Gluten-Free Breakfast Burrito Recipe | Life by Daily Burn
Jump start your mornings with these eggs-cellent breakfast burritos that will make your taste buds smile. Make them ahead of time and stay on track all week long.
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Cooking tools:
- Crepe pan
- Nonstick skillet
- Skillet
- Whisk
- Mixing bowl
- Fine-mesh sieve
- Slotted spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Parchment paper
- Aluminum foil
- Refrigerator
- Freezer
Ingredients
- 6 eggs
- 1/2 cup water
- 1 cup milk (soy, almond or cow’s milk)
- 1 teaspoon vanilla extract
- 1/3 cup butter, melted
- 1/2 cup potato starch
- 1 cup tapioca flour
- 1/4 teaspoon salt
- Olive oil
- 3 cups kale, chopped
- 2 cups mushrooms, sliced
- 3 cups cooked sweet potatoes, diced
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1 pound cooked bacon
- 4 eggs
- 1/2 cup shredded cheddar cheese (optional)
Ready to cook this?
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