Mexican Breakfast Burritos

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. Jesse and I went and signed our marriage license yesterday and got all the official paperwork in order. Coming up now, I need to go to the flower shop and pick out my bridal bouquet (I’m just getting a bridesmaid size one). I have a trial run of my hair and makeup a week before the wedding with my friend and makeup artist, Brooke Morse. What else? Oh, Jesse and I need to go up to Council Crest Park, where we’re having our ceremony and figure out where exactly, we want everything to happen. As for Jesse, specifically, he needs to find a pair of shoes and learn how to tie his bow-tie. He has not been practicing! There’s also the vows situation too…still haven’t started and I don’t know that Jesse has either. I’m not sure I will be able to pull it off with everything else I have going on. We’ll see, I suppose. I want to, but right now, it’s a little overwhelming because I have a lot of other things with deadlines to manage.

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

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