It’s always a good morning to wake up to a delicious hearty breakfast!
My favorite thing about making breakfast burritos is that you don’t really need a formal recipe to follow. In fact, most of the time I use leftover Huevos a la Mexicana to create them and roll them right up in a gluten-free tortilla with a little lacto-fermented salsa. And if you have leftover oven roasted potatoes, toss those in too for a delicious egg-n-potato burrito!
Below is yet another version that we like, so feel free to use it as a springboard for creating your own amazing healthy breakfast burrito concoctions!
Good Morning Breakfast Burrito
Ingredients
- 2 gluten-free tortillas, warmed
- 2 eggs
- 1 tbsp filtered water
- 1 tbsp finely chopped fresh organic cilantro
- ¼ cup finely diced organic zucchini
- 3 green onions, finely diced
- 2 strips of uncured, nitrate-free, cooked bacon or sausage, chopped
- salt and pepper to taste
Instructions
- In a medium bowl, whisk together eggs, milk and cilantro. Chop zucchini and onion.
- Preheat skillet over medium-high heat. Add about a tablespoon of olive oil to the pan and sauté zucchini and onion together until zucchini is al dente. Transfer to a small bowl.
- Turn down heat to medium, wipe skillet and evenly distribute a fresh coating of butter or olive oil across bottom of pan. Add egg mixture and scramble eggs until almost cooked through. Then toss in the sautéed veggies and chopped meat and scramble together to combine.
- Place egg scramble in center of a warm tortilla and top with shredded raw cheese, lacto-fermented salsa and cultured sour cream. Roll-up and enjoy!
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