Fajita Veggie Breakfast Burrito (Edit recipe)

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Breakfast burritos might take a little bit of extra effort over making scrambled eggs and veggies, but it's so worth it! These also pack a nice little surprise with the fajita veggies, seasoned with our Taco Seasoning. Because they are quite filling, they would also make a great brunch option!

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

12

Serves: 2

Ingredients

1 tsp Ghee
1 cup Red Bell Pepper, sliced
1 cup White Mushrooms, sliced
1/2 cup Vidalia Onion, sliced
1 tsp Taco Seasoning - Primal Palate
4 pieces Bacon
4 whole Eggs
1/4 tsp Himalayan Pink Salt
1/4 tsp Black Pepper
1/2 cup Sharp Cheddar Cheese, grated
1 whole Avocado, sliced
150 gram Cassava Flour Tortillas - Burrito Size - Siete Foods, (two tortillas)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fry the bacon in a skillet until crispy. Transfer the bacon to a plate lined with a paper towel to drain the fat, and discard excess fat from the skillet.
Heat the skillet that the bacon cooked in over medium heat. Once the skillet is hot, add the bell pepper, to the skillet to sear.
Once the bell pepper starts to get a good sear, and starts to soften, about 5 minutes, add the mushrooms and onion.
Continue to saute the veggies for an additional 5 minutes, or until they are nicely browned on the outside and but soft internally.
Season the veggies with the taco seasoning, and stir to combine evenly, and then transfer to a plate.
In the same skillet, add the ghee, and warm over medium heat. Whisk the eggs, and pour into the skillet to scramble.
Season the eggs with the salt and pepper, and cook for about 5 minutes, or until the eggs are cooked through.
Warm the Siete Burrito Size Tortillas according to the instructions on the packaging.
Plate the eggs down the center of the burrito, dividing the eggs equally between the two burritos.
Top the eggs with equal amounts of the cheese, followed by the fajita veggies, then avocado slices.
Roll the burrito by folding the burrito down at the top and bottom of the filling, and then rolling the sides in, and then slicing the burrito in half.
Serve and enjoy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	801
Fat:	51 g
Carbohydrates:	49 g
Protein:	31 g
Cholesterol:	113 g
Sodium:	1449 mg
Fiber:	8 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.