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Mexican Breakfast Burritos

IMG_3335

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

Directions:

  1. Heat a large skillet over medium heat and add the chopped bacon. Cook for a couple minutes and then add the sliced mushrooms.
  2. 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.
  3. Turn heat down to medium-low and continue to cook. Add the sliced tomatoes and green chiles.
  4. Once the eggs are cooked through, adjust seasoning as needed.
  5. Spoon mixture into a tortilla and top with lettuce/greens and avocado.

Yields: enough to fill about 4-5 tortillas

IMG_3334
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
  1. 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.
  2. 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.
  3. 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.
  4. Stack tortillas on a plate lined with paper towel to absorb the moisture.

Yields: 6 tortillas

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Related

Filed Under: Breakfast, Dinner, Lunch, Recipes Tagged With: Avocado, Bacon, breakfast burrito, cherry tomatoes, coconut flour, coconut milk, crimini mushrooms, eggs, grain-free tortilla, grain-free tortillas, Paleo, paleo burrito, paleo tortillas, recipe, scd-friendly, taco seasoning, Tortilla

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Reader Interactions

Comments

  1. Mary Catherine

    May 17, 2013 at 2:24 pm

    I love the Super Simple Friday meals! I always get good ideas from them.

    Reply
    • paleoinpdx

      May 17, 2013 at 2:30 pm

      That’s so nice to hear, thank you!

      Reply
  2. Craving4More

    May 17, 2013 at 3:38 pm

    These look fantastic! I really want to try the tortillas, but I’m such a bad “flipper.” 🙂 Your photos are great this time too. Way to go.

    Reply
    • paleoinpdx

      May 17, 2013 at 9:30 pm

      I’m not always the best “flipper” either, but these were surprisingly easy. Just don’t try to flip too soon!

      Reply
  3. Georgie Fear

    May 17, 2013 at 5:20 pm

    Looks great! Beautiful photos, I agree! Thank you for the link!! xx Georgie

    Reply
    • paleoinpdx

      May 17, 2013 at 9:29 pm

      Thanks — not only for the compliment, but also for the great recipe! It’s a goodie!

      Reply

Trackbacks

  1. Simple Supper Friday: Mexican Breakfast Burritos | Paleo Digest says:
    May 17, 2013 at 1:48 pm

    […] in PDX / Posted on: May 16, 2013 Paleo in PDX – Well, it’s officially three weeks (tomorrow) until our wedding ceremony. Jesse and I […]

    Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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