Breakfast Burrito with Turkey Chorizo Sausage

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



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)

  • 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


  1. Mix together all of the sausage ingredients in a bowl, then cover and refrigerate for 24 hours.
  2. Brown sausage in 1 tablespoon olive oil over medium-high heat. Remove from heat, and drain on a paper towel.
  3. In the same pan you used for the sausage, saute the peppers, onions, and spinach.
  4. Layer the vegetable mixture, eggs, cheese, and sausage on the tortillas. Roll them up like a burrito, then spoon the enchilada sauce over them.
  5. Top with avocado, greek yogurt, and green onions. Or for a Paleo friendly topping use my Cashew Avocado Cream.