Paleo Breakfast Burritos

Start your morning with a wholesome twist on a classic favorite with these Paleo Breakfast Burritos! Perfectly wrapped in nutrient-rich collard green leaves, these grain-free burritos are loaded with fluffy scrambled eggs, crispy bacon, sautéed vegetables, and creamy avocado for a satisfying, flavorful bite. The blend of garlic and coconut milk adds a unique depth to the eggs, while the fresh spinach and bell peppers bring a burst of color and nutrition. Gluten-free, dairy-free, and paleo-friendly, this recipe is ideal for those seeking a healthy breakfast option that doesn’t compromise on taste. Whether you’re meal prepping for a busy week or enjoying them fresh off the skillet, these burritos make a delicious and portable start to your day.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Start by washing the collard green leaves thoroughly, then trim off the thick stem at the base. Set aside.

Step 2

In a medium mixing bowl, whisk together the eggs, coconut milk, salt, pepper, and garlic powder until well combined.

Step 3

Heat a large skillet over medium heat and add the coconut oil.

Step 4

Cook the bacon slices until crispy, about 3-4 minutes on each side. Remove and place on a paper towel-lined plate.

Step 5

In the same skillet, add the diced onion and bell pepper. Sauté until softened, about 4-5 minutes.

Step 6

Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.

Step 7

Pour the egg mixture into the skillet over the vegetables and gently scramble until just set, about 3-4 minutes.

Step 8

Remove the egg and vegetable mixture from the heat.

Step 9

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.

Step 10

Add a slice of bacon and a few slices of avocado on top of the egg mixture.

Step 11

Fold the sides of the collard leaf over the filling, then roll from the bottom to secure the burrito.

Step 12

Repeat with the remaining leaves and filling.

Step 13

Serve the paleo breakfast burritos immediately or wrap them in foil to take on-the-go.

Nutrition Facts

Serving size	(784.9g)

Amount per serving	% Daily Value*
Calories	874.7

Total Fat 57.5g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 2.5g
Cholesterol 1147.7mg	0%
Sodium 2238.1mg	0%
Total Carbohydrate 33.9g	0%
Dietary Fiber 10.5g	0%
Total Sugars 13.6g
Protein 56.1g	0%

Vitamin D 251.1IU	0%
Calcium 515.1mg	0%
Iron 7.6mg	0%
Potassium 1613.4mg	0%

*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.

Source of Calories

Fat: 59.0%

Protein: 25.6%

Carbs: 15.5%