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This paleo and gluten-free breakfast burrito filled with eggs, bacon, and veggies still solidly satisfies.
2 large collard green leaves
4 slices nitrate free bacon, chopped
1/2 cup yellow onion, diced
1/2 red bell pepper, diced
3 large eggs
1 tomato, diced
1 avocado, sliced
1/4 tsp. sea salt
1/4 tsp black pepper
1 tsp. hot sauce
Lay the collard green leaves face down.
Use a sharp knife to cut down the stems to be the same thickness as the leaves and remove the part of the stem that extends past the leaves. Set aside.
Preheat a skillet to medium-high heat.
Cook the bacon on the skillet until crispy, about 5-6 minutes. Then, remove and set aside.
Add the onions, bell pepper, sea salt, and black pepper to the pan and cook until softened, about 6-7 minutes.
Add the eggs and stir to scramble until cooked, about 3-4 minutes. Add the cooked bacon crumbles and stir to combine.
To assemble, lay down a prepared collard leaf, and place the egg mixture along the middle of the leaf.
Layer with the diced tomato and sliced avocado.
Top with hot sauce.
Fold the sides in to tuck, then roll like a tortilla.
Finish by plating with the end of the leaf on the bottom of the wrap to better hold it together.
Repeat with the other leaf and the rest of the prepared ingredients.
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