Paleo Breakfast Burritos

Servings 4 servings


  • 1/2 tablespoon ghee or use coconut oil
  • 1/2 pound bacon chopped
  • 1 medium red onion chopped
  • 2 cloves garlic minced
  • 2 medium jalapeno peppers de-seeded and chopped
  • 1 medium tomato chopped
  • 6 eggs beaten
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons chopped cilantro
  • 4 large coconut wraps such as “Julian Bakery Paleo Wraps” OR use large red lettuce leaves
  • 1 large avocado pitted, peeled and sliced


  • Melt the ghee (or coconut oil) in a large skillet over medium-high heat.
  • Add bacon and cook until crisp; remove from skillet to a paper towel and set aside.
  • Add the onion and garlic to the same skillet (without draining); cook until onion has softened then add the jalapeno and tomatoes; stir to combine.
  • Add the beaten eggs then season with salt and pepper. Cook and stir until eggs are set or cooked to desired firmness (3 to 5 minutes).
  • Remove skillet from heat and sprinkle egg mixture with chopped cilantro. Spoon egg mixture into the coconut wraps (or lettuce leaves) and top with sliced avocado; wrap as tightly as the wraps will allow and serve.
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