Paleo Breakfast Burritos
Start your day with a nutritious twist on a classic favorite with these Paleo Breakfast Burritos! Perfectly crafted to align with paleo principles, this recipe swaps traditional tortillas for vibrant collard green leaves, loaded with a savory filling of scrambled eggs, crispy bacon, and a medley of fresh veggies like spinach, red bell pepper, and onion. A touch of creamy coconut milk and sliced avocado adds indulgent flavor, while garlic powder and spices balance the wholesome ingredients. Ready in just 35 minutes, these protein-packed burritos are both portable and satisfying, making them an excellent option for busy mornings or meal prep. Whether you're embracing the paleo lifestyle or simply looking for a healthy breakfast idea, these burritos are a delicious way to fuel your day!
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Recipe Information
Ingredients
- 4 large leaves collard green leaves
- 6 large eggs
- 0.25 cup coconut milk
- 1 tablespoon coconut oil
- 4 slices bacon
- 1 medium, diced red bell pepper
- 1 diced small onion
- 2 cups, fresh spinach
- 1 ripe, sliced avocado
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 teaspoon garlic powder
Instructions
Start by washing the collard green leaves thoroughly, then trim off the thick stem at the base. Set aside.
In a medium mixing bowl, whisk together the eggs, coconut milk, salt, pepper, and garlic powder until well combined.
Heat a large skillet over medium heat and add the coconut oil.
Cook the bacon slices until crispy, about 3-4 minutes on each side. Remove and place on a paper towel-lined plate.
In the same skillet, add the diced onion and bell pepper. Sauté until softened, about 4-5 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.
Pour the egg mixture into the skillet over the vegetables and gently scramble until just set, about 3-4 minutes.
Remove the egg and vegetable mixture from the heat.
To assemble the burritos, place a collard green leaf on a flat surface and spoon about a quarter of the egg mixture onto the leaf.
Add a slice of bacon and a few slices of avocado on top of the egg mixture.
Fold the sides of the collard leaf over the filling, then roll from the bottom to secure the burrito.
Repeat with the remaining leaves and filling.
Serve the paleo breakfast burritos immediately or wrap them in foil to take on-the-go.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1148 mg | 383% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 13.6 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 515 mg | 40% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1613 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
