Teresa Sabga Teresa Sabga
September 10, 2015

A breakfast burrito should be three things: portable, quick, and crunchy. Consider all checked with this protein-packed PB&J breakfast burrito. Our recipes, easily made in 10 minutes or less, are worth rising and shining for—guaranteed. Just grab and go!

My co-worker Kimberly Holland swears peanut butter and chocolate is the world's most heavenly combination, but I disagree. Call me basic, boring, or Plain Jane, but it's all about peanut butter and jelly for me. Forever and always. If you loved our PB&J French toast, preserves-filled cookies, smoothie bowls, and sweet muffins, you'll definitely dig this morning special.

Just when you thought a classic PB&J couldn't taste any better, we've proved you wrong. Take a trip down memory lane with our Peanut Butter, Jelly, and Banana Breakfast Burrito. Here, your favorite brown-bag lunch becomes breakfast, and rice cake clusters serve as a reminder of Rice Krispies, while adding a satisfying crunch—fun, am I right?!  So go on, roll out of bed, and embrace the taste of nostalgia.

Ingredients1 medium whole-wheat tortilla (such as Mission Life Balance)1 1/2 tablespoons raw, unsalted peanut butter1 1/2 tablespoons strawberry jam1 unsalted rice cake, crumbled1/2 ripe banana

Preparation1. In a nonstick skillet over a medium-high heat, warm the tortilla for a minute on each side, until golden brown (or burnt, if that's your style).

2. Smother your tortilla in peanut butter and strawberry jam, place the peeled banana in the middle, and sprinkle rice cake crumbs over top.

3. Roll burrito-style, cut in half, and serve.

SERVES 1 (serving size: 1 burrito)CALORIES 414; FAT 15.3g (sat 3.5g, poly 5.7g, mono 3.4g); PROTEIN 12g; CARB 64g; FIBER 7g; CHOL 0mg; IRON 1mg; SODIUM 325mg; CALC 13mg

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