These Mexican breakfast burritos rock! The grain-free tortillas cook up easily and hold together surprisingly well. I will definitely be making them again, but might try a different flavor combination. The egg filling is tasty and slightly spicy, and works well inside the wrap. These wraps would also be great for meat-based fillings — chicken breast with bacon, taco-seasoned ground beef, Greek-seasoned ground lamb, deli meat, sausages or grass-fed beef hot dogs, etc. There’s lots of possibilities.
Meanwhile, it’s officially three weeks (tomorrow) until our wedding ceremony!
Cheers and enjoy!
Mexican Breakfast Burritos
For the filling:
- 4 slices sugar-free grass-fed beef or pork bacon, chopped
- 1/2 cup crimini mushrooms, sliced
- 4 pastured eggs, beaten
- 8-oz can diced green chiles
- 1-2 Tbsp taco seasoning (make sure there’s no sugar or other junk ingredients)
- 1/2 cup cherry tomatoes, sliced in half lengthwise
- Sea salt and pepper to taste
- Dab of grass-fed butter, ghee or coconut oil, if needed
- Avocado slices
- Chopped romaine or greens
- Black lava course sea salt for garnishing, optional
- Heat a large skillet over medium heat and add the chopped bacon. Cook for a couple minutes and then add the sliced mushrooms.
- Meanwhile, add the taco seasoning, sea salt and pepper to the beaten eggs in a medium bowl. Then, once the bacon is crisp and the mushrooms have softened, add the egg mixture to the pan. Add a bit of butter, ghee or coconut oil to the pan first, if needed.
- Turn heat down to medium-low and continue to cook. Add the sliced tomatoes and green chiles.
- Once the eggs are cooked through, adjust seasoning as needed.
- Spoon mixture into a tortilla and top with lettuce/greens and avocado.
Yields: enough to fill about 4-5 tortillas
For the tortillas, adapted slightly from this recipe:
- 1/4 cup coconut flour
- 1 cup egg whites
- 1/4 cup full-fat coconut milk
- 1/2 tsp cumin
- 1/4 tsp sea salt
- 1 clove garlic
- Pinch of cayenne
- Grass-fed butter, ghee or coconut oil, for cooking
- Combine all the ingredients, except the butter, ghee or coconut oil in a blender. Blend for about 30 seconds or until mixed through and smooth. Let sit for 10 minutes to thicken.
- Meanwhile, heat a skillet over medium heat and add a little butter, ghee or coconut oil. Pour 1/4 cup of the batter into the pan and shake around a bit to form about an 8-inch circle.
- Let tortilla cook for a few minutes, until edges start to peel up and it’s no longer shiny on top — that’s when you know it’s ready to flip. Flip carefully using a large spatula. Once flipped, cook for roughly one more minute.
- Stack tortillas on a plate lined with paper towel to absorb the moisture.
Yields: 6 tortillas