Eggs are my go-to for a simple, nutritious and protein-packed breakfast. It’s important to fuel your body with a healthy protein first thing in the morning. Not only does protein wake your body up, but it is an excellent source of energy that takes longer to digest and therefore will leave your body feeling full longer. This is the opposite of a breakfast full of sugar and processed carbs, which will leave you feeling good for a short period of time and then you are left to crash and burn, feeling tired, hungry and like a failure.
This Whole 30 compliant Breakfast Burrito is delicious, gluten-free, dairy-free, sugar-free and a guilt-free way to start your day!
INGREDIENTS
- 2 slices of Whole 30 compliant bacon
- 1/2 Avocado
- 1 handful of spinach
- 3 large eggs
- 2 tablespoons coconut oil
- 2 tablespoons unsweetened almond milk
- Salt and Pepper to taste
Optional veggies
*You can also add your favorite veggies to any burrito and make it your own. Onions, Peppers, Tomatoes, Mushrooms. Get creative and be original!
INSTRUCTIONS
First, place coconut oil in a 10-inch nonstick frying pan and heat on medium. I use a copper pan and it works great!
While the oil is heating whisk together 3 eggs and unsweetened almond milk in a bowl.
Add your favorite vegetables (onions, peppers, tomatoes, mushrooms, etc.) and season with salt and pepper.
Pour eggs into the pan and allow to cook without touching until they start to set up.
Gently lift up the edges of the egg formation and tilt the pan so the remaining egg mixture runs to the pan and begins cooking. Continue moving around the sides of the pan until the majority of the egg is set. Flip the egg formation over and cook on the other side.
Top with bacon, spinach, avocado, and salsa!
This burrito would go perfect with a side of hash browns and a piece of fruit for a Whole 30 compliant breakfast, lunch or dinner!
Enjoy!
