Instead of a typical Friday Five post, I’m going to give you five reasons why you need to try this breakfast burrito:
- It’s quick,
- It’s easy,
- It’s delicious,
- It’s a burrito,
- And there’s bacon in it.
If those aren’t reasons enough, then there’s no convincing you!
A little back story before I get to the recipe~ Dathan brought home some “Paleo Wraps” by Julian Bakery from work. First, I made a lunch wrap- which was awesome! (you can see it on my Instagram) I loved it so much, I decided to make breakfast my ’round two’ with the Paleo Wraps.
They are really worth buying & trying out. The ingredients are extremely simple: coconut meat, coconut water, & coconut oil. How they create these wonderful tortilla-like wraps out of coconut is a mystery to me, but I am very grateful that they did!
You can check out the Paleo Wraps on Amazon here: Julian Bakery Paleo Wraps, 7-Count
There’s something super satisfying about wrapping up your food & eating it burrito-style. Because the Paleo Wraps have a slightly sweet flavor, I went for all savory ingredients inside the breakfast burrito. That, plus the salty bite of the bacon (and dash of hot sauce if you’d like) are a heavenly combo!
I hope you try this out, & please let me know what you think! Feel free to mix up the scramble ingredients too, and use this as a guide!
Paleo Breakfast Burrito
Ingredients
- 1 Julian Bakery Paleo Wrap
- 2 eggs
- 2 slices bacon
- 1/3 cup chopped mushrooms
- 1/4 cup bell pepper diced
- small handful spinach
- garlic powder
- salt and pepper
- avocado oil or butter
Instructions
- Heat the avocado oil or butter in a large skillet over medium to medium high heat.
- Add the mushrooms, bell pepper, and spinach, and sauté until the veggies are softened.
- Season the veggie mixture with garlic powder, salt, & pepper to your liking.
- Crack the eggs into the skillet, over top of the vegetables, and scramble until the eggs are just cooked through. (You can stir in a little hot sauce at this point too)
- Lay out your Paleo Wrap on a flat surface, and fill with your scramble. Top with bacon, and roll up as you would a burrito- sides in first, then roll.
- Wipe out your pan with a paper towel to remove any excess egg, and place your burrito back in the pan, with the folded side of the burrito facing down.
- Toast your burrito for about 20 seconds on each side until just browned. (This actually helps seal the wrap into place too!)
- Wrap it up in a paper towel or some foil, and eat up!
Nutrition
3 Comments
Anonymous
July 20, 2014 at 8:04 pmI make breakfast burritos with my coconut wraps, but had never thought to toast the whole thing in the skillet. Sounds amazing! I'll have to try it!
Jessie B
July 21, 2014 at 1:40 amIt makes such a difference! Let me know if you try it 🙂
Fally Jonash
March 21, 2018 at 8:00 pmWonderful article, thanks for putting this together! This is obviously one great post. Thanks for the valuable information and insights you have so provided here.
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