Gluten-Free Breakfast Burrito Recipe

Gluten-Free Breakfast Burrito Recipe

Photo by Alexa Schrim

Ditch the greasy breakfast sandwich — these healthy burritos are a much better way to start your day. The savory, gluten-free crepe wraps around a protein-packed vegetable egg scramble that’s peppered with scrumptious bits of bacon. Thanks to kale, mushrooms and sweet potatoes, you’ll be armed with B-vitamins, selenium and potassium before you even hit your inbox. Make these 300-calorie burritos over the weekend, store them in the freezer and reheat for an on-the-go breakfast that can’t be beat. Rise and shine, it’s burrito time!

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Gluten-Free Breakfast Burrito Recipe

Serves 10

Prep Time: 20 minutes
Cook Time: 40 minutes

The Skinny

Per burrito:

  • 300 cal
  • 15 g fat (7 g sat)
  • 30 g carbs
  • 2 g fiber
  • 3 g sugar
  • 11 g protein

Ingredients

For the crepes:
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

For the filling:
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)

Preparation

  1. In a medium bowl, whisk eggs, water, milk, vanilla and melted butter.
  2. Continue whisking in potato starch, tapioca flour and salt until mixed thoroughly.
  3. Using a fine strainer or slotted spoon remove lumps.
  4. Warm a greased crepe pan or small non-stick skillet over medium heat.
  5. Add a fourth to a third of a cup of batter to pan so it covers the bottom in a thin layer. (Batter should be very runny.)
  6. Cook for two to three minutes, or until bubbling. Use a spatula to flip your crepe and cook an additional one to two minutes.
  7. Remove crepe from stove and let cool flat.
  8. Continue making crepes until all batter has been used.
  9. To prepare the filling, heat another large skillet and add a small amount of olive oil.
  10. Once hot, sauté onions, garlic and mushrooms until tender.
  11. Add in kale and sweet potato and continue cooking until all vegetables are tender and begin to brown.
  12. Remove vegetables from heat and place them in a medium bowl.
  13. In same skillet, scramble the eggs. Once cooked, add to the bowl with the vegetables.
  14. Mix in shredded cheese (if using) and cooked bacon.
  15. To make, place crepes on a work surface and divide the egg, vegetable and bacon filling among the wraps.
  16. Fold in the ends and roll up the burritos tightly; cut in half.

Pro tip

Wrap your burritos in parchment paper and then foil if you want to store them in the refrigerator (up to one week) or the freezer (up to two months.)

Gluten-Free Breakfast Burrito Recipe

Photo by Alexa Schrim

For more recipes from Alexa, visit Simple Roots Wellness.