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Whole 30 Breakfast Burrito

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Are you looking for a delicious gluten-free, dairy-free and guilt free way to start your day? If you are, then this Whole 30 Breakfast Burrito is for you! If you know how to flip eggs to make omelets, this will be super easy as well. I added my favorite fillings, but the sky is the limit on how you can customize them to your own tastes.

Check out The Ultimate List of Whole30 Recipes for more healthy and delicious recipes.

Avocado slices, bacon, chopped tomatoes, and lettuce leaves on top of a scrambled egg "tortilla" on a small plate.

I named this a Whole 30 Breakfast Burrito, but they are actually perfect for any meal of the day. So delicious!!

How to make a Whole 30 Breakfast Burrito:

First, you need to whip the eggs and water together in a small bowl. Season with salt and pepper and mix in the green onions. Set aside.

Eggs, water, salt, pepper, and green onions in a small bowl.

Heat clarified butter in a 10-inch non-stick frying pan {mine still sticks} over medium-high heat. Pour in the eggs and allow to cook without touching until they start to set.

scrambled eggs poured into a non-stick skillet.

Gently lift up the edge of the egg and tilt the pan to fill in the void with the uncooked eggs. Continue moving around the sides of the pan until the egg is set.

Cooking scrambled eggs in a skillet using a spatula to move the cooked part and allow the runny part to take it's place.

Slide the egg back and forth from front to back to loosen, use your spatula if necessary, and flip the whole egg over in the pan.

Scrambled eggs cooked into a flat "tortilla" in a non-stick skillet.

Continue cooking until egg is cooked through. Slide egg out onto a plate. Top with lettuce, bacon, tomato, and avocado.

Three slices of avocado, two slices of bacon, lettuce leaves and chopped tomato laying on a flat egg "tortilla".

Fold the edges of the egg toward the center and secure with toothpicks, if desired.

A thin scrambled egg "tortilla" wrapped around bacon, lettuce, tomato, and avocado slices on a small plate.

Top with salsa and serve.

Thin scrambled egg wrapped around bacon and topped with salsa on a small plate.

A side of hash browns would be perfect along side your Whole 30 Breakfast Burrito! By the way, I added the salsa to cover the damaged “flat egg”. The first on turned out perfect, the second one not so much. 😉

Recipe Notes:

  • If your egg does not survive the flip do not panic, you will have a scrambled breakfast burrito instead.
  • If you are not on whole 30 or paleo, fill with cheese and you have a delicious omelet. Place into a warm tortilla, and you have an actual breakfast burrito.
  • If your pan is too big, your egg will be too thin to roll. If you pan is too small, your egg with be too thick to wrap, but still delicious.
  • Adding water makes your eggs fluffy, adding milk makes them more dense. I prefer water, but both ways will work.
  • You can also use 1 egg yolk and 2 egg whites instead of adding the water.

more delicious Whole 30 Breakfast recipes:

Enjoy!!

This Whole 30 Breakfast Burrito is so delicious, you won't even miss the tortilla | cookingwithcurls.com

Whole 30 Breakfast Burrito

This Whole 30 Breakfast Burrito is a delicious gluten-free, dairy-free, and guilt-free way to start your day, mid-day meal or even dinner!
5 from 4 votes
Print Rate
Course: Breakfast
Cuisine: American
Keyword: whole 30, paleo, dairy-free, gluten-free, recipe, breakfast, eggs
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 Serving
Calories: 376kcal
Author: Lisa Johnson

Ingredients

  • 2 large eggs (or CashewMilk)
  • 2 Tablespoons water (or substitute 1 egg yolk + 2 egg whites)
  • ¼ teaspoon finely chopped green onions
  • sea salt and black pepper (to taste)
  • 1 Tablespoon clarified butter (for cooking)
  • 1 romaine lettuce leaf (whole, chopped, or shredded)
  • ½ Roma tomato (diced)
  • 1 slice Whole30 compliant bacon (cooked)
  • fresh avocado slices
  • Whole30 compliant salsa

Instructions

  • Whip the eggs and water together in a small bowl. Season with salt and pepper and mix in the green onions. Set aside.
  • Heat clarified butter in a non-stick frying pan {mine still sticks} over medium-high heat.
  • Pour in the eggs and allow to cook without touching until they start to set.
  • Gently lift up the edge of the egg and tilt the pan to fill in the void with the uncooked eggs. Continue moving around the sides of the pan until the egg is set.
  • Slide the egg back and forth from front to back to loosen, use your spatula if necessary, and flip the whole egg over in the pan. Continue cooking until egg is cooked through.
  • Slide egg out onto a plate. Top with lettuce, bacon, tomato, and avocado.
  • Fold the edges of the egg toward the center and secure with toothpicks, if desired.
  • Top with salsa and serve.

Notes

  • If your egg does not survive the flip do not panic, you will have a scrambled breakfast burrito instead.
  • If you are not on whole 30 or paleo, fill with cheese and you have a delicious omelet. Place into a warm tortilla, and you have an actual breakfast burrito.
  • If your pan is too big, your egg will be too thin to roll. If you pan is too small, your egg with be too thick to wrap, but still delicious.
  • Adding water makes your eggs fluffy, adding milk makes them more dense. I prefer water, but both ways will work.
  • You can also use 1 egg yolk and 2 egg whites instead of adding the water.

Nutrition

Calories: 376kcal | Carbohydrates: 3g | Protein: 15g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 424mg | Sodium: 293mg | Potassium: 324mg | Sugar: 1g | Vitamin A: 3235IU | Vitamin C: 5.4mg | Calcium: 56mg | Iron: 2mg

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3 Comments

    1. Yolanda, Whole30 compliant bacon is un-cured and contains no sugar or honey. I get mine at Sprouts, but I think Whole Foods and maybe even Trader Joe’s carry it. The salsa would also need to be sugar free and basically just whole, natural ingredients. If you can’t pronounce it, it’s not Whole30. 🙂

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