Breakfast Burrito Collard Wrap
All your breakfast favorites are wrapped up into this Breakfast Burrito Collard Wrap, using a few collard greens as the wrap for extra vitamins and minerals!
Nutrition Facts
Ingredients
Instructions
Rinse the collard greens and cut off the stem piece that extends beyond the leaf. Lay them flat, layering slightly so it looks like a big tortilla.
Smash the avocado on the collard greens, in the middle, but slightly towards one side. Layer the black beans on top.
Place a small saute pan over medium-low heat, add ½ teaspoon coconut oil, and let it heat up, about 30 seconds. Add cubed sweet potato to the pan and saute for 3-5 minutes, stirring occasionally, until warmed and browned. Add sweet potato on top of black beans.
Scramble egg and egg whites in a bowl. Add the remaining 1/2 teaspoon of coconut oil to the pan and add egg mixture. Cook for 3-4 minutes stirring frequently. Once eggs are cooked, add on top of the sweet potatoes.
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Continue Reading at Eatthegains →Chef's Notes
*I cooked a sweet potato in the oven at 375 degrees Fahrenheit for about 35 minutes the night before and just stuck it in the refrigerator. The next day you can just cut it in cubes to saute. If you are making the sweet potato the morning of, just stick it in the fridge for a few minutes so it settles and is easy to slice.
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