• 3 Dr. Praeger’s Brussels Sprouts Cakes
  • 2 tablespoons olive oil, divided
  • ¼ cup diced red onion
  • 1/3 cup diced sweet peppers
  • 1/3 cup sweet corn
  • 3 eggs, scrambled
  • 2-3 ounces cheddar cheese
  • 2 large tortillas or wraps
  • Salt and pepper
  • Fresh cilantro, garnish


  1. Add a small drizzle of olive oil to a skillet over medium heat. Add Brussels Sprouts Cakes and cook for 3-4 minutes per side until cakes are browned and crispy. Season cakes with salt and pepper and remove from skillet.
  2. Add a fresh drizzle of olive oil (1-2 teaspoons) if the pan is dry and add in the chopped onions, sweet peppers, and sweet corn. Cook until veggies soften, 4-5 minutes. Then remove from skillet.
  3. Add yet another drizzle of olive oil to the pan along with scrambled eggs. Turn heat down to low and cook, stirring constantly, until eggs are almost completely set, 2-3 minutes. Then remove from heat and add cheese. The residual heat should be enough to melt cheese.
  4. Make a burrito by adding 1 ½ Brussels Sprouts cakes to a large tortilla and layer on sautéed veggies and cheesy soft-scrambled eggs. Season burrito with salt, pepper, and fresh cilantro. Roll it up in foil for on-the-go breakfast or eat it right away!