Be Gluten-Free: Kicking Off Your Day with Delicious and Easy Gluten-Free Breakfast Burritos!
Hey there, gluten-free friends! How many times have you stared longingly at a breakfast burrito, knowing the tortilla was the ultimate forbidden fruit? Too many, right? Well, consider those days GONE! Today, we’re diving headfirst into a breakfast burrito situation that's not only gluten-free but also ridiculously delicious and easy to whip up.
I remember one particularly hectic morning. My kids were late for school, the dog decided my favorite slippers were a chew toy, and I was starving. The only thing that sounded appealing was a breakfast burrito. But, like always, the gluten looming in the standard tortillas loomed even larger. That’s when I had my “a-ha!” moment. Time to create my own. And honestly, these Gluten-Free Breakfast Burritos have been a lifesaver ever since! They're perfect for busy mornings, weekend brunches, or even a quick and satisfying dinner. They're totally customizable, too.
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Plus, they’re a sneaky way to get some extra veggies into the family’s diet (don't tell them!). So, dust off your skillets and let’s get cooking!
Ingredients: What You'll Need
Here's what you'll need to build your own masterpiece:
- Gluten-Free Tortillas: 6-8 (I personally love the [Mission Gluten Free Soft Taco Tortillas](Amazon link), but feel free to use your favorite brand. Corn tortillas work in a pinch, but they tend to crack more easily, so warm them well!)
- Eggs: 6 large
- Breakfast Sausage: 1 pound (choose your favorite – mild, spicy, or even plant-based!)
- Shredded Cheese: 2 cups (cheddar, Monterey Jack, or a Mexican blend are all great options)
- Diced Onion: 1/2 cup
- Diced Bell Pepper: 1/2 cup (any color!)
- Cooked Potatoes: 1 cup, cubed (leftovers are perfect for this!)
- Olive Oil or Avocado Oil: 1 tablespoon
- Salt & Pepper: To taste
- Optional toppings: Salsa, avocado, sour cream, hot sauce, cilantro
Substitutions and Dietary Notes:
- Dairy-Free: Omit the cheese or use a dairy-free cheese alternative.
- Vegetarian/Vegan: Substitute the breakfast sausage with crumbled tofu or a veggie sausage alternative.
- Spice it up: Add a pinch of cayenne pepper or some diced jalapeños to the egg mixture.
Instructions: Let's Get Cooking!
Alright, let's break this down step-by-step. Don't worry, it's easier than it looks!
- Prep the Veggies: Heat the olive oil or avocado oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes. This step is key for flavor – nobody wants raw onion in their burrito!
- Cook the Sausage: Add the breakfast sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. Using a [meat chopper](Amazon link) will make breaking up the sausage so much easier!
- Scramble the Eggs: In a separate bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the sausage and vegetables. Cook, stirring occasionally, until the eggs are set but still slightly moist. Overcooked eggs are sad eggs!
- Warm the Tortillas: While the eggs are cooking, warm the gluten-free tortillas according to package directions. This step is crucial for preventing them from cracking when you roll them. I usually pop them in the microwave for a few seconds or lightly heat them in a dry skillet.
- Assemble the Burritos: Lay a warm tortilla flat on a clean surface. Spoon about 1/2 cup of the egg and sausage mixture onto the center of the tortilla. Add some of the cooked potatoes and shredded cheese.
- Roll it Up!: Fold in the sides of the tortilla, then fold the bottom up and over the filling. Continue rolling tightly until you have a sealed burrito.
- Brown (Optional): For extra flavor and a nice crispy exterior, you can brown the burritos in the same skillet you used for the filling. Heat a little more oil in the skillet over medium heat and cook the burritos for 2-3 minutes per side, until golden brown. I highly recommend this step! A good [cast-iron skillet](Amazon link) works wonders here.
- Serve & Enjoy!: Serve your beautiful Gluten-Free Breakfast Burritos immediately with your favorite toppings. Salsa, avocado, sour cream, and hot sauce are all fantastic choices!
Tips & Tricks: Level Up Your Burrito Game
Want to take your Gluten-Free Breakfast Burritos to the next level? Here are a few ideas:
- Make Ahead: These burritos are perfect for meal prepping! Wrap them individually in foil or plastic wrap and store them in the refrigerator for up to 3 days, or in the freezer for up to 2 months. To reheat, microwave them for a few minutes or bake them in the oven until heated through.
- Flavor Boosters: Add a dollop of pesto to the egg mixture for a burst of flavor. Or, stir in some chopped sun-dried tomatoes or roasted red peppers.
- Breakfast for a Crowd: Double or triple the recipe to feed a larger group. You can keep the cooked burritos warm in a preheated oven (200°F) until ready to serve.
- Spice Things Up: As mentioned before, add some cayenne pepper or diced jalapenos. You could also use a spicy sausage or top the finished burrito with a drizzle of hot sauce.
- Sweet and Savory: Add a drizzle of maple syrup or a sprinkle of brown sugar to the egg mixture for a touch of sweetness. Trust me, it's surprisingly delicious!
- Add Beans: Black beans or pinto beans add extra fiber and protein to your burrito.
Recipe Card: Gluten-Free Breakfast Burritos
Prep Time: 15 minutes
Cook Time: 20 minutes
Yields: 6-8 burritos
Ingredients:
- 6-8 Gluten-Free Tortillas
- 6 large Eggs
- 1 pound Breakfast Sausage
- 2 cups Shredded Cheese
- 1/2 cup Diced Onion
- 1/2 cup Diced Bell Pepper
- 1 cup Cooked Potatoes, cubed
- 1 tablespoon Olive Oil or Avocado Oil
- Salt & Pepper to taste
- Optional toppings: Salsa, avocado, sour cream, hot sauce, cilantro
Instructions:
- Sauté onion and bell pepper in oil over medium heat until softened.
- Cook sausage, breaking it up with a spoon, until browned. Drain grease.
- Whisk eggs with salt and pepper. Pour into skillet and scramble until set but moist.
- Warm tortillas according to package directions.
- Spoon egg/sausage mixture, potatoes, and cheese onto center of each tortilla.
- Fold in sides, then fold bottom up and roll tightly.
- (Optional) Brown burritos in skillet until golden brown.
- Serve immediately with your favorite toppings.
So there you have it – my go-to Gluten-Free Breakfast Burrito recipe! Give it a try and then let me know in the comments what variations you came up with. Happy breakfast-ing (and gluten-free living!).