Paleo Classic Breakfast Burrito
Start your day with a wholesome and flavorful twist on a breakfast staple with this Paleo Classic Breakfast Burrito recipe! Packed with nutrient-dense ingredients like fluffy scrambled eggs, vibrant red bell peppers, wilted spinach, creamy avocado, and a touch of zesty salsa, this recipe is as delicious as it is nourishing. Wrapped in soft, gluten-free coconut flour tortillas for a paleo-friendly take, these burritos are perfect for a quick high-protein breakfast or a grab-and-go meal. Ready in just 25 minutes, this satisfying dish combines simple, fresh ingredients with ease of preparation, making it ideal for paleo enthusiasts and anyone craving a healthy, hearty breakfast. Serve them with extra salsa for a spicy kick, and enjoy a guilt-free start to your morning! Keywords: Paleo breakfast recipe, healthy breakfast burrito, gluten-free breakfast ideas.
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Ingredients
- 4 large eggs
- 2 tablespoons coconut oil
- 1 medium, diced red bell pepper
- 1 cup spinach
- 1 ripe, sliced avocado
- 4 coconut flour tortillas
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks, chopped green onion
- 0.5 cup salsa
Directions
Step 1
In a medium bowl, crack the eggs and whisk them until fully combined. Season with salt and black pepper.
Step 2
In a large non-stick skillet, heat 1 tablespoon of coconut oil over medium heat. Add the diced red bell pepper and sauté for about 3-4 minutes until they begin to soften.
Step 3
Add the chopped green onion and spinach to the skillet, cooking for another 2 minutes until the spinach is wilted and the onions are fragrant.
Step 4
Pour the whisked eggs into the skillet with the vegetables. Allow the eggs to cook for about a minute, stirring occasionally until they are softly scrambled and cooked through.
Step 5
Remove the egg and vegetable scramble from the heat and set aside.
Step 6
In a separate skillet over medium heat, warm the coconut flour tortillas, one at a time, for about 30 seconds on each side to make them pliable and warm.
Step 7
Place each warm tortilla on a flat surface. Divide the egg and vegetable mixture equally among the four tortillas, placing it in the center of each.
Step 8
Top each with slices of avocado and a spoonful of salsa.
Step 9
Fold the sides of the tortilla over the filling and roll it up tightly to form a burrito.
Step 10
Serve the Paleo Classic Breakfast Burritos immediately, optionally with extra salsa on the side.
Nutrition Facts
| Serving size | (660.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 940.9 |
| Total Fat 61.8g | 0% |
| Saturated Fat 39.8g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 744mg | 0% |
| Sodium 2941.5mg | 0% |
| Total Carbohydrate 53.8g | 0% |
| Dietary Fiber 27.1g | 0% |
| Total Sugars 14.7g | |
| Protein 37.8g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 238.0mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 1365.5mg | 0% |
Source of Calories