Breakfast, one of my favorite meals of the day. Except typically we are strapped on time in the morning, so we make this meal for dinner. It’s really filling, and totally awesome … why you ask? Isn’t this like any other breakfast burrito? My answer is no. I cook the sweet potatoes in the bacon grease to absorb more flavor, and it turns it into something totally amazing!
I used to make this meal all the time when my husband would go away for work, then one day I made it for him and he asked me “why don’t we make this more?” I chuckled inside because little did he know I make this all the time… hubby if your reading this – sorry not sorry.
Paleo Breakfast Burrito Bowl
Serving size 4, total time 30 minutes
- 2 sweet potatoes, peeled and chopped
- 6 strips of bacon
- 4 eggs
- 1 tomato, chopped
- small white onion, chopped
- 1 ½ avocado
- pinch of sea salt
- pinch of pepper
- Optional: 2 tsp Siracha
- In a large sauté pan, cook the bacon on medium heat. Once cooked, remove from pan and set aside.
- In the same sauté pan, place the chopped sweet potatoes and cook in the bacon grease. Increase heat to medium-high. Mix occasionally, and cook until partially tender and add in the shopped onions. Cook until sweet potatoes are completely tender and onions are partially see through. Set aside in a large bowl.
- In a bowl, whisk the eggs, salt, pepper, and almond milk together. Heat a small sauté pan on medium. When hot put the egg mixture into the pan, scramble them and cook until firm.
- Once cooked, add the eggs into the bowl with the sweet potatoes – along with the chopped bacon. Mix the ingredients together. (I like to add a little homemade siracha in here as well, just to kick it up a notch)
- Serve warm in individual bowls, and top with sliced avocado and tomatoes.