Gluten-Free Breakfast Burritos

Ingredients

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• 4 large gluten-free tortillas (10-inch, such as cassava or brown rice) Shop
• 6 large eggs
• 0.5 cup shredded cheddar cheese
• 4 strips bacon or gluten-free breakfast sausage, cooked and crumbled Shop
• 0.25 cup diced yellow onion
• 0.25 cup diced red bell pepper
• 0.5 cup salsa Shop
• 1 tbsp butter
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. 1 In a medium non-stick skillet, melt the butter over medium heat until it shimmers. Crack the 6 large eggs into a bowl, whisk them with a pinch of salt and black pepper until well combined and slightly frothy. Pour the whisked eggs into the hot skillet and cook, stirring gently with a spatula, for about 3-4 minutes, until no liquid egg remains. Remove the scrambled eggs from the skillet and set aside.
2. 2 In the same skillet (or a separate one if preferred), add the diced yellow onion and diced red bell pepper. Sauté these vegetables over medium heat for about 5-7 minutes, stirring occasionally, until they become tender and slightly softened, releasing their sweet aroma. Once tender, remove the sautéed vegetables from the skillet and set them aside with the scrambled eggs.
3. 3 Warm the 4 gluten-free tortillas to make them pliable. You can do this by heating them one at a time in a dry skillet over medium-low heat for about 30 seconds per side until they are warm and flexible, or by wrapping them in a damp paper towel and microwaving them for about 20 seconds. Be careful not to overheat them, as they can become brittle.
4. 4 Assemble the burritos by laying out each warm tortilla flat. Evenly distribute the prepared scrambled eggs, sautéed onion and bell pepper mixture, and the crumbled bacon or fully cooked gluten-free breakfast sausage among the four tortillas. Sprinkle a generous amount of the shredded cheddar cheese over the fillings on each tortilla.
5. 5 Carefully fold in the sides of each tortilla, then tightly roll them up from the bottom to create the burritos. Serve these delicious gluten-free breakfast burritos immediately, with the salsa on the side for dipping or spooning over the top. These can also be wrapped tightly in foil and refrigerated for a quick grab-and-go breakfast.

Tips & Notes

• Warm the large gluten-free tortillas until soft and flexible, as step 3 says. Cold ones crack when you fold the burritos.
• Leave a 2-inch border and fold in the sides before rolling. Overfilled gluten-free tortillas split at the seam.
• Cook the scrambled eggs until no liquid egg remains, then fill the burritos right away so they stay soft and warm.

Common questions