High-Protein Breakfast Burrito
Servings 1
Ingredients
- 1 tbsp avocado or olive oil
- 1/4 cup red onion, thinly sliced
- 1/4 cup bell peppers, thinly sliced
- 1 small potato, thinly sliced
- 2-3 mini breakfast sausages (I used Teton Waters Ranch)
- 1 tsp ghee (for cooking)
- 2-3 organic pasture-raised eggs
- 1 burrito-sized tortilla (I prefer Siete)
- 1/4 avocado, thinly sliced
- 1/4 cup goat mozzarella, grated (I prefer Natural Valley)
- 1 tbsp green onion, chopped
- jalepeno (optional for topping)
- salsa or hot sauce (optional for topping)
Instructions
- Heat oil in a medium pan over medium heat. Once hot, add onions, bell pepper and potato and sauté for 4-5 minutes or until just soft.
- Add the breakfast sausages to the same pan, and set heat to medium-low.
- In a small pan over medium heat, add the ghee. Meanwhile, whisk the eggs. Once the pan is hot, add the eggs and cook to preference. Remove and set aside.
- Wash the same large pan, heat the tortilla until pliable (this is key to prevent from ripping/tearing!), about 1-2 minutes per side in the slightest amount of oil.
- Once pliable, layer in the eggs, sausages, sautéed veggies, avocado, cheese and preferred toppings. To roll like a burrito, fold one side over and then pull back until tightly wrapped around insides. Then, fold both ends under and continue rolling the burrito so there are no openings.
- Once burrito is tightly rolled, heat the same pan to medium-hot and add a small amount of oil. Add the burrito flap side down to the pan until it crisps and repeat on all sides. Enjoy!