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
- 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
- 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.
- 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.
- 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.
Looks delicious! I love breakfast burritos. 🙂
Oh, what a great breakfast or supper (I think) – can’t wait to get the greens at our farmers’ market this weekend.
Hi Andrea! Your hens are so beautiful. What a delight for you visit them each morning to find a gift waiting…. still warm! I love these breakfast burritos. Very in season! I just tried kohlrabi from my CSA for the first time last week. I put it in a stir fry and it was delicious. I can see how it will taste delicious in these breakfast burritos too. And collards are fabulous. Thank you for this recipe and sharing your activities on the farm. I’m enjoying your blog!!
My agrarian dreams are filled with farm fresh eggs – I’ll have to make do with buying them from the farmer’s markets for now 🙂
These breakfast burritos sound amazing! Filling enough to get you through a morning of work, but not too heavy. Thanks Andrea!
Your chicks grew to be such beauties. I would love to have enough room to have a coop. These burritos sound amazing. I love the use of collards.
great healthy idea. you don’t see too many recipes using collards and they are so good for you!
LOVE all the garden veggies you have stuffed into these. Makes me miss kohlrabi, a statement I thought I’d never say. I too am loving collard wraps this year – have yet to do them for breakfast, so I need to get on that!
Just look at those gorgeous eggs! I’ve never had eggs that fresh, and can only imagine how heavenly they are. Love the collard green breakfast burrito idea. Hope you had a great weekend of farmer’s markets and inspired your customers to try some collard greens with this recipe!
I love that minted green tinge of your eggs – it’s like nature’s natural easter egg:) and zomg, breakfast burritos. These look awesome.