice! Just heat the rice in the microwave with a splash of water, covered with a plate to re-steam it before adding the sauce. If making new rice, just follow package instructions for cooking.

Nutrition Per Serving

CALORIES

489

FAT

31.6 g

PROTEIN

16.3 g

CARBS

35.1 g