This healthy breakfast burrito is paleo, gluten free and the perfect antidote to a boring breakfast rut. It’s an easy wrap that you can take on the go!
This healthy breakfast burrito is paleo, gluten free and the perfect antidote to a boring breakfast rut.
Picture this: it’s a busy morning. You know you’re going to be on the run for hours, and you will need fuel to keep going. But the clock is ticking, and your time left to make a healthy breakfast is running out.
Sound familiar? Yeah, I thought so.
This easy morning wrap might just become your new staple breakfast recipe. Why? It’s low carb with lots of healthy fat and protein, which means it will keep you full for hours and eliminate sugar cravings. It’s packed with nutrient-dense veggies, sometimes hard to find in a breakfast recipe. You wouldn’t normally see a big collard green leaf as your tortilla on a regular Mexican burrito, but that’s what makes this one so much better!
It takes only 15 minutes to throw together, so you can consider it “fast food” because it’s so quick (although it’s so much healthier than what you would normally consider fast food!). Oh, and you can eat it on the run (if you absolutely must)!
Enter this Paleo Breakfast Burrito. And exit your home just in time.
Bacon? In A “Healthy” Recipe?
Yes! Bacon can be healthy. There is so much misinformation out there about saturated fats and animal foods. One of the most important things to know about eating meat is to make sure you get grass-fed and pasture raised meats because that makes all the difference in nutritional quality. Meat can be unhealthy if it is from factory farms, but animals raised on pasture actually do produce healthy meat!
If you really want to know the truth about saturated fats, read my article here.
Healthy Breakfast Burrito Recipe (Paleo, Gluten-Free):
- 2 large collard leaves
- 3 pieces pastured bacon
- 1/4 red bell pepper
- 1/4 small red onion
- 1 extra-large pastured egg
- 1/3 avocado
- 2 tablespoons organic salsa
First, wash collard leaves and pat dry with paper towel.
Heat a small cast-iron or ceramic skillet over medium heat. Add
bacon and let it cook slowly.
While bacon is cooking, slice the bell peppers, onions and avocado.
Once bacon is cooked through, transfer it from the pan to a small plate (you can line the plate with paper towels if you like).
Leaving bacon fat in the pan, add the red pepper and onion, let cook over medium heat until soft.
While the vegetables are cooking, de-stem collard leaves by cutting off the stem at the end of the leaf and carefully sliding your knife under the thick collard rib. You want the finished leaves to be an even thickness throughout so they are pliable.
Once vegetables are soft, shift them to the side of the skillet and add the egg. Use a form to break the yolk and cook scrambled.
To assemble: place the collard leaves one on top of the other, with the darkest part of the leaves facing down on your cutting board. Layer on the cooked vegetables, egg, avocado, bacon and salsa.
About the Author Ashley Sauvé of Nutritionist Eats
Ashley Sauvé is a Certified Nutritionist and Wellness Chef based in Toronto. She is the blogger behind Nutritionist Eats. Her areas of expertise include: women’s health and hormone balancing diets, eating for autoimmunity, anti-inflammatory diets, gluten-free living, elimination/hypoallergenic diets, weight loss and metabolic balance, eating for energy and immunity and ancestral nutrition.
Collard greens are definitely one of my favorite dark leafy greens. Thank you for sharing such a wonderful and delicious recipe !
This is my kind of breakfast, Can’t wait to try this.
It never occurred to me to use a collard greens for a breakfast burrito! Love this idea!
Jessica DeMay says
What a fun breakfast! It looks so delicious!
Vanessa Woozley says
I’m always looking for more breakfast inspiration, especially portable ones, this looks amazing!
Carrie Forrest says
Wow! Who knew breakfast could be so delicious and vibrant in color.
Becky Winkler (A Calculated Whisk) says
Such a brilliant idea! Cannot wait to try this.
Stacey Crawford says
Such a fabulous idea to use a collard green as a tortilla. Looks like a very simple but tasty breakfast idea.
Michele Spring says
Oh cool, I’ve never thought about using collards as a wrap, but that’s a great idea! Looks like the perfect fast breakfast!
Emily @ Recipes to Nourish says
This sounds so good! LOVE the bacon in there and the collard greens for the wrap too!
Erin Carter says
So many of my favourite things all wrapped together. Can’t wait to try these!
Mark Whelan says
Those collard greens look perfect for keeping the wrap …. wrapped! I always try and use lettuce but it’s too thin and falls to pieces. I will definitely give these a go – anything with bacon in and I’m there! Great recipe.
Kari Peters says
I haven’t had a breakfast burrito forever, but when it’s this healthy I could definitely happily eat this every single day!
Georgina Young says
I love the fact that you’re using greens as a wrap! Definitely going to give this a go <3
Wrapping up the burrito in collard leaf is such a brilliant idea. The burrito looks so colorful and yum 🙂
Platter Talk says
These are a great way to start out the AM in a very healthy, hearty way. Nice.
Bintu - Recipes From A Pantry says
Now this looks super healthy. Burritos can look greasy and be full of fat. You have nailed this recipe perfectly
Yayyy! I can finally feel good about eating bacon! Thanks for the info about the nutritional quality of grass-fed and pasture raised meats. These breakfast wraps look super yummy and I love all the veggies…and the bacon!????
Igor @ Cooking The Globe says
Oh man, my wife will love these! What a great idea to wrap all this goodness into collard leaves. Thanks for the recipe!
Just Jo says
These look beautiful – so full of nutrition to get you started on the right foot first thing in the morning. And not too different from the original, less healthy versions of these breakfast wraps!
Hannah Healy says