Paleo Breakfast Burrito
Gluten free, low-carb breakfast burrito that is easy to wrap up and take to-go!
- 8 collard green leaves
- 12 pieces bacon
- 1 red bell pepper
- 1 small red onion
- 4 extra-large eggs
- 1 avocado
- 8 tbsp salsa
Prepare bacon according to package. I prefer to line a pan with tin foil, lay the bacon on the pan and place in a cold oven. Pre-heat the oven to 400°F and set a timer for 20 minutes. When the timer is up the bacon is be done!
While the bacon is cooking, prepare the veggies. Thinly slice the red onion, pepper and avocado. Remove the stem from the collard leaves by cutting off the stem at the end of the leaf and carefully sliding your knife under the thick collard rib. Set aside.
Cook the peppers and onions in a pan over medium heat until soft, set aside.
In the same pan scramble the eggs, adding salt and pepper to taste.
To assemble, lay two collard leaves one on top of the other, with the darkest part of the leaves facing down. Layer on a quarter of the pepper, onion, avocado and scrambled eggs. Top with 3 pieces of bacon and two tablespoons salsa. Wrap and enjoy!
Serving: 1burritoCalories: 317kcalCarbohydrates: 15gProtein: 17gFat: 21gSaturated Fat: 6gSodium: 652mgFiber: 7g