Fajita Veggie Breakfast Burrito
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!
Ingredients
- 1 tsp1 tsp1 tsp Ghee
- 1 cup1 cup1 cup Red Bell Pepper, sliced
- 1 cup1 cup1 cup White Mushrooms, sliced
- 1/2 cup1/2 cup1/2 cup Vidalia Onion, sliced
- 1 tsp1 tsp1 tsp Primal Palate Taco Seasoning
- 4 pieces4 pieces4 pieces Bacon
- 4 whole4 whole4 whole Eggs
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt
- 1/4 tsp1/4 tsp1/4 tsp Black Pepper
- 1/2 cup1/2 cup1/2 cup Sharp Cheddar Cheese, grated
- 1 whole1 whole1 whole Avocado, sliced
- 150 gram150 gram150 gram Cassava Flour Tortillas - Burrito Size - Siete Foods, (two tortillas)
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Process
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
Breakfast GAPS Gluten Free Grain Free Shellfish Free Sugar Alcohol Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 41 |
Fat: | 2 g |
Carbohydrates: | 3 g |
Protein: | 3 g |
Cholesterol: | 6 g |
Sodium: | 225 mg |
Fiber: | 1 g |
Sugars: | 0 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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