Breakfast “Sushi”

Ever have one of those moments where you do something without much thought at all and then end up feeling like a complete GENIUS?

Yesterday morning was one of those moments.

As you guys know, I’m always looking for good low-carb breakfast ideas that are quick… and easy to whip up with my zombie brain after a 10-hour night shift.

On my drive home after work, all I could think about was eggs…and the drool-worthy #yolkporn I posted on Instagram last week:

Toast + hummus + egg = HEAVEN!

To make this breakfast more suited for my pre-faceplant status, I decided to enlist the help of my new favorite tortillas:

Seriously Joe, how could you have hid these from me for all those years?!

Originally, I was just going to wrap it up and call it a night morning, but then I spied some roasted asparagus and avocado in the fridge and well, any quick and easy breakfast that also sneaks in some veggies (ok, avocado is technically a fruit) is alright in my book…and heck, why not throw in a few shredded carrots while we’re at it! 😉

So I threw in the veggies (and the fruit) and rolled up my creation and THAT’S when the moment occurred…

Sushi for BREAKFAST!
Because I obviously didn’t get enough over the weekend! 😉

Breakfast “Sushi”

By: Heather @ Kiss My Broccoli

Prep Time: 5 minutes

Cook Time: 3-5 minutes

Keywords: fry breakfast high protein low-carb egg whites tortillas hummus

Ingredients (Serves 1)

  • 3 egg whites
  • 1 whole wheat low-carb tortilla (I used Trader Joe’s brand)
  • 1 tablespoons prepared hummus
  • 3-4 spears cooked asparagus
  • 1 small carrot, sliced into strips
  • 1/4 avocado, sliced
  • sriracha and furikake for garnish


1. Set a small non-stick skillet over medium heat and coat with cooking spray.
2. Add egg whites to skillet and allow to cook, without stirring, for 3-5 minutes or until set.
3. Using a spatula, carefully flip egg white patty and cook an additional 1-2 minutes.
4. Spread hummus mixture evenly across tortilla and top with egg patty, asparagus, carrot strips, and avocado slices.
5. Roll tortilla, tucking the veggies tightly within and cut into 6-8 slices.
6. Drizzle with sriracha and sprinkle with furikake.

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I picked up a jar of furikake at my local Asian market a few months ago and LOVE it, but if you don’t have access to it, feel free to sub in sesame seeds or even chia seeds for that extra “pop”!

That is if you can keep yourself from “popping” them straight into your mouth after plating! 😉

What was your last “genius” moment?

Be sure to enter KMB’s birthday giveaway if you haven’t already…that case of Chobani isn’t going to win itself!!

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