4 eggs, lightly beaten
2 pieces of short-cut bacon
2 tablespoons milk
1/4 cup corn kernels (if using frozen, thaw first)
1/4 cup red capsicum, finely diced
100g button mushrooms, sliced
2 medium tomatoes, sliced
salt and pepper
Lightly whisk eggs, milk and some salt and pepper. Add egg mixture to a frying pan over medium heat. Cook, stirring, to form scrambled eggs. Cook to slightly well done. (Set aside to cool if making a batch for later, this will stop the burritos going soggy.)
Cook bacon in a the pan until lightly browned on each side. (Set aside to cool if making a batch for later)
Place tortillas on a board, add egg, bacon, grated cheese and vegetables. Top with baby spinach leaves and a spoon of tomato relish or pesto.
Fold tortilla up at the bottom and in at the sides and then toast in a sandwich press. Perfect for a high-protein on-the-go breakfast.
* This recipe can be adjusted to include many more combinations. Experiment with adding roasted veg e.g. carrot, zucchini, pumpkin or feta, beetroot and many more options. Tag us in your photo to show us your favourite
* Make in advance and simply throw in a sandwich press in the morning. Depending on which toppings you choose, you may be able to freeze a stockpile of burritos to feed the whole family.