Collard Green Breakfast Burritos

I can't wait for your new morning routine to begin with these collard green breakfast burritos. I am hooked and I think you will be too! Our little chickens have grown up and are now consistently laying eggs. One of my favorite morning rituals is pouring a cup of coffee and taking the 5 minute walk to their coop to let the chickens out and check for fresh eggs. It feels like Christmas every time I find a still warm to the touch egg. I love it! Since we have an abundance of fresh eggs around the house we've been eating them almost every morning. We still do our daily smoothies but that usually happens as a mid morning snack now that the eggs are taking over! We threw in a few farm fresh veggies like kohlrabi, scallions and parsley but feel free to use whatever vegetables are in season near you. If you can get your hands on some farm fresh eggs I would highly recommend whipping up these burritos. If raw collard greens aren't your thing feel free to lightly blanch the leaves to soften them up. I was doing that for Taylor at first but he now prefers them raw. Honestly, farm fresh never tasted so good! I hope you all love these breakfast burritos as much as we do. Pour some extra strong coffee and enjoy.

Collard Green Breakfast Burritos

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 2-4

Ingredients

  • 2 Tablespoons oil for cooking (we used grapeseed oil)
  • 1 bunch of scallions, diced-white and light green parts only
  • 2 cloves of garlic, minced
  • 1 small kohlrabi, tough stems removed and cut into small chunks (no need to peel)
  • greens from kohlrabi, finely chopped
  • 6 farm fresh eggs
  • 1 cup sun dried tomatoes, finely chopped
  • 1 small avocado, diced
  • Nutritional yeast -or a sprinkling of your favorite cheese
  • salt and pepper
  • Favorite hot sauce
  • Minced parsley for serving
  • Collard green leaves for serving-tough stems shaved down

Preparation

  1. Heat the oil in a large skillet over medium-high heat. Once hot add the scallions, garlic, kohlrabi and kohlrabi greens. Cook, stirring often for about 8 minutes or until vegetables are tender and fragrant.
  2. In a bowl whisk together the eggs with the sun dried tomatoes and a little salt and pepper. Reduce the heat for the veggies to medium-low. Add the eggs and when beginning to set lightly scramble.
  3. Divide eggs between collard green leaves and top with avocado, a sprinkle of nutritional yeast, hot sauce and a little salt and pepper. Garnish with parsley and enjoy!

Notes

*Use this recipe as a guide. Adjust measurements and ingredients as necessary.

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