Gluten-Free Breakfast Burrito
This gluten-free breakfast burrito is a delicious and nutritious way to start the day. Packed with scrambled eggs, crispy bacon, sautéed vegetables, and melted cheese, all wrapped in a gluten-free tortilla, it's a quick and satisfying meal. Perfect for meal prep, this burrito can be customized with different fillings to suit any diet.
Equipment
- - Non-stick skillet
- - Spatula
- - Sharp knife
- - Cutting board
- - Mixing bowl
Ingredients
- - 2 gluten-free tortillas
- - 4 large eggs
- - ½ cup shredded cheddar cheese
- - ½ cup diced bell peppers
- - ¼ cup diced onions
- - 2 strips cooked bacon crumbled (optional)
- - ½ cup diced potatoes optional
- - 1 tbsp olive oil
- - Salt and pepper to taste
- - ½ avocado sliced (for topping)
- - Salsa for serving
Instructions
- Prepare Ingredients:
- Chop bell peppers and onions.
- Crack eggs into a mixing bowl, add salt and pepper, and whisk.
- Cook and crumble bacon if using.
- Cook the Filling:
- Heat olive oil in a skillet over medium heat.
- Sauté diced potatoes (if using) for 3-5 minutes until golden brown.
- Add bell peppers and onions; cook for another 2-3 minutes.
- Pour in whisked eggs and cook while stirring until fluffy.
- Sprinkle shredded cheese and mix until melted.
- Assemble the Burrito:
- Warm gluten-free tortillas in a pan for 10-15 seconds to soften.
- Place the egg mixture in the center of each tortilla.
- Add crumbled bacon (if using) and avocado slices.
- Fold in the sides and roll tightly.
- Serve & Enjoy:
- Serve with a side of salsa.
- For a crispier burrito, lightly toast on a skillet for 1-2 minutes per side.