Whole30 Sausage Breakfast Burrito
Start your morning off right with this nourishing and flavor-packed Whole30 Sausage Breakfast Burrito! Perfect for healthy eating and meal prep, this recipe swaps traditional wraps for vibrant collard green leaves, making it gluten-free, dairy-free, and paleo-friendly. Filled with a savory homemade sausage seasoned with aromatic spices like sage and thyme, fluffy scrambled eggs, sautéed spinach, crunchy bell peppers, and creamy avocado slices, every bite delivers a satisfying blend of textures and flavors. Ready in just 35 minutes, this easy breakfast is ideal for those following a Whole30 or clean eating lifestyle, and it's a fantastic grab-and-go option for busy mornings. Try this nutritious twist on a classic breakfast burrito and elevate your mornings with wholesome ingredients!
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Recipe Information
Ingredients
- 1 pound ground pork
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground thyme
- 2 tablespoons coconut oil
- 4 eggs
- 2 cups spinach leaves
- 1 medium, diced bell pepper
- 1 sliced avocado
- 4 large collard green leaves
Instructions
In a large bowl, mix the ground pork, onion powder, garlic powder, dried sage, salt, black pepper, and ground thyme until well combined.
Heat 1 tablespoon of coconut oil in a skillet over medium heat. Add the sausage mixture and cook, breaking up the meat with a spatula, until browned and fully cooked, about 10 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the diced bell pepper and cook until softened, about 3 minutes.
Add the spinach leaves to the skillet and sauté until wilted, about 1 minute.
In a bowl, beat the eggs and pour them into the skillet over the vegetables. Stir gently to scramble the eggs until cooked through.
Lay each collard green leaf flat and remove the thickest part of the stem to make folding easier.
Evenly distribute the sausage, scrambled eggs with vegetables, and avocado slices among the four collard green leaves.
Fold the sides of each collard green leaf over the filling, then roll from the bottom to create a burrito shape.
Secure with toothpicks if necessary and serve immediately or wrap in parchment paper for an on-the-go meal.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1152 mg | 384% | |
| Sodium | 3050 mg | 133% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 6.2 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1266 mg | 97% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1832 mg | 39% | |
*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.
