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Gluten Free Breakfast Burrito Recipe
Prep time
Cook time
Total time
Gluten Free Breakfast Burrito Recipe
Author: Jan Withington
Recipe type: Breakfast
Cuisine: Mexican
Serves: 4
Ingredients
- Mission White Corn Tortillas Super Soft - gluten free
- La Victoria Salsa Brava Hot Sauce - gluten free
- 5 strips Applegate Bacon - gluten free
- Daisy Sour Cream - gluten free
- 6 large eggs
- 2 green onions, sliced
- 1 serrano or jalapeno pepper, sliced
- ¼ cup fresh cilantro, chopped
- ½ cup cheddar cheese, grated
- 1 medium tomato, diced
- salt and pepper
- olive oil
Instructions
- Cook the bacon until crispy and chopped into small pieces.
- In a large bowl, lightly beat eggs and season with salt and pepper. Heat a nonstick pan over medium low heat then add a splash of olive oil. Cook the eggs scrambled style and set aside.
- Heat a cast iron pan to medium high heat. Heat the tortillas for about 1 minute per side and stack them on a plate.
- Top tortillas with scrambled eggs, tomatoes, bacon, cilantro, green onions, serrano peppers, cheese. Serve with hot sauce and sour cream. Serve
