The BEST 5 Minute Breakfast Burrito

Or lunch, because as I’m sitting down to type this post, I just inhaled this breakfast burrito and it is well past lunchtime over here. I promise this burrito will hit the spot any time of the day!

Why hello everyone, long time no chat! I’ve found my blogging time, aka nap time to be flying by these days in the midst of unpacking bags from all of our morning activities, straightening up the apartment (because I can’t help myself), writing meal plans and grocery lists, cleaning my car from the never-ending toddler mess that exists in there, showering, oh yeah and sitting down to eat lunch, yikes! Needless to say, the hour and a half to two hours that James is napping goes by wayyy to quickly leaving me with little to no time to blog. I realize there are other times during the day that I could write, like super early in the morning or after James goes to bed, but that just isn’t feasible for me in this season of life.

Anyway, it’s great to be back even if it’s just a brief stop over here on this cozy corner of the internet. I hope that the fall season has been a pleasant one for you filled with crisp days, warm fireplaces, and ALL the comfort foods πŸ™‚ Speaking of comfort food, can we classify today’s recipe as comfort? I’m not really sure, but it certainly hit the spot for me and I have a feeling given it’s protein-packed, nutrient dense profile it should keep me satisfied and energized well into the afternoon. Win!

Alright, so what brings me to the blog to share this recipe with y’all? I’ll give you the full scoop before we dive into this super quick, super easy, and super convertible recipe. As James and I were running around this morning doing all sorts of things, I felt my stomach start to rumble, and I started thinking about what to make for lunch. I began brainstorming as I knew we didn’t have a lot of food options in the fridge and we’re about due for a trip to the store. But given our busy morning, I figured what we had on hand would have to make do.

This is what I was working with…3 eggs, an almost empty bag of mexican cheese, a small container of leftover black beans, a few spoonfuls of Trader Joe’s pico that was expiring today, an almost empty container of whole milk greek yogurt, a bag half full of expired spinach (it still looked, smelled and tasted good I promise), and a few whole wheat wraps. Hello, breakfast burrito?! I mean, the list of ingredients really doesn’t sound that appetizing, especially when I disclose the fact that the spinach was a few days past expiration and the pico was on the edge as well. BUT, by the time it all got wrapped up into a burrito, the result was fantastic! I call this a convertible recipe because you can use whatever you’ve got in your fridge too! Burritos are so forgiving and as long as the ingredients you’re putting in it sound good to you, I’m sure it will be delicious.

The nutrition profile of this burrito really can’t be beat which is another major win. You’ve got your eggs, cheese, greek yogurt, and black beans all providing you with essential nutrients like B vitamins, calcium, vitamin D, healthy fats, fiber, probiotics, lots of protein (especially combined!), and so much more. The spinach and salsa give this burrito some color as well as an additional nutrient boost, spinach is packed with iron and it’s dark color makes it rich in other vitamins and minerals. All wrapped up in a whole wheat wrap for even more fiber, B vitamins (aka energy boosters), and other essential nutrients. For something that tastes so good, and comes with all of these health benefits, you really can’t go wrong.



  • 2-3 eggs
  • Handful of shredded mexican cheese (or any type, or amount of cheese you prefer)
  • Large handful of spinach (add more or less depending on taste, it shrinks down)
  • Black Beans (I used about 3 tablespoons)
  • Salsa
  • Sour Cream or Greek Yogurt
  • Large whole wheat wrap or tortilla of choice


In a medium skillet, add a splash of olive oil and heat over medium-high. Once hot, add spinach and stir until spinach has wilted, about 1-2 minutes. Remove spinach from skillet and place in a small bowl. Meanwhile, whisk eggs with a fork in a small bowl. Add a splash more olive oil to the hot pan and place it back over medium-high heat, add your eggs and begin to scramble, once they’ve started to cook you can add in your shredded cheese. Finish cooking the eggs as your cheese gets all nice and melty, finally stir the spinach back in with the eggs and cheese and immediately place the mixture on your wrap or tortilla. Top the egg, cheese, and spinach mix with black beans, salsa, and greek yogurt before carefully wrapping it up, making sure to tuck the ends in halfway through the wrapping process. Slice in half and serve immediately. Enjoy y’all!

*Disclaimer: depending on how runny your salsa is, this wrap will be a bit messy. I used fresh pico, and made a complete mess while eating this wrap. It was still delicious though πŸ™‚

25 Minute Caprese Chicken Thighs with Lemon Basil Couscous

Good morning to you on this lovely Tuesday! How’s everything going? Yesterday I had planned to make chimichurri grilled chicken thighs with a couscous salad, but realized that I had used up all of our cilantro (aka the main ingredient in the chimichurri), plus I wanted to get away from cilantro since we’ve been eating a lot of it this week. I was craving something more italian in flavor profile (shocking!). Plus, we are watering plants for my mother-in-law while she’s out of town and she has SO much basil! She told us we could take as much as we want, and I figured why not?

I also noticed that we had a lot of random tomatoes on hand from various farmer’s market visits, and figured we should probably use some of those up before they go bad. On Sunday after church I made marinated BLTA’s for lunch, and we loved delicious tomato flavor marinated in a simple mix of olive oil, balsamic, italian seasoning, and garlic. Definitely a step up from our usual BLT’s. I used that marinade as a base for today’s recipe, so I can’t take full credit for coming up with this meal on my own. But I did create a whole new meal out of it, so there’s that!

Today’s recipe is super easy, and bursting with seasonal flavors! It’s perfect for busy summer weeknights. Let’s be honest, we’re really not that busy but I’d rather not spend James’s entire nap time in the kitchen. I love to cook, but I’m on my feet most of the day so it feels good to sit down for an hour or so and read or blog while he naps.

I’ll walk you through the recipe with pictures and then post a consolidated version below.

First up, take about a pound of chicken thighs and spread them out into a baking dish.

Season the chicken with a sprinkle of salt and pepper.

Next prepare your marinade by mixing together 1/3 cup olive oil, 2 tablespoons balsamic vinegar, 3/4 teaspoon italian seasoning, and 3 minced garlic cloves. I just used a fork to mix until it was blended.

Pour half of the marinade over the chicken thighs and then top with sliced tomatoes. I used a handful of large cherry tomatoes for our dish, but feel free to use any kind of tomato you’d like. If you’re using a regular size tomato, I would say anywhere from 1-2 tomatoes would be perfect. Drizzle the remaining marinade on top of the tomatoes and preheat your oven to 400 degrees. If you’d like to marinade longer, just cover the dish and stick it in the fridge for a few hours, or all day! I was feeling impatient, so I simply let our dish marinade while the oven was preheating.

While the chicken is marinating and the oven is preheating, prepare your couscous. I love to toast the couscous in a tablespoon or two of butter before adding water and salt and cooking for 15 minutes. I still haven’t decided if the butter step adds a noticeable amount of flavor, but I’d like to think that you cant go wrong with butter πŸ˜‰

When the oven has preheated, pop the chicken in and set your timer for 20 minutes. Your chicken may need more or less time depending on your oven and how big the thighs are, but I would definitely check it after 20 minutes. Bonus tip: feel free to use chicken breasts if that’s what you have on hand. We just had thighs in the fridge, so that’s what I used! I think it would taste great either way!

While everything is cooking you can prepare your lemon basil sauce for the couscous. I would have loved to have made a homemade pesto to mix in with the cousous but we didn’t have pine nuts, and I was trying to keep the meal as easy as possible and cleaning the blender sounded daunting at the time. So a super quick sauce it was! Still lots of pesto-like flavor though. If you’re feeling more inspired than I was, I would totally suggest making (or buying) pesto to mix in with the couscous. It just creates a more consistent flavor all around.

When the chicken is done, top with some fresh or shredded mozzarella cheese and broil for a minute or two until the cheese gets all bubbly and toasty.

When the couscous is done, stir in the lemon basil sauce and spoon into bowls or plates.

To serve, top the lemon basil couscous with the chicken thighs and tomatoes, and garnish with a few sprinkles of fresh basil. Enjoy!

I hope that you enjoy this meal as much as we did! Bonus points if you serve it alongside some fresh italian bread…YUM! Happy eating πŸ™‚

20 Minute Caprese Chicken Thighs with Lemon Basil Couscous

Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time: 25 Minutes

For the Chicken:

1 pound Chicken Thighs (or breasts)

1 large handful Cherry Tomatoes (or 1-2 regular tomatoes)

1/3 cup Olive Oil

2 tbsp. Balsamic Vinegar

3/4 tsp. Italian Seasoning

3 Garlic Cloves, minced

1/2 cup Mozzarella, shredded

Salt and Pepper

For the Couscous:

1 cup Pearl Couscous

1.5 cups Water

1-2 tbsp Butter

1/4 cup Olive Oil

1/2 Lemon, juiced

1/4 tsp. Garlic Powder

1/4 cup freshly grated Parmesan Cheese

1/2 cup chopped Basil

Salt and Pepper


  1. Place chicken thighs in a baking dish and season with salt and pepper.
  2. Roughly chop your tomatoes.
  3. Combine 1/3 cup olive oil, balsamic vinegar, Italian seasoning and garlic in a small bowl.
  4. Pour half of marinade over chicken, top with the tomatoes, and drizzle the rest of the marinade over the whole dish.
  5. Let sit while you preheat your oven to 400 degrees.
  6. Meanwhile, prepare your couscous by toasting 1 cup of couscous in 1-2 tablespoons of melted butter for a few minutes in a medium saucepan. Once the couscous is slightly toasted add 1.5 cups of water and 1/2 tsp. salt and bring to a boil. Once boiling, stir, cover, and turn heat to low. Let simmer for 15 minutes until tender. Remove from heat and let rest 10 minutes.
  7. Once the oven has preheated and the chicken has had a few minutes to marinate, bake for 20-25 minutes, or until the chicken is cooked through.
  8. Remove chicken from oven and top with shredded mozzarella. Broil for 1-2 minutes until the cheese is melted.
  9. For the lemon basil couscous, stir together olive oil, lemon juice, garlic powder and a little salt and pepper. Pour over couscous and top with basil and parmesan. Stir together until well combined. Season to taste.
  10. To serve, spoon couscous onto bowl or plate and top with the chicken and tomatoes. Sprinkle with a little parmesan and basil and enjoy!