This healthy breakfast burrito is paleo, gluten free and the perfect antidote to a boring breakfast rut.
Picture this: it’s a busy morning. You know you’re going to be on the run for hours, and you will need fuel to keep going.
But the clock is ticking, and your time left to make a healthy breakfast is running out.
Sound familiar? Yeah, I thought so.
This easy morning wrap might just become your new staple breakfast recipe. Why?
It’s low carb with lots of healthy fat and protein, which means it will keep you full for hours and eliminate sugar cravings.
It’s packed with nutrient-dense veggies, sometimes hard to find in a breakfast recipe.
You wouldn’t normally see a big collard green leaf as your tortilla on a regular Mexican burrito, but that’s what makes this one so much better!
It takes only 15 minutes to throw together, so you can consider it “fast food” because it’s so quick (although it’s so much healthier than what you would normally consider fast food!).
Oh, and you can eat it on the run (if you absolutely must)!
Enter this Paleo Breakfast Burrito. And exit your home just in time.
Bacon? In A “Healthy” Recipe?
Yes! Bacon can be healthy. There is so much misinformation out there about saturated fats and animal foods. One of the most important things to know about eating meat is to make sure you get grass-fed and pasture raised meats because that makes all the difference in nutritional quality. Meat can be unhealthy if it is from factory farms, but animals raised on pasture actually do produce healthy meat!
- 2 large collard leaves
- 3 pieces pastured bacon
- 1/4 red bell pepper
- 1/4 small red onion
- 1 extra-large pastured egg
- 1/3 avocado
- 2 tablespoons organic salsa
First, wash collard leaves and pat dry with paper towel.
Heat a small cast-iron or ceramic skillet over medium heat. Add bacon and let it cook slowly.
While bacon is cooking, slice the bell peppers, onions and avocado.
Once bacon is cooked through, transfer it from the pan to a small plate (you can line the plate with paper towels if you like).
Leaving bacon fat in the pan, add the red pepper and onion, let cook over medium heat until soft.
While the vegetables are cooking, de-stem collard leaves by cutting off the stem at the end of the leaf and carefully sliding your knife under the thick collard rib. You want the finished leaves to be an even thickness throughout so they are pliable.
Once vegetables are soft, shift them to the side of the skillet and add the egg. Use a form to break the yolk and cook scrambled.
To assemble: place the collard leaves one on top of the other, with the darkest part of the leaves facing down on your cutting board. Layer on the cooked vegetables, egg, avocado, bacon and salsa.