Another day, another chance to not have a boring ass breakfast! And to make it easy on your schedule, NYCFoodMuse, is giving you a quick recipe for a “Greek Breakfast Burrito “. Now this is a vegetarian one, so if you’re so inclined feel free to add any other protein your heart desires!



-2 eggs

-Half a cup of fresh spinach

-Feta cheese (to taste)

-2 or 3 mushrooms (chopped)

-Red onion slices (to taste)

-1 wrap (plain, whole wheat or spinach flavor)

-1 tablespoon of olive oil

-Salt, pepper and garlic powder to taste

-1 sprig of fresh thyme (leaves must be removed from the stem)

-1 teaspoon of butter

-Cost = $8 dollars (for multiple)


Using a nonstick skillet over medium head, add your olive oil, mushrooms and a few sprinkles of thyme leaves. add salt, pepper and garlic powder to taste. sauté the mushrooms until they just start to brown. Remove from heat and place the browned mushrooms in a bowl. Take the same skillet and wipe with a damp paper towel. Remove as much of the oil and mushroom residue as you can. heat your skillet over medium and add your butter. when the pan is nice and hot, add your 2 beaten eggs (seasoned with a little salt). scramble until nice and fluffy. remove eggs from heat and reserve in a bowl or on a plate. in the same skillet, place your tortilla wrap and warm on each side for about a minute. Now its time to put it all together! start with your warmed tortilla, add a sprinkle of feta on the bottom. Place your scrambled eggs on top of the feta. Layer your fresh spinach on top, followed by the mushrooms and fresh red onion. wrap it up as you would a burrito.


Don't like raw onion? sauté your onions with the mushrooms for a sweeter mellow onion flavor. Pressed for time? Sauté your mushrooms, onions and spinach together, pour in your beaten eggs and scramble.


“The history of the breakfast burrito isn’t fully certain, but you can be fairly sure it’s an American thing. Most believe the dish was first served in the 1970s in New Mexico, where it was long popular to eat your morning eggs and bacon alongside a flour tortilla. Some believe the breakfast burrito evolved from the (corn tortilla) breakfast tacos of Austin. Others think the breakfast burrito was just the result of traditional burritos getting eaten earlier and earlier in the day across the entire country.

As for traditional burritos, most people date their invention to the turn of the 20th Century in Sonora, Mexico. Flour tortillas were used because Sonora produced a lot of wheat. Early adopters threw leftovers of rice and beans into flour tortillas and carried them about their days. Even in the beginning, it was a true kitchen sink mentality. The burrito took off in the U.S. in the 1950s” — via chowhound

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Rosanna Añil


a BK born foodie, food stylist and photographer— follow her here!