My husband has a love-hate relationship with my blog. On one hand he gets to partake in being a taste-tester for all of my recipes, but on the other hand he has to wait until it’s all cold while I try to get the perfect shot to post here!
One of his favorite breakfast dishes is a breakfast burrito, but since I went grain-free, I’ve neglected to make them for him. I made my grain-free enchiladas the other night and had a bunch of leftover goodies, so I tried my hand at his breakfast favorite.
I’m not the least bit a morning person, so I cured the sausage for 24 hours and then browned it the night before to reduce my cooking time a bit. It’s a medium spiced sausage, so if you can take the heat, feel free to increase the spices or add a little cayenne. The sausage makes enough for 4-6 burritos, but I only cook for 2 so the burrito recipe serves 2. Feel free to double all of the fillings and tortillas to serve a larger crowd.
*You will need to omit the cheese if you’re following a strict Paleo Diet. If you allow some dairy, I love the raw organic cheeses from U.S. Wellness Meats. Hard cheeses like the cheddar or even the jack have very minimal lactose, so I eat them occasionally.
Breakfast Burrito with Turkey Chorizo Sausage
Danielle Walker - AgainstAllGrain.com
For the Chorizo (you’ll have leftover sausage for other use, unless you double the burrito ingredients)
- ½ pound dark meat ground turkey
- 1-1/2 tablespoon chili powder
- ¼ teaspoon oregano
- 2 tablespoons white vinegar
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon cumin
For the Burritos (makes 2 burritos)
- 2 grain-free tortillas
- 2 tablespoons red peppers, chopped
- 2 tablespoons yellow peppers, chopped
- 2 tablespoons yellow onions, chopped
- ½ cup baby spinach
- ¼ cup chorizo sausage
- 3 scrambled eggs
- ¼ cup cheese (try the Raw Jalepeno cheese from US Wellness Meats!)
- 2 tablespoons leftover enchilada sauce (or salsa of your choice)
- ½ avocado
- 1 tablespoon green onions, for garnish
- Mix together all of the sausage ingredients in a bowl, then cover and refrigerate for 24 hours.
- Brown sausage in 1 tablespoon olive oil over medium-high heat. Remove from heat, and drain on a paper towel.
- In the same pan you used for the sausage, saute the peppers, onions, and spinach.
- Layer the vegetable mixture, eggs, cheese, and sausage on the tortillas. Roll them up like a burrito, then spoon the enchilada sauce over them.
- Top with avocado, greek yogurt, and green onions. Or for a Paleo friendly topping use my Cashew Avocado Cream.