News and Tribune


April 25, 2014

BBQ MY WAY: Grilled breakfast burrito

I know what you are thinking. I know because we have been meeting like this every week for the past few years. And just to prove it, here is what flashed through your head.

“Dave, are you nuts? Grilling something for breakfast? Like I have time for that!”

Hear me out. I actually make these burritos two to three mornings a week, and they literally take five to seven minutes at the most. And remember how we like to talk about using leftover food from the grill? This is a fantastic way to use leftover chicken or steak. The ingredients below will make one burrito. On the weekends you could spice things up with sautéed peppers and onions, but this is all about speed during the weekdays. Let’s get started.


2 medium eggs

2 large mushrooms, chopped

1 Tbs butter or nonstick spray

1/4 cup shredded cheese (whatever your favorite)

1/4 cup leftover grilled chicken or steak

Hot sauce

1 whole wheat burrito wrap

There is a video of this that I made a couple years ago at Search for “breakfast burrito.”

Start the timer.

Place one egg in a bowl. Place the egg white of the second egg in the same bowl and discard the second yolk. (What can I say. Trying to be healthy). Whisk with a fork and set aside.

Spray your skillet (preferably a nonstick skillet) with nonstick spray, or melt the butter over medium heat. Add the mushrooms and sauté for one or two minutes. Now add the whisked eggs and the leftover meat. Scramble gently while trying to keep everything attached. Ideally you end up with an oblong serving of egg, meat and mushroom. If they are scrambled into small pieces they fall out while eating the burrito in the car. (Yes, I tend to think of everything).

Turn the heat off. Season with salt and pepper and sprinkle with hot sauce. Spread the shredded cheese over the eggs. Place a lid over the skillet and go check your email. Remember, the heat is now off. In a minute or two the cheese will be melted.

Move the egg, meat and cheese to the middle of your burrito wrap. There may be too much there, so carve away the excess. Depends on how much meat you used. (This is great without meat too, by the way). Quickly wipe out the skillet with a brush to get rid of all residue. Place back on the stove and turn the heat back to medium or medium high.

Fold in the sides which will be the ends of the burrito. Keep the sides folded over while wrapping the burrito around the eggs. The point is to not have any openings.

Place the flap side of the burrito directly on the heated skillet. We are toasting the burrito. After a minute, turn it to the other side. If you have done it correctly, the flap will not open when you turn it. After 30 seconds or so, take a pair of tongs and turn to the sides to toast so all four sides have the great color and texture. Wrap in a paper towel and place in the oven at 230 degrees to keep warm until eaten.

Give them a try.

Dave Lobeck is an Edward Jones Financial Advisor in Jeffersonville by day and a BBQ enthusiast on nights and weekends. He is also a Kansas City Barbecue Society judge. Liz is his wife. You can contact Dave with your BBQ or grilling questions at or at

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