Whole30 Breakfast Burritos
Start your day the Whole30 way with these vibrant and satisfying Whole30 Breakfast Burritos! Packed with wholesome ingredients like fluffy scrambled eggs, sautéed bell peppers, red onions, and spinach, these burritos swap traditional tortillas for crisp Romaine lettuce leaves, making them entirely grain-free and perfect for clean eating. The creamy avocado-cilantro sauce, made with freshly mashed avocado, zesty lime juice, and fragrant herbs, adds a burst of flavor, while cherry tomatoes bring a fresh, juicy finish. These breakfast burritos are quick to prepare in just 30 minutes and are ideal for a healthy on-the-go breakfast or a light, nutrient-packed brunch. Whether you're following the Whole30 plan or just looking for a delicious and balanced meal, these wraps are sure to become a favorite!
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Ingredients
- 8 eggs
- 0.25 cup unsweetened almond milk
- 1 bell pepper, diced
- 0.5 small red onion, diced
- 2 cups spinach leaves
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 avocado
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
- 8 large Romaine lettuce leaves
- 0.5 cup cherry tomatoes, halved
Directions
Step 1
In a medium bowl, whisk together the eggs and almond milk until well combined. Season with salt and pepper.
Step 2
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced bell pepper and red onion. Sauté for about 5 minutes, or until vegetables are softened.
Step 3
Add the spinach to the skillet and cook, stirring, until wilted, about 2 minutes.
Step 4
Reduce heat to low and pour the egg mixture into the skillet. Stir gently and continuously until the eggs are fully cooked and scrambled to your preferred consistency, about 4-5 minutes. Remove from heat.
Step 5
In a small bowl, mash the avocado with a fork until smooth. Stir in lime juice and chopped cilantro. Season with salt and pepper to taste for your avocado-cilantro sauce.
Step 6
Lay the lettuce leaves flat on a clean work surface. Evenly distribute the scrambled egg mixture across the leaves.
Step 7
Top each with a spoonful of the avocado-cilantro sauce and scatter some cherry tomato halves on each.
Step 8
Fold the sides of each lettuce leaf over the filling and roll tightly to form a burrito. Serve immediately and enjoy your Whole30 breakfast burritos!
Nutrition Facts
| Serving size | (1381.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1236.9 |
| Total Fat 91.0g | 0% |
| Saturated Fat 20.2g | 0% |
| Polyunsaturated Fat 5.6g | |
| Cholesterol 1488mg | 0% |
| Sodium 1898.3mg | 0% |
| Total Carbohydrate 48.1g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 16.2g | |
| Protein 63.6g | 0% |
| Vitamin D 350.0IU | 0% |
| Calcium 593.1mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 3170.5mg | 0% |
Source of Calories