Caramelized Onion Breakfast Burritos
These caramelized onion breakfast burritos are the perfect gluten-free, high-protein meal prep option! Prep them ahead of time and enjoy throughout the week.
Ingredients
For the caramelized onion
- 2 tbsp avocado oil
- 2 yellow onions sliced thin
- 1 tbsp shallot minced
- 1 clove garlic minced
- salt
For the wraps
- 8 whole eggs whole
- ¼ cup coconut yogurt see notes
- Salt and pepper
- 2 tbsp dried parsley
- 4 whole gluten free wraps I use the brand Bfree
- 4 slices bacon cooked
Instructions
- Using a medium skillet, heat the avocado oil over medium-low heat. Add the yellow onions to the pan and a pinch of salt. Stir the onion for about 20 minutes, allowing to cook caramelized. Add the garlic and shallot and saute for another 5 minutes. Remove from the pan and all set aside while the eggs cook.
- Preheat the oven to 325 F and add a small loaf pan filled half way with water to the oven. Line an 8x8" baking pan with lightly greased pachment paper.
- Add the eggs, yogurt, and seasonings to a bowl and blend with an immersion blender until fully smooth.
- Pour the egg mixture into the prepared baking pan and bake for 18-20 minutes or until set and no longer liquid. Remove from the oven and allow to cool slighlty before slicing into about 8 slices.
- To assemble the wraps, lay out a wrap and add 2 baked egg slices a slice of bacon, and some of the caramelized onion. Roll into a burrito and wrap well.
- Enjoy the burritos immediately or store in the fridge for 2-3 days, or in the freezer for up to a month.
The loaf pan with water helps the eggs steam and create a fluffier texture rather than a crisp bake.
You'll want to cut the egg slices small enough to comfortably fit into the burrito.
Notes
For the coconut yogurt. You can also use goat cheese or Greek yogurt if you tolerate dairy.
Nutrition
Serving: 1g | Calories: 355kcal | Carbohydrates: 14.6g | Protein: 29.9g | Fat: 20.5g | Fiber: 5.7g