These gluten-free, high protein breakfast burritos are the perfect way to change up your breakfast routine. In just 20 minutes of prep, these colorful and flavorful burritos come together and pack in 30g protein and 6g fiber per serving! There’s nothing boring about these!
The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle, but a proven system and long-term consistency will!
Breakfast Burritos
Ingredients
- 2 oz premade turkey breakfast sausage
- avocado oil cooking spray
- 1 1/3 cups bell pepper any color, diced
- 2/3 cup white onion diced
- salt
- pepper
- 4 eggs
- 4 grain free tortillas
- 6 tbsp sharp shredded cheddar cheese
- 1/2 cup pickled jalapenos optional
To Serve
- 2 tsp salsa optional
- hot sauce optional
Instructions
- Cook turkey sausage according to package directions. When done, chop into bite sized pieces.
- Spray a pan over medium heat with avocado oil cooking spray and add in the peppers, onions, and a few dashes of salt and pepper.
- As veggies cook, beat eggs with salt and pepper and set aside.
- Once veggies are softened and starting to brown, add in sausage and eggs and cook until eggs are set, constantly mixing.
- Heat grain free tortillas in the microwave until soft, 30-60 seconds.
- Add eggs to the tortillas and top with cheddar and optional pickled jalapeno.
- If not eating immediately, fold burritos—note the ends will be open—and wrap tightly in aluminum foil. Store in the fridge or freezer until ready to eat.
- Serve with optional salsa and hot sauce.
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