Breakfast
Best Breakfast Burrito
Delicious breakfast burritos with avocado and fried eggs. Feel free to add chicken or turkey and turn them into a yummy lunch or use vegan tofo and turn it into a vegan delight.
Lower calorieHigh proteinVegetarianDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 9.8 g |
| Carbohydrates | 26.7 g |
| Fat | 9.8 g |
| Fiber | 3.2 g |
| Sugar | 5.3 g |
| Saturated Fat | 2.9 g |
| Sodium | 525.5 mg |
| Cholesterol | 163.7 mg |
How to make it
- Cook eggs to taste. Fried or scrambled.
- Slice cherry tomatoes in half or a quarter.
- Warm a skillet over medium heat (no oil needed) and heat each tortilla for 20-30 seconds on each side.
- Assemble the burritos: Divide the spinach leaves, if using, among the low-carb or cauliflower tortillas. Top with the egg, pico de gallo, avocado, and cilantro.
- Sprinkle with salt and pepper and a squeeze of lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.
- Add optional cheese of your taste.
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