FOOD
Breakfast Burrito Collard Wraps
This paleo and gluten-free breakfast burrito filled with eggs, bacon, and veggies still solidly satisfies.
FOOD
Breakfast Burrito Collard Wraps
This paleo and gluten-free breakfast burrito filled with eggs, bacon, and veggies still solidly satisfies.
Ingredients
- 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
Steps
- 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.