Whole30 Classic Breakfast Burrito
Start your morning on a flavorful and healthy note with this Whole30 Classic Breakfast Burrito that’s packed with vibrant veggies, protein, and creamy avocado—all wrapped in a grain-free tortilla. This satisfying, paleo-friendly recipe features fluffy scrambled eggs cooked with almond milk, nutrient-rich spinach, and sautéed onions and red bell peppers for a boost of flavor and color. Crispy Whole30-compliant bacon adds a smoky crunch, while a refreshing avocado-lime-cilantro mixture elevates each bite with creamy, zesty goodness. Ready in just 35 minutes, this easy-to-make breakfast is perfect for meal prep or a hearty grab-and-go option to fuel your day. Ideal for Whole30 enthusiasts and anyone seeking a wholesome, gluten-free breakfast option, these burritos are as healthy as they are delicious!
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 6 large Eggs
- 2 tablespoons Almond milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Onion
- 1 medium Red bell pepper
- 1 cup Spinach
- 4 slices Whole30 compliant bacon
- 1 large Avocado
- 0.5 whole Lime
- 0.25 cup Fresh cilantro
- 4 whole Grain-free tortillas
Instructions
Heat a skillet over medium heat and add 1 tablespoon of coconut oil.
Crack the eggs into a bowl, add almond milk, salt, and black pepper, then whisk until well combined.
Pour the egg mixture into the skillet and slowly scramble the eggs, stirring gently, until they are softly set. Transfer scrambled eggs to a plate and set aside.
Add the diced onion and red bell pepper to the same skillet and sauté until they are soft, about 5 minutes. Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
In a separate pan, cook the bacon slices over medium heat until crispy. Remove to a paper towel-lined plate to drain.
Dice the avocado and squeeze lime juice over it. Stir together with chopped cilantro.
Warm the grain-free tortillas in a dry skillet for about 30 seconds on each side until pliable.
To assemble, place a warm tortilla on a plate. Add a portion of the scrambled eggs, sautéed vegetables, a slice of crumbled bacon, and a spoonful of avocado mixture.
Roll the tortilla to form a burrito, tucking in the sides as you go. Repeat with remaining ingredients.
Serve the breakfast burritos immediately, with extra lime wedges on the side.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1142 mg | 381% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 12.0 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 476 mg | 37% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2953 mg | 63% | |
*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.
