Grain Free Breakfast Burritos
Ingredients
- 3/4-1 lb ground chorizo, cooked
- 2 C russet potatoes, roasted see notes
- 1 tbsp ghee
- 8 eggs
- 1 tbsp avocado oil
- 1/2 C onion, diced
- 1/2 C red or green bell pepper, diced
- 1/2 C shredded goat cheese eliminate for dairy free
- 1 C green chile sauce I prefer 505 Brand
- 1/4 C cilantro, chopped
- 6 grain free tortillas I prefer Mikey's or Siete Foods
- salt and pepper
Instructions
Cook Chorizo, Onion & Peppers
- In a large skillet, heat avocado oil over medium heat. Add the peppers & onions. Saute for 3 minutes before adding the chorizo.Cook until chorizo is browned & the onions and peppers are translucent. Remove from heat & add to a large mixing bowl
Scramble Eggs
- In a bowl, whisk 8 eggs. In the same skillet, over low heat melt the ghee. Add the eggs. Continue moving the eggs around to create a scramble & remove from heat once cooking has completed. Add eggs to the large mixing bowl with the chorizo mixture
Additional Mixing Instructions
- To the mixing bowl, add potatoes, cheese, green chile sauce, and cilantro. Stir to combine
Assemble the Burritos
- If you plan on storing or freezing burritos & not eating them immediately, pre-tear 6 - 12x12 squares of aluminum foil.Heat Tortillas for 15-30 seconds in the microwave to help with flexibility.Lay 1 tortilla on each piece of foil to form an assembly line. Using a 1/2 C measuring cup, scoop a heaping cup full of filling into the wraps. Fold the burrito by folding the two ends over the filling, then rolling the remaining sides up. Wrap in foil and store in fridge for up to 5 days or freeze for up to 3 months. If eating immediately, preheat a skillet to medium heat, and place the burrito in a skillet fold side down and allow to grill. This will seal the burrito & create a nice warm crisp. Enjoy!
Notes
To Roast Potatoes: Preheat oven to 425 degrees. Dice Potatoes into 1/2 inch cubes. Drizzle with avocado oil, toss to coat. Cook for 25 minutes.