High Protein Breakfast Burrito

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Homestyle Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Red Onion, Almond Milk, Sea Salt, Ground Black Pepper, Bacon, Extra Virgin Olive Oil, Corn Tortillas

Ingredients

1 red bell pepper

1 red onion ⚠

8 eggs

1 tablespoon almond milk, or milk of choice ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

4 slices bacon ⚠

1 tablespoon minced garlic

1 tablespoon extra virgin olive oil ⚠

4 corn tortillas, or tortillas of choice ⚠

Instructions

1. Deseed and finely chop pepper. Peel and finely chop onion.

2. In a bowl, whisk eggs and milk, season to taste with salt and pepper, then set aside.

3. Heat a dry non-stick pan over medium-high heat and cook bacon until crispy, then remove from the pan and set aside.

4. Remove excess bacon grease, leaving about 1 tablespoon (per 4 servings) in the pan to cook the vegetables.

5. Add garlic to the hot pan and cook for 30 seconds until fragrant, taking care not to burn.

6. Add in pepper and onion and sauté for 2-3 minutes until softened, then set aside on a plate.

7. Using the same pan, add olive oil, if necessary, to cook the eggs. Scramble eggs for 3-5 minutes until cooked, but still soft.

8. Divide bacon, vegetable mixture, and eggs equally between the tortillas and wrap up tightly. Place the wraps onto a grill pan and place under a medium grill.

9. Toast the wraps on both sides until browned.

10. Serve either hot or cold.